Grilled Chicken Breasts with Corn Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from a recipe by Chef Robert McGrath of Windows on the Green, Phoenix, Arizona. Ingredients:
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 |
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 |
4 skinless boneless chicken breast halves |
Directions:
1. For Salsa: Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
2. For Chicken: Combine first 5 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.
3. 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.
4. Per serving: calories, 244; fat, 5 g; cholesterol, 96 mg; sodium, 118 mg Nutritional analysis provided by Bon Appétit
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