Recipes from Pilgrim's Kitchen

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Grilled Chicken with Sweet Corn and Pepper Relish

Grilled Chicken with Sweet Corn and Pepper Relish
Adapted from “Weir Cooking Recipes from the Wine Country” by Joanne Weir, published by Time-Life

Ingredients: 6 chicken breast halves, boneless and skinless 1 lemon 7 TBLS extra virgin olive oil, divided 1 ear fresh corn, kernels removed from cob, about 1 cup kernels 1 red bell pepper, diced 1 green bell pepper, diced 1 yellow bell pepper, diced 1/2 cup diced red onion 2 cloves garlic, diced 3 TBLS parsley, chopped 4 TBLS red wine vinegar 1 tsp salt, divided 1 tsp black pepper, divided Directions: 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. Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside. 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. Add remaining 5 tablespoons olive oil and red wine vinegar. Season with ½ teaspoon salt and ½ teaspoon pepper. Prepare gas or charcoal grill or preheat broiler. Place chicken breasts on grill or under broiler and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill. Continue cooking until golden and cooked throughout, about 4 – 5 minutes more. To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish. Garnish with additional parsley leaves, if desired. Serves 6