Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 450 grams of boneless, skinless chicken thighs into 1-inch thick pieces and press 300 grams of extra-firm tofu to remove excess water, then cut into 1-inch cubes.

2. 2

   Whisk together 0.5 cup of maple syrup, 0.25 cup of bourbon, 2 tablespoons of Dijon mustard, 1 tablespoon of apple cider vinegar, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 0.5 teaspoon of smoked paprika, 0.5 teaspoon of black pepper, and 0.5 teaspoon of salt in a large bowl to create the glaze.

3. 3

   Place the chicken and tofu into the bowl with the glaze, ensuring both are well coated, then cover and refrigerate for at least 1 hour, or preferably 4 hours.

4. 4

   Preheat a charcoal grill to medium-high heat and lightly oil the grates, then grill the chicken and tofu pieces for 8-12 minutes, turning occasionally and basting with any remaining glaze until cooked through and nicely charred.

5. 5

   While the chicken and tofu are grilling, combine 2 cups of fresh or thawed frozen corn kernels, 0.5 cup of finely diced red onion, 0.25 cup of chopped fresh cilantro, the juice of 1 lime, and 1 tablespoon of olive oil in a medium bowl to prepare the corn salsa.

6. 6

   Gently stir the ingredients for the corn salsa until well mixed and seasoned to taste with an additional pinch of salt and black pepper if desired.

7. 7

   Serve the hot maple-bourbon glazed charcoal-grilled chicken and tofu immediately, topped with generous portions of the fresh corn salsa.