LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
Chipotle Grilled Chicken Breasts with Corn and Black Bean Salsa
CHIPOTLE GRILLED CHICKEN BREASTS WITH CORN/BLACK BEAN SALSA
SALSA:
2 large ripe tomatoes, diced
2 ears of corn, husked
Olive oil
1 (15.5-oz.) can black beans, rinsed and drained
4 green onions, sliced
1-2 fresh jalapeno, seeded and minced
1/3 c. chopped fresh cilantro or parsley, extra for garnish
2 T. fresh lime juice
1 T. grated lime zest
Kosher salt, black pepper
- Put tomatoes in strainer and let drain.
- Heat grill.
- Brush corn with olive oil and grill, turning occasionally, until kernels are charred and crisp tender, 8-10 minutes. Let cool and cut kernels from cob.
- Place corn in bowl and toss in tomatoes, beans, green onions, jalapeno, cilantro, zest, juice, salt and pepper.
- Garnish with extra cilantro or parsley.
CHICKEN:
1 (7-oz.) can chipotles in adobo sauce
1 Vidalia onion, coarsely chopped
½ c. chopped fresh cilantro or parsley
½ c. fresh lime juice (about 4 limes)
Kosher salt, black pepper
2 c. mayo or more as needed
6 boneless, skinless chicken breast halves
1 lime, cut into wedges, garnish - Put half of the chipotles/adobo sauce in blender (save rest for another time.)
- Add the onion, cilantro, jalapeno, lime juice, salt and pepper. Puree.
- Transfer to a large bowl and whisk in mayo. Whisk in more mayo if the mixture is too spicy. Reserve ½ c. of sauce for serving.
- Add chicken to remaining mixture and toss to coat, cover and refrigerate 2-4 hours.
- Remove chicken from marinade, leaving a light coating on the chicken.
- Grill the chicken without moving it until grill marks are formed, 4-6 minutes.
- Flip and grill until internal temp of 160 is reached.
- Transfer to cutting board and let rest 2-3 minutes.
- Thinly slice the chicken and serve with the salsa and reserved mayo sauce and lime wedges.