Careme

Instructions

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1. 1.

   Thinly slice 12 ounces jumbo yellow onion and call it the prepared onion. Zest 1 large lemon to obtain 1 teaspoon zest, then squeeze it to obtain 3 tablespoons juice; call these the prepared lemon zest and juice. Mince 2 garlic cloves and call them the prepared garlic.

2. 2.

   Pat 1 pound boneless, skinless chicken thighs dry. In a bowl, combine:

   • 2 teaspoons extra-virgin olive oil
   • 1 tablespoon prepared lemon juice
   • 1 teaspoon prepared lemon zest
   • 1 tablespoon Dijon mustard
   • 1 1/2 teaspoons Diamond Crystal kosher salt
   • 1/2 teaspoon ground ginger
   • 1/2 teaspoon ground black pepper
   • 1/8 teaspoon cayenne pepper
   • The prepared garlic

   Coat the chicken thoroughly and marinate at room temperature for 15 minutes.

3. 3.

   While the chicken marinates, heat a grill to medium-high, about 425°F, with one cooler zone. Place the prepared onion on a large double layer of foil, toss with 2 teaspoons extra-virgin olive oil and 1 teaspoon Diamond Crystal kosher salt, and seal into a flat packet.

4. 4.

   Husk 3 ears sweet corn. Rub them with 2 teaspoons extra-virgin olive oil and season evenly with 1 teaspoon Diamond Crystal kosher salt.

5. 5.

   Place the onion packet on the cooler zone and grill for 8 minutes. Add the chicken and corn over direct heat; grill the chicken for 6 to 7 minutes per side, until lightly charred and 170°F at the thickest point. Turn the corn every few minutes until tender and browned, 10 to 12 minutes total. Let the onion packet continue cooking until the onions are soft, about 20 to 23 minutes total.

6. 6.

   Transfer the chicken to a plate and rest for 5 minutes. Carefully open the onion packet, toss the softened onions with 2 tablespoons prepared lemon juice, and spoon them onto two plates. Add the grilled corn, top with the chicken, and drizzle any lemony onion juices over the meat.

Want more detail? See the temperature guide.