Careme

Ingredients

• Simple Truth® Natural Boneless and Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  1 lb $4.49
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Fresh Anaheim Peppers

  1 medium pepper $2.99
• Fresh Large Hothouse Grown Premium Red Tomato

  1 medium tomato $2.99
• Fresh Medium Ripe Avocado

  1 avocado
• Fresh Organic Limes - Each

  1 lime $1.50
• Garlic

  2 cloves $0.79
• Organic Cilantro

  1/4 cup chopped $1.99
• Olive oil

  2 tablespoons, divided
• Apple cider vinegar or white vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Chili powder

  1/2 teaspoon
• Dried oregano

  1/2 teaspoon
• Kosher salt

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

  1/4 teaspoon

Instructions

1. Heat a grill to medium-high and oil the grates. Mince the garlic, finely chop half the Anaheim pepper, dice the tomato and avocado, chop the cilantro, and cut the lime in half.
2. In a bowl, whisk 1 tablespoon olive oil, vinegar, honey, garlic, cumin, smoked paprika, chili powder, oregano, salt, pepper, and the juice of half the lime. Add the chicken thighs and the chopped Anaheim pepper, toss well, and marinate for 15 minutes while the grill heats.
3. Peel back the corn husks or shuck the corn completely. Rub the ears with the remaining 1 tablespoon olive oil and a pinch of salt.
4. Grill the corn, turning often, until lightly charred and tender, 10 to 12 minutes. Move it to a cooler side of the grill if it darkens too quickly.
5. Grill the chicken thighs for 5 to 7 minutes per side, closing the lid between turns, until well-marked and the thickest pieces reach 165°F. Transfer to a plate and rest for 5 minutes.
6. While the chicken rests, toss the tomato, avocado, cilantro, remaining lime juice, and a pinch of salt into a quick salsa. Taste and add extra chili powder if you want more heat.
7. Plate the grilled chicken with the charred corn and spoon the tomato-avocado salsa over the top or alongside; finish with any extra cilantro.