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Grilled Chicken with Sweet Corn and Pepper Relish

Grilled Chicken with Sweet Corn and Pepper Relish
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 6 chicken breast halves, boneless and skinless
  • 1 lemon
  • 7 TBLS extra virgin olive oil, divided
  • 1 ear fresh corn, kernels removed from cob, about 1 cup kernels
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 cup Diced red onion
  • 2 cloves garlic, diced
  • 3 TBLS parsley, chopped
  • 1 yellow bell pepper, diced
  • 4 TBLS red wine vinegar
  • 1 tsp salt, divided
  • 1 tsp black pepper, divided



1 Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil.

2  Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.

3 Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.

4 Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley.

5  Stir well to combine. Add remaining 5 tablespoons olive oil and red wine vinegar. Season with ½ teaspoon salt and ½ teaspoon pepper.

6 Prepare gas or charcoal grill or preheat broiler.

7 Place chicken breasts on grill or under broiler and cook until golden brown on one side, about 5 minutes.

8  Turn chicken breasts, season with remaining salt and pepper and return to grill. Continue cooking until golden and cooked throughout, about 4 – 5 minutes more.

9 To serve, slice each chicken breast on the diagonal into 4 or 5 slices.

10 Top with relish. Garnish with additional parsley leaves, if desired.

Source: National Chicken Council