Careme

Instructions

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1. 1.

   Heat a clean grill to medium-high, about 425°F, and establish a cooler zone for managing flare-ups.

2. 2.

   Make the jerk paste by combining:

   • 1 tablespoon olive oil
   • 2 finely grated garlic cloves
   • 2 teaspoons finely grated fresh ginger
   • 1 tablespoon light brown sugar
   • 1 teaspoon ground allspice
   • 1 teaspoon dried thyme
   • 1 teaspoon smoked paprika
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon cayenne pepper
   • 1/2 teaspoon ground black pepper
   • 1 teaspoon lime zest
   • 1 tablespoon lime juice

   Stir until evenly blended.

3. 3.

   Pat 12 ounces boneless skinless chicken thighs dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt. Coat with the jerk paste and let stand for 15 minutes while the grill finishes heating.

4. 4.

   Shuck 3 ears bi-color corn. Rub them with 1/2 tablespoon olive oil and season evenly with 1 teaspoon Diamond Crystal kosher salt.

5. 5.

   Grill the chicken over medium-high heat with the lid closed, turning once, until well browned and it reaches 175°F, about 5–7 minutes per side. Grill the prepared corn alongside it, turning every 2–3 minutes until crisp-tender and lightly charred, about 8–10 minutes; move either component to the cooler zone if it browns too quickly.

6. 6.

   Transfer the chicken to a plate and rest for 5 minutes. Thinly slice 2 green onions, then sprinkle them over the grilled corn and drizzle the corn with 1 tablespoon lime juice.

7. 7.

   Plate the jerk chicken with the charred lime-scallion corn, spooning any rested chicken juices over the meat.

Want more detail? See the temperature guide.