Careme

Instructions

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1. 1.

   Pat 1 1/2 pounds chicken thighs dry and season them with 1/2 teaspoon kosher salt. In a shallow dish, stir together:

   • 1 tablespoon fish sauce
   • 1 tablespoon light brown sugar
   • 1 tablespoon neutral cooking oil
   • 1 tablespoon grated ginger
   • 2 minced garlic cloves
   • 1 teaspoon finely grated lemon zest
   • 1/2 teaspoon ground black pepper

   Coat the chicken in the marinade and let it stand for 15 minutes.

2. 2.

   While the chicken marinates, preheat a grill for two-zone cooking with one side at medium heat, about 400°F, and the other side unlit or at low heat. Clean and oil the grates.

3. 3.

   Make the late-summer cucumber salad by combining:

   • 1 medium cucumber, thinly sliced
   • 5 ounces grape tomatoes, halved
   • 4 ounces Walla Walla sweet onion, thinly sliced
   • 1/4 cup chopped cilantro leaves and tender stems
   • 1 tablespoon fresh lemon juice
   • 1 teaspoon fish sauce
   • 1 teaspoon light brown sugar

   Toss well and let the salad stand while the chicken cooks.

4. 4.

   Remove the chicken from the marinade and discard the marinade. Grill the thighs skin-side down over medium heat until browned, 6 to 8 minutes. Flip and grill for 4 minutes, then move them to the cooler side, cover, and cook for 10 to 15 minutes, until the thickest part reaches 175°F.

5. 5.

   Transfer the chicken to a clean plate and rest for 5 minutes. Toss the cucumber salad once more, divide it between 2 plates, and add the grilled chicken.

Want more detail? See the temperature guide.