Ingredients Jump to Instructions ↓

  1. 1/2 cup olive oil l teaspoon cracked black pepper

  2. 2 cloves garlic, minced

  3. 2 sprigs rosemary

  4. 3 sprigs thyme

  5. 2 tablespoons Dijon-style prepared mustard

  6. 6 chicken breasts Corn-Tomato Salsa:

  7. 6 Roma tomatoes, cored, seeded, roughly chopped l

  8. 1/4 cups fresh corn kernels, cooked

  9. 2 tablespoons chopped jalapeno chile l small red onion, finely diced

  10. 2 tablespoons cider vinegar l tablespoon diced basil

Instructions Jump to Ingredients ↑

  1. Prepare Chicken: In small saucepan, place olive oil, pepper, garlic, rosemary and thyme. Over low heat, bring to a simmer (do not boil). Remove from heat and cool. Brush mustard over chicken, pour marinade over chicken, cover and marinate in refrigerator overnight.

  2. Prepare Corn-Tomato Salsa: In a medium bowl, place tomatoes, corn, jalapeno, onion, vinegar and basil. Let stand about l hour to blend flavors.

  3. Heat grill to medium. Remove chicken from marinade and shake off any excess. Place on grill, skin side down, about 6 inches from heat. Grill over medium heat about l2 minutes, turning once. To serve, place chicken on plate and top with Corn-Tomato Salsa.


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