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Grilled Curried Chicken Thighs with Charred-Vegetable Rice
Ingredients
  • 1 ½ teaspoons curry powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 3 teaspoons kosher salt, divided
  • 8 (6-oz.) bone-in, skin-on chicken thighs
  • 4 medium (6 oz. each) ears fresh bicolored corn
  • 1 large (12-oz.) zucchini, halved lengthwise
  • 1 large (9-oz.) yellow squash, halved lengthwise
  • 1 large (8-oz.) red bell pepper
  • 1 medium-size (8-oz.) red onion, sliced into quarters
  • 3 tablespoons olive oil, divided
  • 1 (8.8-oz.) pkg. precooked microwavable white rice, prepared according to pkg. directions
  • ¼ cup coarsely chopped fresh cilantro
  • 1 teaspoon fresh lime juice (from 1 lime)
  • ½ teaspoon black pepper
Steps
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