Grilled Jerk Chicken Thighs with Sweet Corn

Smoky Jamaican-style jerk chicken thighs hit the grill with sweet corn for a fast, spicy-sweet late-spring dinner for two.

This recipe may need another look before cooking.

It scored 7/10, below our 8/10 retry mark.

Total time: 50 minutes
Servings: —
Estimated total cost: About $13–$17 using the listed chicken thighs, sweet corn, green onions, lime, garlic, ginger, and habanero, plus pantry spices.
Calories per serving: —

Heat an outdoor grill or grill pan to medium-high and oil the grates; shuck the corn, mince 3 green onions, thinly slice the remaining green onion for garnish, mince the garlic and habanero, grate the ginger, and zest and juice the lime.
In a bowl, mix the minced green onions, garlic, ginger, habanero, lime zest, half the lime juice, 1 tablespoon olive oil, soy sauce, brown sugar, allspice, thyme, smoked paprika, cinnamon, 1/2 teaspoon salt, and black pepper.
Pat the chicken thighs dry, coat them thoroughly in the jerk marinade, and let them sit at room temperature for 15 minutes while the grill finishes heating.
Rub the corn with the remaining 1 tablespoon olive oil and season with the remaining 1/4 teaspoon salt.
Grill the chicken for 5 to 7 minutes per side, covered if using an outdoor grill, until well charred in spots and the thickest part reaches 165°F; transfer to a plate and rest for 5 minutes.
While the chicken rests, grill the corn for 8 to 10 minutes, turning often, until tender and lightly charred; brush or drizzle with the remaining lime juice.
Plate the jerk chicken thighs with the grilled sweet corn, scatter sliced green onion over the top, and spoon any resting juices from the chicken over the plate.

Health: Serves 2 at roughly 540 calories per serving, with high protein, moderate fat, and fiber from the sweet corn.

Drink pairing: A lightly sweet Riesling cools the jerk heat while matching the charred corn’s sweetness.

Careme