Grilled Chipotle Chicken and Corn with Tomato Relish

Name: Grilled Chipotle Chicken and Corn with Tomato Relish
Yield: Makes 4 Servings
Ingredients: Kosher salt and freshly ground black pepper; Fresh lime juice, 3 tablespoons; Ground dried chipotle chile, 1 tablespoon; Boneless, skinless chicken breast halves, 1¼–1½ lb (625–750 g); Olive oil, 4 tablespoons (2 fl oz/60 ml); Fresh corn, 4 ears, husks and silk removed; Green onions, 3 large, halved lengthwise, sliced thinly crosswise; Cherry tomatoes, 1¾ lb (375 g), halved; Ground cumin, 1 tablespoon; Fresh marjoram, 4 teaspoons plus 1½ tablespoons minced

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Here, fresh corn and tender chicken breasts are basted with a smoky and spicy mixture and topped with a quick fresh corn relish. Halving the chicken breasts horizontally helps them cook quickly and stay juicy.

Ingredients

Ground dried chipotle chile, 1 tablespoon
Ground cumin, 1 tablespoon
Olive oil

Dinner
Spicy
Gluten-free

Method

In a small bowl, combine the chipotle chile and cumin. Gradually mix in 3 tablespoons of the olive oil and the lime juice.
Using a large knife, carefully cut each chicken breast in half horizontally. Place the chicken and corn on a rimmed baking sheet. Brush on all