Login
Create Account
Grilled Chicken Breast with a Roasted Corn Salsa
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Grill chicken and ears of corn, and serve chicken with fresh corn salsa.
-
Main Ingredient
chicken
-
Category: Poultry
-
Cuisine: American
-
Prep Time: 20 min(s)
-
Cook Time: 25 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
In A Hurry? Use 2 cups frozen corn kernels, thawed, in place of roasted corn.
-
Posted By: CHL
-
Posted On: Jul 26, 2014
Number of Servings:
Ingredients:
- 4 - ears of corn shucked
- 2 tablespoons - olive oil
- 2 tablespoons - red wine vinegar
- 4 teaspoons - chili powder
- 1 - large tomato halved, seeded, cut into 1/2-inch chunks
- 1/3 cups - chopped cilantro
- 1/3 cups - minced red onion
- 1 teaspoons - salt
- 4 - skinless, boneless chicken breast halves about 1-1/2 pounds
Directions:
Preheat grill to medium. Grill corn 6 inches from heat, turning it frequently for 15 minutes or until golden brown.
When cool enough to handle use sharp knife to scrape kernels into large bowl. Add 1 T of oil, vinegar, 2 teaspoons of chili powder, the tomato, cilantro, onion, and 1/2 teaspoon of salt to corn. Toss and refrigerate until serving time.
Toss chicken with remaining oil, 2 teaspoons chili powder and 1/2 teaspoon salt. Grill chicken 6 inches from heat for 3 minutes per side or until cooked through. Serve chicken with corn salsa.
Comments