Grilled Chicken with Sweet Corn and Pepper Relish
Servings
6 Servings
Ingredients
- 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
Instructions
Preparation
- 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
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