Careme

Ingredients

• Simple Truth® Natural Boneless and Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  1 lb $4.49
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Fresh California Yellow Peach – Each

  1 medium peach, diced $3.99
• Fresh On the Vine Red Tomatoes by the Bunch

  1 medium tomato, diced $2.49
• Jumbo Sweet Onions

  1/4 cup finely diced $1.29
• Organic Cilantro

  1/3 cup chopped, divided $1.99
• Fresh Organic Limes - Each

  2 limes, juiced, divided $1.50
• Garlic

  2 cloves, grated or minced $0.99
• Fresh Jalapeno Peppers

  1 small jalapeño, finely chopped, optional $2.99
• Corn or flour tortillas

  4 small tortillas
• Olive oil or neutral oil

  2 tablespoons
• Chili powder

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  1 teaspoon, divided
• Black pepper

  1/2 teaspoon

Instructions

1. Heat a grill to medium-high and clean the grates. Pat the chicken thighs dry; dice the peach and tomato, finely dice the sweet onion, chop the cilantro, mince the garlic, and finely chop the jalapeño if using.
2. In a bowl, mix the oil, garlic, chili powder, cumin, smoked paprika, juice of 1 lime, 3/4 teaspoon salt, and black pepper. Add the chicken thighs and turn to coat; let them marinate at room temperature for 10 minutes while the grill heats.
3. Make the peach-tomato pico by combining the peach, tomato, sweet onion, jalapeño, half the cilantro, juice of 1/2 lime, and a pinch of salt. Taste and adjust with more lime or salt as needed.
4. Brush the corn lightly with a little oil and season with a pinch of salt. Grill the corn, turning every few minutes, until tender and charred in spots, about 10–12 minutes total; move to a cooler part of the grill if it darkens too fast.
5. Grill the chicken thighs for 5–7 minutes per side, closing the lid between turns, until deeply marked and the thickest part reaches 165°F. Transfer to a plate and rest for 5 minutes.
6. While the chicken rests, warm the tortillas on the grill for 20–30 seconds per side. Cut the corn kernels off the cobs or serve the ears whole with a squeeze of the remaining lime.
7. Slice the chicken against the grain and plate with warm tortillas, charred corn, peach-tomato pico, and the remaining cilantro. Serve with extra lime wedges if you have them.