Recipes
Grilled Lemon-Brined Chicken Thighs with Charred Indian-Style Street Corn, and Mint Chutney
6 servings
4 hours, 40 minutes total (Active 40 minutes)
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Ingredients
- 1 (2.5 lb) bag frozen Tyson Boneless Skinless Chicken Thighs
- 2 lemons
- 2-inch piece fresh ginger
- 1 serrano pepper
- ½ cup kosher salt
- ½ cup sugar
- 1 bay leaf
- 4 cups water
- 2 lb ice
- For mint chutney
- 4 green onions
- 1 serrano pepper
- 1 lime
- 0.75 oz fresh mint
- ½ bunch fresh cilantro
- 1 tablespoon Gourmet Garden Ginger Paste
- 2 teaspoons sugar
- 2 tablespoons whole buttermilk
- ½ cup Stonyfield Organic Whole Milk Plain Greek Yogurt
- ½ teaspoon kosher salt
- For corn
- 6 tablespoons unsalted butter
- 1 teaspoon red curry powder
- 1 teaspoon habanero hot pepper sauce
- 4 green onions
- ½ bunch cilantro
- 1 lime
- 4 ears fresh corn
- ½ cup farmer cheese
- 2 tablespoons grapeseed oil
Steps
- Prepare chicken. Thaw chicken per package instructions. Thinly slice lemons, fresh ginger (unpeeled), and 1 serrano pepper; add all to large saucepot. Add to same pot: ½ cup salt, ½ cup sugar, bay leaf, and 4 cups water. Bring to simmer over medium and cook 5 minutes, stirring occasionally, until salt and sugar are dissolved. Remove pot from heat and stir in 2 lb ice to cool brine. Transfer to large food-safe container and add chicken; chill 4 hours (or overnight).
- Prepare chutney. Chop 4 green onions and remaining 1 serrano pepper; juice 1 lime (2 tablespoons). Remove mint leaves from stems. Add to blender (or food processor): chopped green onions and serrano, lime juice, mint leaves, ½ bunch cilantro, ginger paste, remaining 2 teaspoons sugar, buttermilk, yogurt, and remaining ½ teaspoon salt. Blend until smooth; chill until ready to serve.
- Prepare corn. Melt butter; stir in curry powder and hot sauce until blended. Set aside. Thinly slice remaining 4 green onions; coarsely chop remaining ½ bunch cilantro. Slice remaining 1 lime into wedges. Remove husks and silks from corn (if needed); crumble cheese.
- Preheat grill (or grill pan) on medium-high. Remove chicken from brine and pat dry (discard brine); wash hands. Drizzle chicken with 1 tablespoon oil. Drizzle corn with remaining 1 tablespoon oil.
- Arrange chicken and corn on grill and cook 8–10 minutes on each side, until corn is charred, and chicken is browned and 185°F. Transfer chicken and corn to cutting board.
- To serve, slice corn kernels from cobbs; add kernels to medium bowl with melted butter mixture, cilantro, cheese, and green onions. Toss to coat well. Slice chicken and serve with corn. Serve with lime wedges and mint chutney on the side.
Amount per ⅙ recipe serving: Calories 550, Total Fat 27g, Sat Fat 11g, Trans Fat 0g, Chol 215mg, Sodium 2020mg, Total Carb 35g, Fiber 3g, Total Sugar 23g, (Incl. 19g Added Sugars), Protein 45g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 15%