Grilled Chicken Breasts with Grilled Corn and Poblano Salsa
Grilled chicken breasts finished with a flavorful and semi-spicy grilled corn and poblano salsa.
Servings: 4 people
Cost: $20
Equipment
Ingredients
Grilled Chicken Breast
- 4 boneless skinless chicken breasts (bone-in works well too, just adjust cooking time)
- 2 tablespoons extra virgin olive oil
- ¼ cup poultry seasoning
Grilled Corn and Poblano Salsa
- 1 ear corn on the cob (Husk on, fibers removed)
- 2 whole poblano peppers
- 2 cloves garlic, finely chopped
- ¼ cup sweet onion, diced
- ¼ cup grape or cherry tomatoes, sliced in half
- 2 tablespoons fresh cilantro, chopped
- ½ teaspoon kosher salt
- 1 tablespoon freshly squeezed lime juice (About ½ a lime)
Instructions
Grilled Corn and Poblano Salsa
- Grill Poblanos: Place poblano peppers over the direct heat. The peppers will cook quickly. Be sure to stay close to the grill and turn the peppers every 3 minutes so you have a dark char to the skin with some blistering. Remove when all sides are blistered. Place them in a plastic baggie and seal it so they can steam, which makes it easier to remove the skin.
- Grill Corn: While the peppers are roasting, grill corn over direct heat. Rotate the corn every 5 minutes so all sides on the husk are charred. Then gently remove the husks to give the corn a little more char and flavor. This will take total of 20 minutes. Now it’s time to make the salsa.
- Prep Salsa: Using a sharp knife, remove the kernels from the corn, and remove the skin from the peppers. Dice up the peppers and then combine all remaining ingredients in a large bowl. Season to taste in small increments. More citrus will add acidity, while small increments of salt can minimize any perceived bitter flavor.
Grilled Chicken Breast
- Prep: Prepare the grill for two-zone (or direct/indirect cooking). Target 500 degrees Fahrenheit over the direct side of the grill.
- Season and Grill: Coat the chicken with olive oil and seasoning. Place the chicken breasts over direct heat. Grill direct for up to 7 minutes or until you see grill marks. Flip the chicken and grill direct on the other side for 7 minutes. When the chicken reaches an internal temperature of 155 - 160 degrees (using a good instant read thermometer) remove from the grill and let rest for 10 minutes.If the chicken is extra thick and not done after 14 minutes keep flipping the chicken over direct heat every 2 minutes until done. Close the lid in between flipping.
- Serve: Slice the grilled chicken breasts and top with the corn and poblano salsa.
Nutrition
Calories: 491kcal | Carbohydrates: 9g | Protein: 74g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 218mg | Sodium: 692mg | Potassium: 1394mg | Fiber: 1g | Sugar: 2g | Vitamin A: 322IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 3mg
