1/2 cup olive oil
l teaspoon cracked black pepper
2 cloves garlic, minced
2 sprigs rosemary
3 sprigs thyme
2 tablespoons Dijon-style prepared mustard
6 chicken breasts
Corn-Tomato Salsa:
6 Roma tomatoes, cored, seeded, roughly chopped
l1/4 cups fresh corn kernels, cooked
2 tablespoons chopped jalapeno chile
l small red onion, finely diced
2 tablespoons cider vinegar
l tablespoon diced basil


1. Prepare Chicken: In small saucepan, place olive oil, pepper, garlic, rosemary and thyme. Over low heat, bring to a simmer (do not boil). Remove from heat and cool. Brush mustard over chicken, pour marinade over chicken, cover and marinate in refrigerator overnight.
2. Prepare Corn-Tomato Salsa: In a medium bowl, place tomatoes, corn, jalapeno, onion, vinegar and basil. Let stand about l hour to blend flavors.
3. Heat grill to medium. Remove chicken from marinade and shake off any excess. Place on grill, skin side down, about 6 inches from heat. Grill over medium heat about l2 minutes, turning once. To serve, place chicken on plate and top with Corn-Tomato Salsa.
The Corn-Tomato Salsa is very versatile. It can accompany meats, can be served with tortilla chips or can be made into a corn and bean salad simply by adding beans and adjusting the other ingredients to taste.
Grilled Chicken with Corn
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