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   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   
        
     Uncle Dirty Dave's Archives   
       
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