MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Chicken Thighs & Corn w/Lime-Basil Butter
Categories: Poultry, Vegetables, Citrus, Herbs
Yield: 4 servings

2 lb Boned, skinned chicken
- thighs
3 cl Garlic; fine grated
1 tb Olive oil
Salt & black pepper
Juice and zest of 2 limes
4 tb Unsalted butter; room temp
1 c Basil leaves
4 Ears of corn; shucked
Flaky sea salt; to finish

Place the chicken thighs in a large bowl and season with
the garlic, olive oil, 1? teaspoons salt and juice of 1
lime. Toss to coat. Let marinate at room temperature
while the grills heats up or, ideally, refrigerate,
covered, overnight.

To make the lime-basil butter, place the butter, lime
zest, ? cup basil leaves, 4 teaspoon salt and 1 teaspoon
freshly ground black pepper in a food processor and
whizz until basil is chopped and incorporated.
Refrigerate overnight or leave out of the fridge if
you're ready to grill.

When ready to cook, light the grill to medium-high. If
needed, remove the chicken and lime-basil butter from
the fridge and place the butter near the grill so it
softens. Place the ears of corn on one side of the
grill, turning every 3 minutes or so, until cooked
through and lightly charred, 10 to 20 minutes total.
Pull the corn off the grill and slice off the charred
kernels. Place them on a serving platter and top with
some of the basil butter.

While the corn is cooking and being sliced, place the
chicken on the grill flat sides down. Char until it
releases from the grates easily, 5 to 7 minutes. Rotate
the chicken slightly, without flipping, to get more
color on the first side. Pay attention to how the color
develops and when areas of the first side become
chestnut in color and look delicious, flip the chicken
and grill for another 3 to 5 minutes. Continue rotating
and flipping every few minutes until the chicken is
cooked through. To check if the chicken is cooked, poke
a knife into the thickest part of the meat. The juices
should run clear and the meat should no longer be
translucent.

Remove the chicken from the grill, slice each thigh in
half across its widest part and place slices on top of
the corn. Spoon the remaining basil butter on top of the
hot chicken and sprinkle over remaining basil leaves,
the remaining lime juice and flaky salt. Grind some
extra black pepper over the top.

By: Clare de Boer

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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