Announcement

Collapse
No announcement yet.

GRILLED CHICKEN BREASTS WITH CORN SALSA by Bean

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • GRILLED CHICKEN BREASTS WITH CORN SALSA by Bean

    Bean
    Posted May 01, 2006 05:01 AM

    This is real good and great for company. Smile

    GRILLED CHICKEN BREASTS WITH CORN SALSA

    This is easy on stress when you have a crowd to feed because everything can be prepared before anyone arrives!

    Serves: 4
    Heat Scale--Medium
    Recipe By: Chef Robert McGrath, Windows on the Green, Phoenix, AZ

    1/2 cup Dark Beer -- at room temperature
    1 tablespoon Soy Sauce
    1 tablespoon finely chopped fresh Cilantro
    2 teaspoons chopped seeded Jalapneo Chile Pepper
    2 teaspoons Lime juice
    4 boneless skinless Chicken Breast halves
    Salt and Pepper to taste
    1 recipe Corn Salsa (recipe follows)

    In a medium bowl or sealable plastic bag, combine the first five ingredients. Add chicken; turn to coat well. Cover and refrigerate at least 4 hours, turning occasionally.

    Preheat grill. Drain chicken; season with salt and pepper. Grill over medium coals 4 minutes; baste with marinade and turn. Grill 4 minutes and transfer to wooden cutting board. Cut chicken into thin diagonal slices; arrange on individual serving plates. Top with corn salsa and serve.

    CORN SALSA (Make ahead):

    1 1/2 cups frozen Whole Kernerl Corn - thawed
    1/4 cup chopped Red Onion
    1/4 cup chopped Red Bell Pepper
    1/4 cup chopped fresh Cilantro
    1 1/2 tablespoons Lime juice
    2 teaspoons chopped seeded Jalapeno Chiles
    Salt and Pepper to taste
    Combine all ingredients in a bowl; season with salt and pepper. Cover and refrigerate at least 4 hours to allow flavors to blend. Makes about 2-1/2 cups.
Working...
X