Spicy barbecued chicken with miso corn

Sugar, light brown	¼ cup
Soy sauce	3 tablespoons
Sesame oil, toasted	1 tablespoon
Ginger, peeled, grated	1 tablespoon
Pepper, crushed red	2 teaspoons
Salt, kosher	1 teaspoon
Garlic, minced	4 cloves
Scallions, thinly sliced	1 + ½ cup
Chicken thighs, skinless, boneless	2 ½ pounds
Butter, unsalted, room temperature	4 tablespoons
Miso, white	1 tablespoon
Canola oil	For brushing
Corn, shucked	4 ears

1. In a large bowl, stir together the sugar, soy sauce, sesame oil, ginger, pepper, salt, garlic, and one scallion.
2. Add the chicken, and toss to coat; let stand at room temperature for 20 minutes.
3. In a small bowl, mix the butter, miso, and remaining scallions.
4. Heat a grill, and brush with canola oil.
5. Grill the chicken and corn over moderate heat, turning, until charred in spots and the chicken is cooked through, about 10 minutes for the corn and about 12 to 15 minutes for the chicken.
6. Transfer the corn to a large platter and slather with the seasoned butter.
7. Arrange the chicken alongside, garnish with sliced scallion and serve warm.

Recipe from Food&Wine Annual Cookbook 2015

Chicken-tomatillo fajitas with fried jalapeño rings

Chicken legs	4 whole
Oil, canola	¼ cup +
Salt, kosher
Pepper, freshly ground
Tomatillos, husked, rinsed, chopped	1 pound
Jalapeño, chopped ¼-inch slice	1 large + 3
Buttermilk	1 cup
Flour	¼ cup
Garlic, crushed	3 cloves
Scallions, chopped	1 bunch
Broth, chicken, low sodium	2 cups
Cilantro leaves	1 ½ cups
Tortillas, flour, warmed
Radishes, sliced
Pico de gallo
Sour cream

1. Preheat to 450°F; set a wire rack in a rimmed baking sheet. 
2. Rub the chicken with 2 tablespoons oil and season with salt and pepper. 
3. Arrange the chicken on the rack, and roast for 45 minutes, until golden and cooked through; let cool slightly, then discard the chicken skin and shred the meat. 
4. Soak the sliced jalapeño slices in the buttermilk for an hour. 
5. Heat enough oil to fry the jalapeño slices in a saucepan. 
6. Place the flour in a small bowl and season with salt and pepper; dredge the slices, shaking off any excess. 
7. Fry the slices; drain on paper towels; set aside. 
8. In a large skillet, heat the remaining 2 tablespoons oil. 
9. Add the tomatillos, chopped jalapeño, garlic, and scallions. 
10. Cook over moderately high heat, stirring, until the tomatillos are softened, about 15 minutes. 
11. Add the broth, and bring to a boil, then simmer over moderate heat, stirring occasionally, until thickened, about 10 minutes. 
12. Scrape the tomatillo mixture into a blender, and add the cilantro; puree until smooth. 
13. Return the sauce to the skillet, and add the shredded chicken. 
14. Simmer over moderate heat, stirring, until the chicken is heat through, about 2 minutes; season with salt and pepper. 
15. Serve the chicken with the tortillas, radishes, pico de gallo, and sour cream.