Careme

Ingredients

• Boneless skinless chicken thighs

  1 lb $6.99
• Cucumber

  1 medium $0.99
• Radishes

  6 oz $2.49
• Organic cilantro

  1/2 bunch $1.69
• Mint

  2 tablespoons chopped $1.49
• Garlic

  2 cloves $0.79
• Ginger root

  1 tablespoon grated $4.99
• Fresh organic lime

  1 $1.50
• Fresh jalapeno pepper

  1 small, optional $2.99
• Plain yogurt

  3/4 cup, divided
• Neutral oil

  2 tablespoons
• Ground coriander

  1 teaspoon
• Ground cumin

  1 teaspoon
• Turmeric

  1/2 teaspoon
• Black mustard seeds or mustard powder

  1/2 teaspoon
• Kosher salt

  1 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon

Instructions

1. The night before, finely grate the garlic and ginger, mince the jalapeno if using, zest and juice the lime, and chop the cilantro and mint. In a bowl, mix 1/2 cup yogurt, oil, garlic, ginger, half the lime juice, lime zest, coriander, cumin, turmeric, mustard, 3/4 teaspoon salt, black pepper, and jalapeno.
2. Pat the chicken thighs dry, coat them thoroughly in the spiced yogurt marinade, and seal in a leakproof container or bag. Refrigerate until the cookout, then transport in a cooler with ice packs and keep cold until grilling.
3. Make the salad the night before: thinly slice the cucumber and radishes, toss with 1/4 teaspoon salt, let stand 10 minutes, then drain off excess liquid. Stir in the remaining 1/4 cup yogurt, remaining lime juice, cilantro, and mint; cover and refrigerate until the cookout.
4. At the park, light the charcoal and let it burn until the coals are mostly ashed over, about 20 minutes. Arrange coals for a hot side and a cooler side, then clean and oil the grate.
5. Remove chicken from the cooler, scrape off only any heavy excess marinade, and place thighs on the hot side of the grill. Grill uncovered for 4–5 minutes per side until browned and lightly charred.
6. Move the chicken to the cooler side, cover the grill if possible, and cook 5–8 minutes more until the thickest part reaches 165°F. Rest the chicken on a clean plate for 5 minutes.
7. Stir the cucumber radish salad, taste for salt and lime, then plate it alongside the grilled chicken thighs with extra cilantro scattered over the top.