1 1/2 cups
chopped tomatoes, divided
chopped fresh chives
chopped fresh cilantro, or parsley
chopped fresh oregano
1 1/2 tablespoons
red-wine vinegar, or to taste
freshly ground pepper, or to taste
hot sauce, or to taste
chopped green or red bell pepper, (or a combination)
corn kernels, fresh (see Tip) or frozen (thawed), cooked if desired
boneless, skinless chicken breasts, (8-9 ounces each), trimmed
2 1/2 tablespoons
extra-virgin olive oil, divided
2 1/2 teaspoons
- To prepare salsa: Place 1 cup tomatoes in a food processor with chives, cilantro (or parsley), oregano, vinegar, salt, pepper and hot sauce. Process until the mixture is coarsely pureed. Add bell pepper and pulse 4 or 5 times to incorporate. Transfer to a nonreactive bowl (see Tip); stir in corn and the remaining 1/2 cup tomatoes. Taste and add more vinegar, salt, pepper and/or hot sauce, if desired.
- To prepare chicken: Cut each chicken breast in half on the diagonal to make 4 roughly equal portions. Combine 1/4 cup of the salsa, 2 tablespoons liquid drained from the salsa, 1 1/2 tablespoons oil, chili powder and garlic in a nonreactive medium shallow bowl or sealable gallon-size plastic bag. Add the chicken pieces and stir or shake until well coated. Cover and marinate in the refrigerator for at least 2 hours or up to 1 day. Cover and refrigerate the remaining salsa.
- Preheat grill to medium-high or position a rack in the upper third of the oven and preheat the broiler.
- Thoroughly shake off the marinade from the chicken pieces and pat dry with paper towels. Brush on both sides with the remaining 1 tablespoon oil. (Discard the marinade.) If broiling, place on a well-oiled broiler pan or wire rack set on a large baking sheet. Grill or broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 14 minutes. Serve the chicken with the reserved salsa.
Tips: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels. A nonreactive bowl, pan or baking dish—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to