This dish smacks of summertime with its
slices of grilled chicken topped with a garden fresh, colorful
relish of sweet corn and bell peppers. Adapted from “Weir
Cooking Recipes from the Wine Country” by Joanne Weir, published
by Time-Life
Grilled Chicken with
Sweet Corn and Pepper Relish
- 1 lemon
7 tablespoons extra virgin olive oil - divided use
- 6 chicken breast halves, boneless and
skinless
1 ear fresh corn, kernels removed from cob, about 1 cup kernels
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup diced red onion
2 cloves garlic, diced
3 tablespoons parsley, chopped
4 tablespoons red wine vinegar
1 teaspoon salt - divided use
1 teaspoon black pepper - divided use
- 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.
- Bring a small saucepan of salted water
to boil. Add corn kernels and simmer 1 minute. Drain and set
aside.
- 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. Add remaining
5 tablespoons olive oil and red wine vinegar. Season with ½
teaspoon salt and 1/2 teaspoon pepper.
- Prepare gas or charcoal grill or preheat
broiler.
- Place chicken breasts on grill or under
broiler and cook until golden brown on one side, about 5 minutes.
Turn chicken breasts, season with remaining salt and pepper and
return to grill. Continue cooking until golden and cooked throughout,
about 4 to 5 minutes more.
- To serve, slice each chicken breast on
the diagonal into 4 or 5 slices. Top with relish. Garnish with
additional parsley leaves, if desired.
Makes 6 servings.
Recipe and photograph provided courtesy
of the National Chicken Council. Used with permission.
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