step 1
Finely chop the White Onion (1) and mince Garlic (3 cloves) or crush in a garlic press. Add both to a bowl.
step 2
Peel the husk down from the Corn (1 ear) but don't remove. Use the husk as a handle to hold when you grill the corn with a blowtorch until it chars. You can also use a gas stove or place it under a broiler in the oven - just make sure to rotate so it chars evenly.
step 3
Cut the corn from the cobs.
step 4
Chop the Fresh Cilantro (1 cup). Set aside.
step 5
Deseed the Red Chili Peppers (2), cut into thin strips and then dice.
step 6
Peel the Mango (1). Slice it as close to the pit as you can, then again from the other side. Discard the pit. Slice into thin pieces then finely dice the mango.
step 7
In a small frying pan over medium-high heat, heat up Olive Oil (2 Tbsp). Add chopped onions and crushed garlic and cook for 1 minute. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 8
Add the corn kernels and cook for another 1 minute. Set aside.
step 9
Transfer it from the pan into a bowl. Add mango, cilantro, and pepper. Mix to combine.
step 10
Lay the Boneless, Skin-On Chicken Thighs (1.5 lb) longways on the board. Trim off any excess fat then cut the chicken into 1 1/2-inch wide pieces (around 2 fingers' width) keeping the skin attached to the flesh.
step 11
Assemble the skewers. Fold the chicken in half and pierce the chicken with two metal skewers, always leaving the skin side up.
step 12
Dissolve the Instant Dry Yeast (1 Tbsp) into Water (10 tsp).
step 13
Combine the yeast mixture with Butter (3 Tbsp) and Soy Sauce (1 tsp). Mix in 1 tsp of juice from the Lemon (1/2) and Salt (1 tsp).
step 14
Heat up a grill pan drizzled with Olive Oil (as needed) over medium-high heat. Dry the chicken skin, then grill the skewers for 5-8 minutes or until the skin is crisp. Flip and cook for another 5-6 minutes.
step 15
Once the chicken is skin side up, Coat the chicken with yeast mixture using a brush. Grill until cooked through, remove from the pan, and brush one more time.
step 16
Season the salsa with Salt (to taste), Ground Black Pepper (to taste), Olive Oil (2 Tbsp), and juice from the Lemon (1/2).
step 17
Plate the salsa and drizzle with cilantro oil if desired. Serve skewers warm on top.
