Grilled Chicken with Sweet Corn and Pepper Relish

This dish smacks of summertime with its slices of grilled chicken topped with a garden fresh, colorful relish of sweet corn and bell peppers. Adapted from “Weir Cooking Recipes from the Wine Country” by Joanne Weir, published by Time-Life.

Recipe Ingredients:

1 lemon
7 tablespoons extra virgin olive oil - divided use
6 chicken breast halves, boneless and skinless
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 tablespoons parsley, chopped
4 tablespoons red wine vinegar
1 teaspoon salt - divided use
1 teaspoon black pepper - divided use

Cooking 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. Add remaining 5 tablespoons olive oil and red wine vinegar. Season with ½ teaspoon salt and 1/2 teaspoon ground black pepper.
4. Prepare gas or charcoal grill or preheat broiler.
5. 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 to 5 minutes more.
6. To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish. Garnish with additional parsley leaves, if desired.

Makes 6 servings.

Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.