Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Preheat a clean grill to medium-high, about 425–450°F, setting up a cooler area for finishing the glazed chicken.

2. 2.

   Pat 1 pound boneless skinless chicken thighs dry and season all over with 1 teaspoon Diamond Crystal kosher salt; this modest amount accounts for the salty soy sauce and gochujang. Let stand for 15 minutes while preparing the other ingredients, then coat with 2 teaspoons neutral cooking oil.

3. 3.

   Make the gochujang glaze by stirring together:

   • 1 tablespoon gochujang
   • 1 tablespoon soy sauce
   • 1 tablespoon honey
   • 2 teaspoons unseasoned rice vinegar
   • 1 teaspoon toasted sesame oil
   • 2 garlic cloves, finely grated

   Set the glaze beside the grill with a clean brush.

4. 4.

   Shuck 2 ears sweet corn and coat them with 1 teaspoon neutral cooking oil. Thinly slice 4 ounces Walla Walla sweet onion and 2 green onions, keeping the green onion tops separate for garnish.

5. 5.

   Grill the corn over direct heat, turning every few minutes, until tender and charred in spots, 10–12 minutes. Transfer it to a cutting board.

6. 6.

   Grill the chicken over direct heat for about 5 minutes on the first side. Flip and grill for 4 minutes, then brush both sides with the gochujang glaze. Move the chicken to the cooler area and cook, turning and glazing once more, until it reaches 175°F, about 3–5 minutes. Rest for 5 minutes.

7. 7.

   Cut the kernels from the grilled corn. Toss them with the prepared Walla Walla onion and green onion whites, plus 1 tablespoon unseasoned rice vinegar, 1 teaspoon toasted sesame oil, and 1 teaspoon toasted sesame seeds.

8. 8.

   Spoon the charred corn salad onto two plates, top with the rested gochujang chicken, and finish with the prepared green onion tops.

Want more detail? See the temperature guide.