Grilled Chipotle Chicken and Corn with Tomato Relish

Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

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.


  • Ground dried chipotle chile, 1 tablespoon
  • Ground cumin, 1 tablespoon
  • Olive oil, 4 tablespoons (2 fl oz/60 ml)
  • Fresh lime juice, 3 tablespoons
  • Boneless, skinless chicken breast halves, 1¼–1½ lb (625–750 g)
  • Fresh corn, 4 ears, husks and silk removed
  • Kosher salt and freshly ground black pepper
  • Cherry tomatoes, lb (375 g), halved
  • Green onions, 3 large, halved lengthwise, sliced thinly crosswise
  • Fresh marjoram, 4 teaspoons plus tablespoons minced


  1. In a small bowl, combine the chipotle chile and cumin. Gradually mix in 3 tablespoons of the olive oil and the lime juice.
  2. 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 sides with the chipotle mixture, and then sprinkle lightly with salt and black pepper.
  3. In a bowl, combine the tomatoes, green onions, 4 teaspoons of the marjoram, and the remaining 1 tablespoon oil to make a relish. Season to taste with salt and black pepper.
  4. Prepare a grill for direct-heat cooking over high heat. Add the corn to the grill rack, cover, and cook until it starts to brown in spots and is almost tender, turning occasionally, about 10 minutes. Add the chicken to the grill rack, cover, and cook until the chicken is springy to the touch and cooked through, 3–4 minutes per side, depending on the thickness of the chicken. Transfer the chicken and corn to a warmed platter. Spoon the relish over the chicken. Sprinkle the corn with the remaining 1½ tablespoons marjoram and serve right away.