Careme

Instructions

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1. 1.

   Preheat a clean grill to medium-high heat, about 425°F, allowing about 10 minutes for it to heat.

2. 2.

   Pat the chicken dry. In a medium bowl, combine:

   • 1 pound boneless skinless chicken thighs
   • 1 tablespoon extra-virgin olive oil
   • Zest of 1 medium lemon
   • 1 tablespoon lemon juice
   • 1 tablespoon Dijon mustard
   • 1 teaspoon honey
   • 1 finely grated garlic clove
   • 1 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Turn until the chicken is evenly coated, then marinate for 10 minutes while preparing the vegetables.

3. 3.

   Husk 2 ears bi-color corn. Cut 2 medium zucchini lengthwise into planks about 1/2 inch thick.

4. 4.

   Coat the zucchini evenly with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper.

5. 5.

   Grill the corn, turning every 2 to 3 minutes, until tender and charred in spots, 8 to 10 minutes. Transfer it to a cutting board to cool slightly.

6. 6.

   Place the chicken on the grill and cook for 5 to 6 minutes per side, closing the lid between turns, until browned and the thickest pieces register 165°F. Transfer to a clean plate and rest for 5 minutes.

7. 7.

   While the chicken cooks, grill the zucchini for 3 to 4 minutes per side, until crisp-tender with distinct grill marks. Transfer it to a serving platter.

8. 8.

   Cut the kernels from the grilled corn. Tear or thinly slice 1/4 ounce basil, then combine the corn and basil with:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon lemon juice
   • 1/2 teaspoon kosher salt
   • 1/8 teaspoon black pepper
   • 1/4 teaspoon crushed red pepper flakes

   Stir well to make the corn-basil relish; taste and adjust only the finishing seasoning if needed.

9. 9.

   Arrange the rested chicken beside the grilled zucchini and spoon the corn-basil relish over both. Serve warm.