Grilled Buffalo Herb Chicken with Chipotle Miso Corn on the Cob

Grilling with a glaze takes fresh summer corn on the cob to a new level. Pay attention to the grilling technique for the chicken - it works well to avoid flare-up burns, and assure a nice browned result.

Chicken Marinade:

4 cloves garlic, peeled

6 sage leaves

1/4 cup summer savory leaves

small palmful fresh mint leaves

1 Tbsp fresh thyme leaves

2 tsp Kosher salt

fresh ground pepper to taste

1/4 cup Buffalo sauce

1/4 cup rice vinegar

1/4 cup olive oil

1/4 cup canola oil

2 halves chicken, rinsed and dried, or equivalent pieces of chicken serving 4

4 ears corn, husked and cut in half

Corn Grilling Glaze:

3 cloves garlic, quartered

1 Tbsp fresh thyme leaves

1 Tbsp fresh mint leaves

2 Tbsp red miso

2 Tbsp Butter (softened to room temperature)

2 tsp honey, or brown sugar

1 Tbsp unseasoned rice vinegar

1/4 tsp crushed red pepper flakes, or to taste

1/2 tsp crushed chipotle chili (I used Whole foods 365)

2 Tbsp olive oil

1 Tbsp black toasted sesame seeds

Add non-liquid chicken marinade ingredients into a small food processor. Mince the herbs.

Now add the remaining ingredients and blend together well. Pour over chicken in a large casserole and mix together well with the chicken. Allow to marinate at least 1-2 hours, or overnight in the refrigerator.

When ready to cook, return chicken to room temperature. Heat grill to high.

Cook corn in boiling salted water for about 3-4 minutes, just to begin to soften. Drain the corn and set a side.

Prepare the corn grilling glaze. Mince the garlic and herbs together in a small food processor. Place in a small bowl. Add the remaining corn glaze ingredients and whisk together well.

Turn right side of grill off. Place chicken on right side of grill, skin-side up. Reserve marinade. Cover and cook about 12-15 minutes.

Now turn left side to medium-low. Baste skin side of chicken with remaining marinade. Flip the chicken skin-side down onto the left side of the grill and cook for another 10 minutes, watching carefully for any flare-ups.

Turn right side of grill on to medium-low and flip chicken skin-side up onto right side and cook another 10 minutes, until cooked through.

While the chicken finishes on the right side, raise the left side to medium and grill the corn, basting with the glaze liberally.

Turn the corn often, to brown nicely on all sides.

Serve corn with chicken. Serves 4.

Comments

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