Crisp Gunthorp Farm chicken thighs, ginger and thyme glaze with sweet corn and ramp escabeche

June 23, 2008 9:35:40 AM PDT
Park Grill Executive Chef Bernie Laskowski Serves 4

Ingredients for chicken:

  • 1lb boneless skinless chicken thigh
  • 4 ramps cleaned and cut in 1 inch strips
  • 1 cup white vinegar
  • 1/2 cup sugar
  • 2 shallots sliced
  • Salt and pepper
For Corn
  • 6 ears of corn, with corn kernels taken off of the cob
  • 2 oz butter
  • 2 sprigs of thyme
For Marinade
  • 1 cup apple puree
  • 1 T chopped ginger
  • 1/2 T chopped garlic
  • 1 T yellow curry powder
  • 1 cup olive oil
Method
  1. Whisk the ingredients for the marinade to incorporate. Place over chicken thighs and set aside.
  2. Sauté corn under low flame, with butter and add thyme and cook for 2 minutes. Season with salt and pepper. Set aside.
  3. Bring vinegar to a simmer add sugar, shallots and ramps whisk to dissolve sugar and pull from flame and chill.
  4. Pre-heat grill with charcoal if available. Season chicken with salt & pepper and cook under medium heat 10 minutes per side until 160 degrees internal temperature on an instant read thermometer.
Plating:
  1. Evenly distribute corn on 4 plates, top with chicken and spoon escabeche around plate, garnish with thyme.

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