Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1½ pounds $1.49
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Private Selection® Walla Walla Sweet Onions

  4 ounces $3.99
• Fresh Jalapeno Peppers

  1 small pepper $1.99
• Organic Cilantro

  ¼ cup chopped $1.69
• Fresh Organic Limes

  1 lime $1.29
• Orange juice

  ¼ cup
• Achiote paste

  1½ tablespoons
• Garlic

  2 cloves $0.79
• Dried oregano

  1 teaspoon
• Ground cumin

  ½ teaspoon
• Honey

  1 teaspoon
• Olive oil

  2 tablespoons
• Kosher salt

  ¾ teaspoon

Instructions

1. Preheat a grill to medium-high, about 400°F. Shuck 2 ears corn; slice 4 ounces Walla Walla sweet onion into thick rings; mince 1 small jalapeño; chop ¼ cup cilantro; halve 1 lime; and mince 2 garlic cloves.
2. Whisk ¼ cup orange juice, juice from ½ lime, 1½ tablespoons achiote paste, 2 minced garlic cloves, 1 teaspoon dried oregano, ½ teaspoon ground cumin, 1 teaspoon honey, 1 tablespoon olive oil, and ½ teaspoon kosher salt. Coat 1½ pounds chicken thighs with the marinade and rest for 10 minutes.
3. Rub 2 ears corn with 2 teaspoons olive oil and ⅛ teaspoon kosher salt. Rub 4 ounces onion rings with 1 teaspoon olive oil and ⅛ teaspoon kosher salt.
4. Grill 1½ pounds marinated chicken thighs, covered, for 8 minutes on the first side and 10–12 minutes on the second side, until the thickest pieces reach at least 165°F. During the same interval, grill 2 ears corn for 8–10 minutes and 4 ounces onion rings for 6–8 minutes, turning both until lightly charred.
5. Rest 1½ pounds grilled chicken thighs for 5 minutes. Chop 4 ounces grilled onion and combine it with 1 minced jalapeño, ¼ cup chopped cilantro, and juice from ½ lime to make a quick relish.
6. Plate 1½ pounds grilled achiote chicken with 2 ears charred corn, then spoon the grilled Walla Walla onion relish over the chicken and serve.