Careme

Instructions

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1. 1.

   Heat a grill for two-zone cooking, with one side at medium-high heat and the other left cooler. Husk 4 ears bi-color corn. Core and dice 2 medium tomatoes, and thinly slice 3 green onions; set the prepared tomatoes and onions aside.

2. 2.

   Pat 1 1/2 pounds chicken drumsticks dry. Coat them with 1 tablespoon neutral cooking oil and the following dry rub:

   • 2 teaspoons Morton kosher salt
   • 1 tablespoon light brown sugar
   • 2 teaspoons smoked paprika
   • 1 teaspoon garlic powder
   • 1/2 teaspoon ground black pepper

   Let the seasoned chicken stand for 15 minutes while the grill finishes heating.

3. 3.

   Make the barbecue glaze by stirring together:

   • 3 tablespoons ketchup
   • 1 tablespoon honey
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon yellow mustard
   • 1/4 teaspoon cayenne pepper

   Set the glaze aside.

4. 4.

   Brush the prepared corn with 1 tablespoon neutral cooking oil and season it with 1 teaspoon Morton kosher salt. Grill over direct heat for 8–10 minutes, turning periodically, until tender and charred in spots. Transfer to a cutting board to cool slightly.

5. 5.

   Place the seasoned chicken over the cooler side of the grill. Cover and cook for 20 minutes, turning every 5 minutes. Brush it with the barbecue glaze, then grill covered for 5–10 minutes more, turning and glazing once, until lacquered and the thickest drumstick reaches 175°F. Rest for 5 minutes.

6. 6.

   Cut the grilled kernels from the cobs. Toss the charred corn with the prepared tomatoes and green onions, 1 tablespoon apple cider vinegar, and 1/2 teaspoon Morton kosher salt to make the corn relish.

7. 7.

   Spoon the charred-corn relish onto two plates and arrange the glazed drumsticks alongside, drizzling over any glaze that has not contacted raw chicken.

Want more detail? See the temperature guide.