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Grilled Chicken Breasts with Corn Salsa

Grilled Chicken Breasts with Corn Salsa

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For the chicken:


teaspoon cumin powder


teaspoon cayenne pepper


teaspoon cinnamon powder

For the corn salsa:


cup cooked corn, cooked and loose kernels


cup red bell pepper, chopped


yellow bell pepper, chopped (optional)


cup black beans, cooked


tablespoons coarsely chopped parsley

Juice of 1 lemon, or to taste

Salt and pepper, to taste

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  • 1

    For the chicken: Place chicken breasts in a glass container. Season with salt, olive oil, lemon juice, cumin, cayenne pepper, cinnamon and oregano. Cover and refrigerate. You can do this at least an hour ahead of time or you can leave it marinating from the night before, turn once in a while so the chicken marinates evenly.

  • 2

    Once you’re ready to cook them, preheat the grill, remove excess marinade from chicken and cook the breasts. Cook for a few minutes until golden, turn over and finish the cooking process. Move them to a plate and let them rest for a few minutes.

  • 3

    For the corn salsa: Combine all ingredients and season to taste. Add a little more olive oil or lemon juice, if you desire. You can also add a little bit of heat.

Expert Tips

  • If you don’t want to include so many ingredients in the salsa, use only the corn, onion and bell peppers. Season well and the result will be delicious.
  • You can marinate the chicken in a simple vinaigrette. Add a few herbs and done!

No nutrition information available for this recipe

More About This Recipe

  • Outdoor grilling season is finally here. This means we have many options for eating delicious foods while using seasonal and fresh ingredients.Red meats, poultry and fish can benefit very much from a marinade. You can easily and quickly prepare a marinade, either the night before or early in the morning, to give the meat more flavor.In addition to a tasty corn salsa, you can serve bread or tortillas. A green salad and freshly made rice are the perfect sides for these breasts. Try them today!

Recipe Summary

  • 1/2 cup plus 2 tablespoons fresh lime juice
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons minced jalapeños (with seeds)
  • 1 1/4 tablespoons kosher salt
  • 1/2 teaspoon pepper
  • 4 ears of corn
  • 2 bunches scallions, halved
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Pepper
  • Four 6-ounce boneless, skin-on chicken breasts
  • 1 tablespoon rosemary leaves, chopped
  • 1 pint Sun Gold tomatoes, halved
  • 1/4 cup thinly sliced basil
  • Chopped chives and finely grated lime zest, for garnish

In a bowl, whisk all of the ingredients.

Light a grill. Remove all but the last layer of green husk from the corn. In a bowl, soak the corn in water for 10 minutes, then drain.

In a bowl, toss the scallions with 2 tablespoons of the oil season with salt and pepper. In another bowl, coat the chicken with the remaining 2 tablespoons of oil and the rosemary season with salt and pepper.

Grill the corn, scallions and chicken over moderate heat, turning occasionally, until the corn and scallions are lightly charred and the chicken is cooked through, 5 minutes for the scallions and 15 minutes for the corn and chicken. Let the chicken rest for 5 minutes, then thinly slice across the grain.

Chop the scallions into 1-inch pieces. Remove the husks and cut the corn kernels off of the cobs. Transfer the scallions and corn to a large bowl add the tomatoes, basil and half of the dressing and toss. Transfer the salad to a platter. Top with the chicken and garnish with chives and lime zest. Serve the remaining dressing at the table.

  • 1 ½ cups chopped tomatoes, divided
  • ⅓ cup chopped fresh chives
  • 1/3 cup chopped fresh cilantro or parsley
  • 2 teaspoons chopped fresh oregano
  • 1 ½ tablespoons red-wine vinegar, or to taste
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper, or to taste
  • 1/4-1/2 teaspoon hot sauce, or to taste
  • 3/4 cup chopped green or red bell pepper (or a combination)
  • ¾ cup corn kernels, fresh (see Tip) or frozen (thawed), cooked if desired
  • 2 boneless, skinless chicken breasts (8-9 ounces each), trimmed
  • 2 ½ tablespoons extra-virgin olive oil, divided
  • 2 ½ teaspoons chili powder
  • 1 teaspoon minced garlic

To prepare salsa: Place 1 cup tomatoes in a food processor with chives, cilantro (or parsley), oregano, vinegar, salt, pepper and hot sauce. Process until the mixture is coarsely pureed. Add bell pepper and pulse 4 or 5 times to incorporate. Transfer to a nonreactive bowl (see Tips) stir in corn and the remaining 1/2 cup tomatoes. Taste and add more vinegar, salt, pepper and/or hot sauce, if desired.

