GRILLED CHICKEN WITH SUMMER SUCCOTASH

Serves: 4

1/4 cup (60 ml) extra-virgin olive oil

1/4 cup (60 ml) fresh lime juice 1 tbsp (15 ml) ground cumin 1 tbsp (15 ml) chopped jalapeno chili

1 tsp (5 ml) paprika

1 tsp (5 ml) garlic salt

1/2 tsp (2.5 ml) kosher salt 1/2 tsp (2.5 ml) freshly cracked black pepper

8 boneless, skinless chicken thighs

Summer succotash (recipe follows)

1. In a medium bowl, combine the oil, lime juice, cumin, chili, paprika, garlic salt, kosher salt and pepper. Add the chicken thighs, toss to coat and marinate in the refrigerator for at least 1 hour and up to 8 hours.

2. Preheat an indoor or outdoor grill to medium-high heat.

3. Remove chicken from the marinade. Place it on the grill and cook above direct heat for about 6-7 minutes per side, until cooked through. Remove from the grill and transfer to a cutting board to rest for 5 minutes.

4. Slice the chicken against the grain and serve alongside or on top of the succotash.

SUMMER SUCCOTASH

6 ears sweet corn, shucked and cleaned

1 red onion, finely diced

1 red bell pepper, finely diced 4 cups (1 L) cherry tomatoes, halved

1/2 cup (125 ml) chopped fresh cilantro

1/2 cup (125 ml) chopped fresh basil

1/4 cup (60 ml) chopped fresh mint

Zest and juice of 1 lime Kosher salt and freshly cracked black pepper

1. Preheat an outdoor grill or grill pan to medium-high heat. Place the ears of corn directly on the grill and grill for 10 to 15 minutes, turning every few minutes, until the corn is charred all over. Remove the corn from the grill and let cool completely. Carefully remove the kernels with a knife and transfer the kernels to a serving bowl. Add the red onion, red pepper, cherry tomatoes, cilantro, basil, mint, and lime zest and juice. Season with salt and pepper. Serve at room temperature.