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June 09, 2007

Yogurt Marinated Grilled Chicken with Fresh Corn Salsa Recipe

This recipe serves: 4
Preparation time: 30 minutes
Cooking time: 20 minutes

Ingredients
For the marinated grilled chicken:
1 cup low-fat or non-fat plain yogurt
zest and juice of 1 lime
2 cloves garlic
2 tablespoons honey
1/4 cup minced red onion
2 tablespoons chopped cilantro leaves
4 boneless, skinless chicken breasts, about 4 to 6 ounces each

For the corn salsa:
2 teaspoons olive oil
1 cup fresh corn kernels, cut from the cob (about 2 ears)
1/4 teaspoon sugar
salt to taste
freshly ground black pepper
4 teaspoons balsamic vinegar
2 chopped, fresh plum tomatoes
1/4 cup finely chopped red onion
1/4 cup chopped cilantro leaves
1 jalapeño pepper, or to taste, seeded and finely chopped

Cooking Instructions
For the marinated grilled chicken:
1. 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.

For the corn salsa:
1. 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.
2. Transfer the corn into a small bowl and cool slightly.
Stir in the tomatoes, onion, cilantro, and jalapeño pepper.
Adjust the salt and pepper to suit your taste.
3. Spoon the salsa over each piece of grilled chicken.

Soul Food Recipes - http://Chitterlings.com/cookbook.html

Garlic Fried Chicken And Cat Head Biscuits http://Chitterlings.com/chb/

Posted by Willie Crawford at June 9, 2007 11:48 PM

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