Careme

Instructions

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1. 1.

   Heat a grill to medium-high, about 425°F. Prepare the vegetables and lemon:

   • 4 ears corn, shucked
   • 8 ounces yellow onion, peeled and cut into 1/2-inch rings
   • 1 medium cucumber, diced
   • 8 ounces Roma tomato, diced
   • 2 garlic cloves, minced
   • 1 large lemon, zested to yield 1 teaspoon and juiced to yield 3 tablespoons

   Set each prepared ingredient aside separately.

2. 2.

   Place 1 pound chicken breast fillets in a shallow dish. Add:

   • 2 tablespoons lemon juice
   • 1 teaspoon lemon zest
   • 1 tablespoon Dijon mustard
   • 2 minced garlic cloves
   • 1 tablespoon extra-virgin olive oil
   • 3/4 teaspoon kosher salt
   • 1/2 teaspoon ground black pepper
   • 1/4 teaspoon cayenne pepper

   Turn the chicken until evenly coated, then marinate at room temperature for 20 minutes while the grill finishes heating.

3. 3.

   Brush the prepared corn and onion rings with 1 tablespoon extra-virgin olive oil and season with 1/4 teaspoon kosher salt. Grill the corn and onion, turning occasionally, until tender and charred in spots, 10 to 12 minutes; transfer them to a cutting board.

4. 4.

   Lift the chicken from the marinade and let excess drip away; discard the used marinade. Grill the chicken for 5 to 7 minutes per side, closing the lid between turns, until the thickest part reaches 165°F. Transfer to a clean plate and rest for 5 minutes.

5. 5.

   Chop the grilled onion. Toss it with the prepared cucumber and tomatoes, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt to make the summer relish.

6. 6.

   Slice the rested yassa chicken and divide it between two plates. Spoon the summer relish over the chicken and plate two grilled corn ears alongside each serving.