Careme

Instructions

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1. 1.

   Preheat a grill to medium-high, about 425°F, with one section over slightly lower heat. Once hot, brush the grates clean and oil them with 1 teaspoon olive oil.

2. 2.

   Pat 1 pound chicken thighs dry. In a bowl, stir together:

   • 1 tablespoon olive oil
   • 1 tablespoon lime juice
   • 2 minced garlic cloves
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano
   • 1 teaspoon kosher salt
   • 1/2 teaspoon ground black pepper

   Coat the chicken thoroughly with the marinade and let it stand for 15 minutes while you make the sauce.

3. 3.

   Blend the following until mostly smooth, scraping down the sides as needed:

   • 1/3 cup plain Greek yogurt
   • 1/2 cup packed cilantro leaves and tender stems
   • 1 small jalapeño, stemmed and coarsely chopped
   • 1 minced garlic clove
   • 1 tablespoon lime juice
   • 1/4 teaspoon kosher salt

   Transfer the green sauce to a serving bowl.

4. 4.

   Shuck 2 ears corn. Place the chicken on the grill and cook with the lid closed for 6 to 8 minutes per side. After the chicken has cooked for 3 minutes, add the corn and grill it for 10 to 12 minutes, turning every 2 to 3 minutes, until tender and charred in spots. Move either component to the cooler section if it browns too quickly. Transfer the chicken when its thickest pieces reach 175°F and let it rest for 5 minutes; transfer the corn to a cutting board when ready.

5. 5.

   Cut the kernels from the grilled corn and place them in a bowl. Add:

   • 8 ounces diced Roma tomato
   • 2 ounces finely diced red onion
   • 1 tablespoon olive oil
   • 1 tablespoon lime juice
   • 1/4 teaspoon kosher salt

   Toss the corn salad gently and adjust only the finishing salt if needed.

6. 6.

   Slice the rested chicken and divide it between two plates. Spoon green sauce over the chicken, add the corn-tomato salad alongside, and serve the extra sauce at the table.

Want more detail? See the temperature guide.