Grilled Chicken Breast with a Roasted Corn Salsa Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Grill chicken and ears of corn, and serve chicken with fresh corn salsa.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 25 min


    In A Hurry? Use 2 cups frozen corn kernels, thawed, in place of roasted corn.

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    Posted On:

    July 26, 2014

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