Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 1/4 lb chicken thighs, about 2 large or 3 small $2.79
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Fresh Roma Tomato

  1/2 lb, diced $1.49
• Green Onions

  2 green onions, thinly sliced $1.19
• Garlic

  1 clove, grated or minced $0.79
• Olive oil

  2 tablespoons, divided
• Apple cider vinegar

  1 tablespoon
• Brown sugar or honey

  2 teaspoons
• Smoked paprika

  1 teaspoon
• Chili powder

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon
• Cayenne pepper

  pinch, optional

Instructions

1. Heat a grill to medium-high with a cooler indirect zone; pat the chicken dry, shuck the corn, dice the tomato, slice the green onions, and mince the garlic.
2. In a small bowl, mix 1 tablespoon olive oil, garlic, brown sugar or honey, smoked paprika, chili powder, kosher salt, black pepper, and cayenne if using; rub the mixture all over the chicken thighs, including under any loose skin.
3. Brush the corn with 1 teaspoon olive oil and season lightly with salt; toss the diced tomato and green onions in a bowl with apple cider vinegar, the remaining olive oil, and a pinch of salt and pepper.
4. Place the chicken skin-side down over direct heat and grill for 4–5 minutes until browned; flip, move to the indirect zone, cover, and cook 18–25 minutes more, turning occasionally, until the thickest part reaches 165°F.
5. During the last 10 minutes of chicken cooking, grill the corn over direct heat, turning every 2 minutes, until lightly charred and tender.
6. Transfer the chicken to a plate and rest 5 minutes; cut the kernels from one ear of corn and fold them into the tomato-green onion relish, leaving the second ear whole or halved for serving.
7. Plate the chicken with the charred corn and spoon the warm corn-tomato relish over the top for a colorful Southern-style summer dinner.