Grilled Chicken with Sesame-ponzu Corn Rel­ish

Makes 4 serv­ings Prep 15 min­utes Soak 30 min­utes Grill 25 min­utes

Family Circle - - FOOD -

11/2 lbs un­shucked sweet corn (about 4 ears)

6 tbsp ponzu sauce

2 tbsp sesame oil

4 whole chicken legs

(about 21/2 lbs)

1 tbsp veg­etable oil

3/4 tsp salt

3/4 tsp freshly ground black pep­per 6 scal­lions, thinly sliced

2 tbsp thinly sliced fresh red chile

• Soak corn in husks in enough wa­ter to cover for 30 min­utes.

• Heat grill over medium. • In a large bowl, whisk ponzu

and sesame oil. Set aside 2 tbsp ponzu mix­ture in a small bowl.

• Toss chicken with veg­etable oil and sprin­kle with 1/4 tsp each salt and pep­per.

• Place chicken and corn on grill. Cook corn about 20 min­utes, cov­ered, turn­ing halfway through. Cook chicken, cov­ered, un­til tem­per­a­ture reaches 165°, 20 to 25 min­utes, turn­ing halfway through. To­ward end of cook­ing, brush all over with re­served 2 tbsp ponzu mix­ture. Trans­fer to a cut­ting board and rest about 5 min­utes.

• Shuck cooled corn, re­move silk and cut ker­nels from cobs. In a large bowl, com­bine corn with re­main­ing ponzu mix­ture. Stir in scal­lions, chiles and 1/2 tsp each salt and pep­per.

• Spoon corn rel­ish over chicken and serve warm.

PER SERV­ING 646 Cal • 45 g Fat (11 g Sat) • 38 g Pro • 25 g Carb • 5 g Sug­ars • 3 g Fiber • 1,127 mg Sodium

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