Grilled Chicken With Corn and Sweet Pepper Relish |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Sizzling Summer recipe! Fresh and yummy! Plan ahead- Needs to marinate for at least 2 hours! Note: I have tried this with frozen corn rather than fresh and it was equally yummy. Canned corn will not give you as crisp a texture but is very good too. Source: National Chicken Council/U.S. Poultry & Egg Association Ingredients:
6 boneless skinless chicken breast halves |
1 lemon |
7 tablespoons extra virgin olive oil, divided |
1 ears of corn, kernels removed from cob, about 1 cup kernels or 1 cup frozen corn |
1 red bell pepper, diced |
1 green bell pepper, diced |
1 yellow bell pepper, diced |
1/2 cup red onion, diced |
2 garlic cloves, diced |
3 tablespoons fresh parsley, chopped |
4 tablespoons red wine vinegar |
1 teaspoon salt, divided |
1 teaspoon black pepper, divided |
Directions:
1. Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
2. Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
3. Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine.
4. Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
5. Prepare grill.Place chicken breasts on grill and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill.
6. Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.
7. To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish.
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