Grilled Chicken With Corn and Sweet Pepper Relish

Submitted by Mamas Kitchen Hope

"Sizzling Summer recipe! Fresh and yummy! Plan ahead- Needs to marinate for at least 2 hours! Note: I have tried this with frozen corn rather than fresh and it was equally yummy. Canned corn will not give you as crisp a texture but is very good too. Source: National Chicken Council/U.S. Poultry & Egg Association"

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 6

ingredients

• 6 boneless skinless chicken breast halves
• 1 lemon
• 7 tablespoons extra virgin olive oil, divided
• 1 ears of corn, kernels removed from cob, about 1 cup kernels or 1 cup frozen corn
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1⁄2 cup red onion, diced
• 2 garlic cloves, diced
• 3 tablespoons fresh parsley, chopped
• 4 tablespoons red wine vinegar
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided

directions

1. 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.
2. Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
3. 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.
4. Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
5. Prepare grill.Place chicken breasts on grill and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill.
6. Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.
7. To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish.

Reviews

[helowy]

This was very tasty, and beautiful too. I used canned corn, so I cut back on the salt added, but otherwise followed the directions pretty exactly. Next time I'll cut back on the red onion as we found it a bit strong. Made for ZWT5.

 

[WiGal]

Delicious, easy, healthy, and love the colors representing the Mexican flag! We love bell peppers so this really went over super well. I subbed cilantro for the parsley, used about 1/4 teaspoon pepper and 2 tablespoons of onion Served it with a rice concoction and Recipe#370341 for a very nice meal. Gracias mama's kitchen para compartir. Made for Chow Hounds during ZWT5.

 

[Jubes]

*Reviewed during ZWT5* wonderful! My husband and daughters adored this chicken dinner. Loved the fresh relish/salad. Reviewed during ZWT Aussie/NZ visit. Used red, green and yellow capsicums. We love red wine vinegar and it was the perfect addition to the relish. We will definitely be having this again. A quick and easy BBQ meal or could easily be pan-cooked chicken. Yum!. Thankyou for a wonderful meal. Served with KristinV's recipe#271626

 

[Peter J]

Mmmm this was really good! I didn't think the marination with peel and olive oil was going to work so well but it imparted a perfect subtle lemon flavor on the chicken and the relish was great. Only changes I made was to use tinned whole corn kernels and I didn't have yellow bell pepper so just used a little extra green and red. I poured the little bit of liquid left at the bottom of the relish over a salad and it doubles as a great dressing.