Grilled Chicken with Sweet Corn and Pepper Relish
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.
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 ground black 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.