Careme

Ingredients

• Boneless Skinless Chicken Thighs

  1 pound $6.49
• Bi-color Corn

  2 ears $0.79
• Organic Heirloom Tomatoes

  8 ounces $4.43
• Green Jalapeno Pepper

  1/2 pepper $2.99
• Red Onion

  1/4 small onion $1.99
• Cilantro Bunch

  1/4 cup chopped cilantro $1.19
• Lime

  2 limes $0.69
• Corn tortillas

  8 small tortillas
• Garlic

  1 clove
• Extra-virgin olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Chili powder

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  2 teaspoons
• Black pepper

  1/4 teaspoon

Instructions

1. Heat a clean grill to medium-high, about 425°F.
2. Dice 8 ounces Organic Heirloom Tomatoes and finely chop 1/4 small Red Onion and 1/2 Green Jalapeno Pepper. Combine them with 2 tablespoons chopped cilantro, the juice of 1 lime, and 3/4 teaspoon kosher salt to make the salsa.
3. Pat 1 pound Boneless Skinless Chicken Thighs dry. Coat with 1 1/2 tablespoons extra-virgin olive oil, the juice of 1 lime, 1 minced garlic clove, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper; rest for 10 minutes.
4. Brush 2 ears Bi-color Corn with 1/2 tablespoon extra-virgin olive oil. Place them on the grill at the same time as the marinated 1 pound Boneless Skinless Chicken Thighs. Grill the thighs for 5 to 6 minutes per side, until they reach 165°F, and grill the corn for 8 to 10 minutes, turning occasionally; transfer both to a board and let the thighs rest for 5 minutes while completing the next step.
5. Cut the kernels from the grilled 2 ears Bi-color Corn and fold them into the prepared salsa. Grill 8 small corn tortillas for about 20 seconds per side, until warm and pliable.
6. Slice the grilled 1 pound Boneless Skinless Chicken Thighs across the grain. Plate two portions with four filled tortillas each, spoon over the prepared corn salsa, and garnish both portions with 2 tablespoons chopped cilantro.