Careme

Instructions

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1. 1.

   Heat a clean grill to medium-high, about 425°F, leaving one section over slightly lower heat. While it heats, clean and oil the grates.

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
   • 1/2 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. Grill the corn over medium-high heat, turning every 2 to 3 minutes, until tender and charred in spots, 10 to 12 minutes. After the corn has cooked for 3 minutes, place the chicken on the grill and cook for 6 to 8 minutes per side, closing the lid between turns, until the thickest pieces reach 175°F. Transfer the corn to a board and rest the chicken for 5 minutes.

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 over some green sauce, add the corn-tomato salad alongside, and serve the extra sauce at the table.

Want more detail? See the temperature guide.