Soy-Lime Grilled Chicken Thighs with Corn and Cucumber Salad

Soy-Lime Grilled Chicken Thighs with Corn and Cucumber Salad

from foodandwine.com
Dinner
75 min
4 servings
594 kcal / serving

These soy-lime grilled chicken thighs are packed with savory, smoky flavor and served with a refreshing corn and cucumber salad for the perfect balance of sweet, salty, and crunchy.

Ingredients

  • 1 tablespoonfinely chopped garlic
  • 4 tablespoonssoy sauce, divided
  • 1 teaspoongrated lime zest
  • 3 tablespoonsfresh lime juice (from 2 limes), divided
  • 3 tablespoonsplus 1 teaspoon toasted sesame oil, divided
  • 1 teaspoonlight brown sugar, divided
  • 2 poundsbone-in, skin-on chicken thighs (about 6 thighs), patted dry
  • neutral oil (such as canola or vegetable), for grilling
  • 1 earfresh corn, husked
  • 6 largescallions
  • 1 tablespoonrice vinegar
  • ¼ teaspooncrushed red pepper
  • 1english cucumber, halved lengthwise and thinly sliced (about 2 cups)
  • 1 teaspoontoasted sesame seeds
  • kosher salt, to taste
  • cilantro, for garnish

Directions

  1. 1

    Whisk together garlic, 3 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon sesame oil, and 1/2 teaspoon brown sugar in a small bowl until sugar is dissolved. Pour soy mixture into a large ziplock bag and add chicken. Seal bag and gently massage soy mixture into chicken. Set aside to marinate at room temperature for at least 30 minutes or up to 1 hour.

  2. 2

    Preheat a gas grill to medium-high (400°F to 450°F) on 1 side, or push hot coals to 1 side of charcoal grill. Drizzle 1 teaspoon sesame oil over corn and scallions. Remove chicken from marinade, shaking off excess; discard marinade. Place chicken skin-side down on oiled grates on lit side of grill; place corn in another area of lit side of grill. Cook, uncovered, until chicken is well browned and lightly charred in spots, 4 to 6 minutes per side; transfer to unlit side of grill, and cook, covered, until chicken is cooked through and a thermometer inserted in the thickest part registers 170°F, 10 to 15 minutes. Grill corn, turning occasionally, until tender and charred in spots, about 12  minutes. Grill scallions, turning often, until crisp-tender and charred in spots, 1 to 2 minutes. Transfer to a cutting board and let chicken rest for 5 minutes. Remove corn kernels with a sharp knife, and coarsely chop grilled scallions..

  3. 3

    Whisk together rice vinegar, crushed red pepper, lime zest, remaining 2 tablespoons sesame oil, remaining 1 tablespoon lime juice, remaining 1 tablespoon soy sauce, and remaining 1/2 teaspoon brown sugar in a large bowl until combined, about 30 seconds. Stir in cucumbers, scallions, and corn kernels. Sprinkle chicken and salad with toasted sesame seeds. Season to taste with salt and garnish with cilantro, if desired.