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Grilled Chicken w/ Fresh Corn Salsa




Source of Recipe


foodfit.com






List of Ingredients



• For the marinated grilled chicken:
  
• 2 cups low-fat or non-fat plain yogurt
  
• juice and zest of 2 limes
  
• 4 cloves garlic
  
• 4 tablespoons honey
  
• 1/2 cup minced red onion
  
• 1/4 cup chopped cilantro leaves
  
• 8 boneless, skinless chicken breasts, about 4 to 6 ounces each
  
• For the corn salsa:
  
• 4 teaspoons olive oil
  
• 2 cups fresh corn kernels, cut from the cob (about 4 ears)
  
• 1/2 teaspoon sugar
  
• salt to taste
  
• freshly ground black pepper
  
• 2 1/2 tablespoons balsamic vinegar
  
• 4 chopped, fresh plum tomatoes
  
• 1/2 cup chopped red onion
  
• 1/2 cup chopped cilantro leaves
  
• 2 jalape�o chili peppers, or to taste, seeded and finely chopped
  






Instructions



1. For the marinated grilled chicken: Mix all the ingredients except the chicken in a large bowl.
   
2. Add the chicken to the mixture and coat evenly.
   
3. Cover the bowl and refrigerate for at least 4 hours or overnight.
   
4. Preheat the grill.
   
5. Remove the chicken from the marinade and discard the marinade. (This protects against cross-contamination.) Sprinkle the chicken with the salt and pepper.
   
6. Place the chicken on the hot grill and cook until the juices run clear, 6 to 8 minutes per side.
   
7. For the corn salsa: Heat the oil in a skillet over medium heat. Add the corn and cook for 2 minutes. Add the sugar, season with salt and pepper and cook for another minute. Add the vinegar and cook for 1 more minute.
   
   
8. Transfer the corn into a small bowl and cool slightly. Stir in the tomatoes, onion, cilantro and jalape�o pepper. Adjust the salt and pepper to suit your taste. (This can be made in advance and stored in the refrigerator for up to 2 days.)
   
   
9. Spoon the salsa on each piece of grilled chicken.
   
   






Final Comments


Number of Servings: 8