Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1.25 pounds $2.79
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Green Onions

  3 green onions $1.19
• Fresh Organic Limes

  1 lime, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Light brown sugar

  2 teaspoons
• Ground allspice

  1 teaspoon
• Dried thyme

  3/4 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/2 teaspoon
• Unsalted butter

  1 tablespoon

Instructions

1. Preheat a grill for two-zone cooking, with one side at medium-high heat and the other at medium-low heat, for 10 minutes. Pat 1.25 pounds chicken thighs dry and trim excess fat; husk 2 ears corn, thinly slice 3 green onions, mince 2 garlic cloves, and zest and juice 1 lime to obtain 1 teaspoon zest and 2 tablespoons juice.
2. Mix 2 sliced green onions, 2 minced garlic cloves, 1 teaspoon lime zest, 1 tablespoon lime juice, 1 tablespoon olive oil, 1 tablespoon low-sodium soy sauce, 2 teaspoons light brown sugar, 1 teaspoon ground allspice, 3/4 teaspoon dried thyme, 1/8 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Rub the mixture over 1.25 pounds chicken thighs and let stand for 10 minutes.
3. Place 1.25 pounds marinated chicken thighs skin-side down over direct heat. Grill covered for 5 minutes, flip, and grill covered for 5 minutes more.
4. Move 1.25 pounds chicken thighs to indirect heat and cook covered for 12 to 18 minutes, until the thickest pieces reach 165°F. Meanwhile, brush 2 ears corn with 1 tablespoon olive oil, season with 1/4 teaspoon kosher salt, and grill over direct heat for 10 to 12 minutes, turning every 2 to 3 minutes.
5. While the chicken and corn finish grilling, stir together 1 tablespoon softened unsalted butter, 1 sliced green onion, and 1 tablespoon lime juice. Spread the mixture over 2 ears grilled corn.
6. Rest the grilled chicken made from 1.25 pounds raw chicken thighs for 5 minutes, then divide it between two plates with 2 ears grilled corn and serve.