Careme

Instructions

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1. 1.

   Rinse 1/2 cup glutinous sweet rice under cool water. Bring 2 cups water to a boil, pour it over the rice in a heatproof bowl, and soak for 20 minutes.

2. 2.

   While the rice soaks, pat 1.25 pounds chicken thighs dry and season them evenly with 1 teaspoon Morton kosher salt. Combine the chicken with:

   • 1 tablespoon fish sauce
   • 1 tablespoon lime juice
   • 2 teaspoons light brown sugar
   • 1 tablespoon neutral cooking oil
   • 2 garlic cloves, finely grated
   • 1/2 teaspoon ground black pepper

   Massage in the marinade and let stand for 15 minutes while heating the grill.

3. 3.

   Prepare a grill for medium heat, about 400°F, and clean the grates. Drain the soaked rice well. Bring 3 cups water to a boil in a saucepan, set the rice in a fine-mesh sieve above the water without letting it touch, and cover tightly. Steam over medium-low heat for 20 to 22 minutes, stirring once halfway through, until tender and chewy.

4. 4.

   Place the chicken skin-side down on the grill. Cover and cook for 8 to 10 minutes, then turn and grill for another 10 to 14 minutes, moving the thighs away from flare-ups, until they reach 175°F. Rest for 5 minutes.

5. 5.

   While the chicken grills, thinly slice 1 medium cucumber and 2 green onions, roughly chop 1/4 cup cilantro, and thinly slice 1/2 jalapeño. Toss them with:

   • 1 tablespoon fish sauce
   • 1 tablespoon lime juice
   • 1 teaspoon light brown sugar
   • 1/4 teaspoon crushed red pepper flakes

   Let the cucumber salad stand for 10 minutes so the flavors mingle while it stays crisp.

6. 6.

   Fluff the sticky rice and divide it between two plates. Add the rested grilled chicken and mound the cucumber salad alongside, spooning a little of its dressing over the chicken.

Want more detail? See the temperature guide.