To prepare chicken: Cut each chicken breast in half on the diagonal to make 4 roughly equal portions. Combine 1/4 cup of the salsa, 2 tablespoons liquid drained from the salsa, 1 1/2 tablespoons oil, chili powder and garlic in a nonreactive medium shallow bowl or sealable gallon-size plastic bag. Add the chicken pieces and stir or shake until well coated. Cover and marinate in the refrigerator for at least 2 hours or up to 1 day. Cover and refrigerate the remaining salsa.

Preheat grill to medium-high or position a rack in the upper third of the oven and preheat the broiler.

Thoroughly shake off the marinade from the chicken pieces and pat dry with paper towels. Brush on both sides with the remaining 1 tablespoon oil. (Discard the marinade.) If broiling, place on a well-oiled broiler pan or wire rack set on a large baking sheet. Grill or broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 10 to 14 minutes. Serve the chicken with the reserved salsa.

Make Ahead Tip: Cover and refrigerate the salsa for up to 1 day serve at cool room temperature. Marinate the chicken (Step 2) for up to 1 day.

To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels.

A nonreactive bowl, pan or baking dish--stainless-steel, enamel-coated or glass--is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Grilled Chicken Breasts with Corn Salsa

This Southwestern-inspired recipe is a perfect weeknight meal: marinated chicken breasts are grilled and topped with a tangy corn and pepper salsa…simple, fresh and super easy!

Fresh corn would be great in the salsa instead of frozen corn. If using fresh corn, shuck 2 ears of corn and discard corn silk. Cook the ears of corn in boiling water for about a minute. Remove from hot water and place in bowl with ice water (to stop cooking). Once the cobs are cooled, remove from ice water bath, dry the corn then cut the kernels off the cob. Proceed with salsa recipe.

I marinated the chicken for several hours, and it turned out great. Large pieces of chicken will take longer to cook so you should use a lower heat (medium to medium-low). Enjoy!

Grilled Chicken Breasts with Corn Salsa
-adapted recipe from Bon Appétit Magazine

1 1/4 cups frozen corn kernels, thawed
1/4 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
2 teaspoons chopped seeded jalapeño chili

1/2 cup dark beer
1 tablespoon low-sodium soy sauce
1 tablespoon chopped fresh cilantro
2 teaspoons chopped seeded jalapeño chili
2 teaspoons fresh lime juice
1 clove garlic, crushed
1 teaspoon cumin
4 skinless boneless chicken breast halves

For Salsa: Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

For Chicken: Combine first 7 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.

Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve.

Chipotle Grilled Chicken Breasts with Corn and Black Bean Salsa

2 large ripe tomatoes, diced
2 ears of corn, husked
Olive oil
1 (15.5-oz.) can black beans, rinsed and drained
4 green onions, sliced
1-2 fresh jalapeno, seeded and minced
1/3 c. chopped fresh cilantro or parsley, extra for garnish
2 T. fresh lime juice
1 T. grated lime zest
Kosher salt, black pepper

1. Put tomatoes in strainer and let drain.
2. Heat grill.
3. Brush corn with olive oil and grill, turning occasionally, until kernels are charred and crisp tender, 8-10 minutes. Let cool and cut kernels from cob.
4. Place corn in bowl and toss in tomatoes, beans, green onions, jalapeno, cilantro, zest, juice, salt and pepper.
5. Garnish with extra cilantro or parsley.
1 (7-oz.) can chipotles in adobo sauce
1 Vidalia onion, coarsely chopped
½ c. chopped fresh cilantro or parsley
½ c. fresh lime juice (about 4 limes)
Kosher salt, black pepper
2 c. mayo or more as needed
6 boneless, skinless chicken breast halves
1 lime, cut into wedges, garnish

1. Put half of the chipotles/adobo sauce in blender (save rest for another time.)
2. Add the onion, cilantro, jalapeno, lime juice, salt and pepper. Puree.
3. Transfer to a large bowl and whisk in mayo. Whisk in more mayo if the mixture is too spicy. Reserve ½ c. of sauce for serving.
4. Add chicken to remaining mixture and toss to coat, cover and refrigerate 2-4 hours.
5. Remove chicken from marinade, leaving a light coating on the chicken.
6. Grill the chicken without moving it until grill marks are formed, 4-6 minutes.
7. Flip and grill until internal temp of 160 is reached.
8. Transfer to cutting board and let rest 2-3 minutes.
9. Thinly slice the chicken and serve with the salsa and reserved mayo sauce and lime wedges.


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