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MARINATED CHICKEN WITH GRILLED CORN SALSA

Poitrines de poulets marinees et salsa de mais grille
Breasts Grills BBQ Oven Summertime Internationally inspired Marinades
2-4 Portions
3h Brining
15 min Prepping
25 min Cooking
Recipe Easy

Ingredients

MARINADE

  • 1/4 cup (60 ml) olive oil
  • 2 tbsp. (30 ml) smoked paprika
  • Zest and juice of 1 lemon
  • 1 garlic clove

GRILLED CORN SALSA

  • 4 ears of corn, husked
  • Zest and juice of 1 or 2 limes, to taste
  • 2 tbsp. (30 ml) maple syrup
  • 1/4 cup (60 ml) olive oil
  • 1 jalapeño pepper, seeded and thinly sliced
  • 1/4 cup (60 ml) cilantro leaves
  • 1/4 cup (60 ml) mint leaves
  • 1/4 cup (60 ml) parsley leaves
  • 4 green onions, thinly sliced
  • Salt and pepper

Directions

Click the steps to erase them.

  1. Mix all the ingredients for the marinade and coat the breasts. Marinate for 3 to 12 hours.
  2. Preheat barbecue to high. When you are ready to cook, reduce heat to medium and grill chicken breasts for about 20 minutes, turning from time to time and basting with the marinade. Or, brown chicken in a skillet with some oil and finish cooking in a 350 °F (180 °C) oven for about 20 minutes.
  3. Grill ears of corn directly on the BBQ grate or in a very hot pan that will create visible marks. Leave to cool before removing kernels.
  4. Combine all corn salsa ingredients in a bowl. Season and set aside.
  5. Slice chicken breasts and garnish with grilled corn salsa.