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Ingredients
4 servings
3 earscorn
husks and silk removed
1 pintgrape tomatoes
quartered
1onion
small, chopped
1jalapeño pepper
seeded and finely chopped, wear gloves to prevent irritation
2 tablespoonsfresh lime juice
1 tablespoonfresh cilantro
chopped
¼ teaspoonsalt
2 x 0.75 poundchicken breast halves
bone-in, skinned and cut crosswise in half
1 tablespoonolive oil
2 teaspoonschili powder
Instructions
Step 1
Spray the grill rack with nonstick spray, preheat the grill to medium or prepare a medium fire.
Step 2
To make the salsa, place the corn on the grill rack.
Step 3
Grill, turning every 2 minutes, until tender and well marked, about 6 minutes.
Step 4
Transfer the corn to a cutting board and let cool about 5 minutes.
Step 5
With a sharp knife, cut the kernels from the cobs; transfer the kernels to a large bowl.
Step 6
Add the tomatoes, onion, jalapeño, lime juice, cilantro, and salt; mix well and set aside.
Step 7
Meanwhile, rub the chicken with the oil and sprinkle with the chili powder; place on the grill rack.
Step 8
Grill, turning once, until an instant-read thermometer inserted into a breast registers 170°F, 20–24 minutes.
Step 9
Serve the chicken with the salsa.
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