Serves: 4

INGREDIENTS

Yogurt Marinated Chicken Thighs:
4 bone-in chicken legs
1 cup Greek yogurt, 2% or whole
Juice of 2 tangerines
Juice and zest of 1 lime
4-6 cloves fresh garlic, roughly chopped
1/2 teaspoon garlic salt
1 1/2 teaspoons coriander seed, crushed
1 teaspoon dried oregano
1/2 teaspoon kosher salt
2 tablespoons grapeseed or olive oil
Honey to drizzle
Sea salt and freshly cracked pepper to taste

Corn "Tabbouleh" with Parsley, Charred Scallions and Chiles:
6 ears of corn, shucked and silk removed
1 tablespoon grapeseed oil, for greasing
6 scallions
Juice of 1 lemon
1 shallot, minced
1 fresno chile, minced
1/2 teaspoon kosher salt
2-3 cups fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
1 cup fresh chives, rough chop
Juice of 1 clementine
2-3 tablespoons olive oil
Sea salt and freshly cracked pepper to taste

INSTRUCTIONS

To make the marinade, mix together yogurt, citrus juice and zest, garlic, garlic salt, coriander seed, oregano, kosher salt, and oil. Add chicken legs and coat well. Cover with plastic wrap (or add chicken and marinade to a Ziploc bag) and set in refrigerator up to 12 hours. Remove your chicken from the refrigerator 30 minutes before you are ready to cook so the chill can wear off.

When you are ready to cook, make sure your grill or grill plate is clean and well-greased with a neutral oil, then heat on high until smoking and reduce heat to medium.

Remove the chicken from marinade and gently pat excess marinade off with a paper towel before adding chicken legs to the grill skin side up, making sure not to overcrowd or they will steam. Let them go 5-10 minutes or until a deeply golden-brown crust has formed that allows you to easily release the chicken from the grill and flip. Continue cooking another 5-10 minutes until the chicken again easily releases. Then flip the chicken legs periodically, making little stacks against each other to grill all sides for even color and texture, turning the heat down a bit lower so the chicken cooks through without drying out the exterior. Chicken is cooked perfectly when meat is no longer translucent and juices when you slice near the bone run clear (or a thermometer at the thickest part registers 160F). Remove from the heat and allow chicken legs to rest 10 minutes before serving.

To make the corn tabbouleh, lightly grease each ear of corn with grapeseed oil before placing onto the hot grill. Cover with parchment paper and weight with a grill weight or heavy bottomed pan to maximize grill marks. Rotate periodically until corn is nicely charred in places but still tender. Remove from the grill and allow to cool until safe to handle.

Add scallions to the hot grill and allow to char slightly, flipping halfway through, about 3 minutes. Once nicely tender and golden brown in places, remove from the grill and roughly chop, then add to a large bowl.

Combine lemon juice, shallots, chiles and 1/2 teaspoon kosher salt in a small bowl, mix to combine and let sit about 10 minutes to mellow some of the bite and heat.

Use a knife to remove kernels and corn milk from each cob and add to the bowl with the scallions. Add in the fresh herbs, shallots and chiles with their lemon juice, clementine juice and olive oil. Taste and season with sea salt and freshly cracked pepper as desired.

To plate, pile a mountain of corn "tabbouleh" onto your serving plate and top with beautifully rested chicken legs. Optionally, make more of the same yogurt marinade to drizzle all over the plate as a dipping sauce and garnish (if doing so, toast the whole coriander seeds in a dry pan for about a minute before crushing and adding to the yogurt so they won't taste raw). Drizzle the chicken with honey if using, and season with sea salt and freshly cracked pepper. Savor the extravagant bounty of summer!!!