Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1.5 pounds, about 4 bone-in, skin-on thighs $1.29
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• low-sodium soy sauce

  1/4 cup
• cane vinegar or apple cider vinegar

  1/4 cup
• packed brown sugar

  1 tablespoon
• Garlic

  4 cloves $0.79
• freshly ground black pepper

  1 teaspoon
• kosher salt

  1/2 teaspoon
• neutral cooking oil

  1 tablespoon
• Fresh Organic Limes - Each

  1 lime $1.29
• Green Onions

  2 green onions $1.19
• water

  2 tablespoons

Instructions

1. Pat 1.5 pounds bone-in, skin-on chicken thighs dry and season with 1/2 teaspoon kosher salt. Mix 2 tablespoons low-sodium soy sauce, 2 tablespoons cane vinegar, 1 teaspoon brown sugar, 2 minced garlic cloves, 1 teaspoon black pepper, 2 teaspoons neutral cooking oil, and the juice of 1/2 lime. Coat the chicken and marinate at room temperature for 20 minutes.
2. After the chicken has marinated for 10 minutes, heat a grill to medium, about 375°F to 400°F, arranging one side for indirect cooking; clean the grates as the grill preheats for 10 minutes.
3. While the grill heats, combine 2 tablespoons low-sodium soy sauce, 2 tablespoons cane vinegar, 2 teaspoons brown sugar, 2 minced garlic cloves, and 2 tablespoons water in a small grill-safe saucepan. Boil for about 3 minutes, until reduced to 3 tablespoons of glaze. Brush 2 husked ears sweet corn with 1 teaspoon neutral cooking oil.
4. Remove the 1.5 pounds chicken thighs from the marinade, let the excess drip away, blot the skin dry, and discard the marinade. Place the chicken skin-side up over indirect heat, cover, and grill for 12 minutes. Turn the chicken skin-side down over indirect heat and cook for 10 minutes more.
5. During the final 10 minutes of indirect chicken cooking, grill 2 ears sweet corn over direct heat for 8 to 10 minutes, turning every 2 minutes until tender and charred; transfer the corn to a platter.
6. Move the 1.5 pounds chicken thighs over direct heat skin-side down for 2 to 3 minutes, watching closely, until crisp. Return the chicken to indirect heat, brush it with 2 tablespoons adobo glaze, cover, and cook for 2 to 3 minutes, until the thickest parts register 175°F to 180°F; rest for 5 minutes.
7. Divide the 1.5 pounds grilled chicken thighs and 2 ears grilled sweet corn between two plates. Spoon 1 tablespoon adobo glaze over the chicken, squeeze 1/2 lime over the corn, scatter 2 thinly sliced green onions over everything, and serve.