Grilled Chicken With Tomatoes And Corn Food
GRILLED CHICKEN BREASTS WITH GRILLED CORN AND TOMATO SALAD
From America's Test Kitchen. A fast corn and tomato salad pairs well with quick-cooking chicken breasts, but a few tricks-like jumpstarting the corn in the microwave first-streamline this recipe even further. For this dish, buy chicken breasts that are about 1/2-inch thick.
Provided by SweetSueAl
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wrap corn in microwave-safe plastic wrap and microwave on high power until slightly softened, about 3 minutes, turning corn over halfway through cooking. Cool slightly and remove plastic wrap. Brush with 2 teaspoons oil and season with salt and pepper.
- Whisk lemon juice, garlic, basil, and remaining 1/4 cup oil together in small bowl and season with salt and pepper. Transfer 2 tablespoons dressing to medium bowl and whisk in mustard and honey.
- Pat chicken dry, season with salt and pepper, and toss in honey-mustard mixture to coat.
- Grill chicken over hot fireuntil cooked through, about 3 minutes per side, transfer to platter, and cover with foil.
- Grill corn until soft and lightly charred, 5 to 6 minutes. Remove from grill, cool slightly, and cut kernels from cob.
- Combine corn, tomato, and remaining dressing (without honey and mustard) in medium bowl and season with salt and pepper. Serve corn salad with chicken.
Nutrition Facts : Calories 475.4, Fat 29.8, SaturatedFat 6.1, Cholesterol 90.7, Sodium 143.8, Carbohydrate 21.9, Fiber 2.3, Sugar 7.3, Protein 32.1
GRILLED CHICKEN WITH TOMATOES AND CORN
While you could rest grilled chicken on a cutting board to ensure the juices don't run out of the meat when it's sliced, a more delicious option is to place the chicken on a pile of tomatoes, corn and red onion. The seasoned drippings act as a no-effort warm dressing, bolstering the flavor of the vegetables and softening their raw edges. Before grilling, the chicken is rubbed with chili powder, the spice mix that typically includes dried oregano, garlic, onion, cumin and ground chiles, for complex flavor with minimal effort. Fresh oregano, while optional, emphasizes the herbs in the chili powder. Use this technique of resting grilled proteins on fresh produce for many summer dinners: pork chops on peaches, steak on chopped scallions and ginger, sausages on radicchio and halloumi on citrus.
Provided by Ali Slagle
Categories dinner, easy, quick, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons olive oil, the chili powder and 1/2 teaspoon salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)
- On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with 3/4 teaspoon salt and drizzle with the remaining 1 tablespoon olive oil.
- When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill with smaller flames underneath. For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.)
- Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving.
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