What you'll be getting:

Chicken Thighs with Grilled Corn and Rhubarb/Cucumber Salad 

Per Serving

150 g chicken thighs (marinating in avocado oil, lime juice, sugar, salt, paprika, chili powder, cumin, and garlic)  

125 g salsa (rhubarb, lime juice, honey, hot fresno chilies, cucumbers, scallions, micro greens, salt, garlic, grape seed oil)

1/2 cob of corn

Equipment needed: grill, or lined sheet pan. If you do not have a grill, please click here to read through the oven directions. Since there is no bone in the chicken, you do not have to set the temperature to 500, 400 will cook the chicken. Just place the corn on the sheet pan beside the chicken to cook it. 

Start heating up your grill. Run the corn under water shortly and place on the grill. Do not shuck the corn. The grill does not have to be hot when you place the corn on it. 

The wind is pretty strong out there today, and my flames kept getting blown out. Make sure the flames are always burning, you don't want a bunch of gas building up in your grill. 

Close the lid and let the grill get hot. When hot (400-500 degrees) add the chicken. Set a timer for 5 minutes. Close the lid. 

While you are waiting for the chicken to cook, toss the salad together. First place the cucumbers and greens in a bowl. 

Add the rhubarb and toss everything together.

After the first 10 minutes pass, flip the chicken over and set another timer for 10 minutes. Rotate the corn so that it will evenly cook. When the timer has 3 minutes remaining, remove the corn. 

Next, add some cilantro. Even if you're not a cilantro fan, you don't have to add all of the cilantro, but I recommend adding a little. When all of the flavors combine, it is really refreshing. Tear it into smaller pieces before adding.

Let the corn sit for a minute or 2 to cool before trying to shuck it. It's easier to shuck corn after it has been cooked. The silks are much more likely to release from the kernels. 

Plate up the salad and pull the chicken from the grill after it has finished cooking. From start to finish this dinner takes just over 20 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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