Grilled Chicken with Corn and Peach Salad | RICARDO

Ingredients

• 2 peaches, ripe but firm, pitted and diced (see note)
• 1/2 cup (105 g) brown sugar
• 1/3 cup (75 ml) tomato paste
• 2 tbsp (30 ml) prepared yellow mustard
• 2 tbsp (30 ml) low-sodium soy sauce
• 2 tbsp (30 ml) rice vinegar
• 2 tbsp (30 ml) water
• 1 tsp onion powder
• 1 tsp (5 ml) sambal oelek, or more to taste
• 1 tsp (5 ml) toasted sesame oil
• 2 lb (900 g) boneless, skinless chicken thighs
• 1/4 cup (60 ml) vegetable oil, plus more for coating
• 1 tbsp fresh ginger, finely chopped
• 3 green onions, thinly sliced
• 1 tbsp brown sugar
• 1 tbsp (15 ml) rice vinegar
• 1/2 tsp salt
• 1/2 tsp toasted sesame oil
• 3 ears of corn, husks removed
• 2 peaches, ripe but firm, pitted and thinly sliced