This Southwestern-inspired recipe is a perfect weeknight meal: marinated chicken breasts are grilled and topped with a tangy corn and pepper salsa…simple, fresh and super easy!
Fresh corn would be great in the salsa instead of frozen corn. If using fresh corn, shuck 2 ears of corn and discard corn silk. Cook the ears of corn in boiling water for about a minute. Remove from hot water and place in bowl with ice water (to stop cooking). Once the cobs are cooled, remove from ice water bath, dry the corn then cut the kernels off the cob. Proceed with salsa recipe.
I marinated the chicken for several hours, and it turned out great. Large pieces of chicken will take longer to cook so you should use a lower heat (medium to medium-low). Enjoy!
Grilled Chicken Breasts with Corn Salsa
-adapted recipe from Bon Appétit Magazine
Salsa
1 1/4 cups frozen corn kernels, thawed
1/4 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
2 teaspoons chopped seeded jalapeño chili
Chicken
1/2 cup dark beer
1 tablespoon low-sodium soy sauce
1 tablespoon chopped fresh cilantro
2 teaspoons chopped seeded jalapeño chili
2 teaspoons fresh lime juice
1 clove garlic, crushed
1 teaspoon cumin
4 skinless boneless chicken breast halves
For Salsa: Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
For Chicken: Combine first 7 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.
Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve.
Tags: Bon Appetit Magazine, corn salsa, grilled chicken, Summer
This looks great, will have to try it. Tks
It’s a perfect meal for summer!