Careme

Ingredients

• Draper Valley Boneless Skinless Fresh Chicken Thighs

  1 lb $6.99
• Fresh Sweet Corn on the Cob

  2 ears $1.25
• Green Onions

  4 green onions, divided $1.50
• Fresh Organic Lime

  1 lime, zested and juiced $1.50
• Garlic

  3 cloves, minced $0.79
• Ginger Root

  1 tablespoon grated $4.99
• Fresh Habanero Peppers

  1/2 to 1 pepper, seeded and minced $7.99
• Olive oil

  2 tablespoons, divided
• Soy sauce

  1 tablespoon
• Brown sugar

  1 teaspoon
• Ground allspice

  1 teaspoon
• Dried thyme

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. 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.
2. 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.
3. 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.
4. Rub the corn with the remaining 1 tablespoon olive oil and season with the remaining 1/4 teaspoon salt.
5. 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.
6. 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.
7. 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.