Careme

Instructions

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1. 1.

   Heat a gas or charcoal grill for medium-high direct cooking, about 425°F. Clean and oil the grill grates.

2. 2.

   Finely grate or mince 2 garlic cloves. In a shallow dish, combine:

   • 2 minced garlic cloves
   • 1 tablespoon fish sauce
   • 2 teaspoons light brown sugar
   • Juice of 1 lime
   • 1 tablespoon neutral cooking oil
   • 3/4 teaspoon Diamond Crystal kosher salt
   • 1/2 teaspoon ground black pepper

   Add 1 pound boneless skinless chicken thighs, turn to coat, and marinate for 15 minutes while preparing the vegetables.

3. 3.

   Make the corn sauce by combining:

   • 2 tablespoons mayonnaise
   • 2 teaspoons fish sauce
   • Finely grated zest and juice of 1 lime
   • 1/4 teaspoon crushed red pepper flakes

   Set the corn sauce aside.

4. 4.

   Halve 6 ounces Sungold cherry tomatoes. Thinly slice 1 medium cucumber and 3 green onions, then toss them with:

   • 1/2 cup cilantro leaves
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon fish sauce
   • 3/4 teaspoon Diamond Crystal kosher salt

   Set the salad aside so the flavors mingle.

5. 5.

   Rub 2 husked ears of bi-color corn with 1 tablespoon neutral cooking oil and season with 1/2 teaspoon Diamond Crystal kosher salt. Grill, turning every 2 to 3 minutes, until crisp-tender and charred in spots, 8 to 10 minutes total.

6. 6.

   Remove the chicken from the marinade and let excess drip away. Grill for 5 to 7 minutes per side, closing the lid between turns, until caramelized and the thickest thigh reaches 175°F. Transfer to a clean plate and rest for 5 minutes.

7. 7.

   Brush the grilled corn generously with the corn sauce. Slice the rested chicken across the grain, then plate it beside the dressed corn and tomato-cucumber salad.

Want more detail? See the temperature guide.