Grilled Chicken with Charmoula on Grilled Corn Salsa

Recipe summary

Recipe Courtesy Bonnie Stern, “Bonnie Stern’s Essentials of Home Cooking.” Serve the chicken as a sandwich if you like. Use foccacia buns or kaiser rolls and top with grilled pepper and onions.

Preparation time:
Cooking time:
Yield: 4

Ingredients

Charmoula Mayonnaise

• 1/2 cup mayonnaise (125 ml)
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin (2 ml)
• 1 teaspoon paprika (preferably smoked paprika) (5 ml)
• 1/4 teaspoon cayenne (1 ml)
• 1 tablespoon lemon juice (15 ml)
• 1/4 cup chopped fresh cilantro (50 ml)

Chicken

• 4 single boneless, skinless chicken breasts (about 1 ½ pound/750 grams total)
• 1 teaspoon paprika (preferably smoked paprika) (5 ml)
• 1 teaspoon brown sugar (5 ml)
• 1 teaspoon grated lemon peel (5 ml)
• 1 teaspoon salt (5 ml)
• 1/4 teaspoon pepper (1 ml)

Grilled Corn Salsa

• 6 ears corn, husks and silk removed
• 1 small red onion, thickly sliced
• 1 tablespoon olive oil (15 ml)
• 1 teaspoon salt (5 ml)
• 1/4 teaspoon pepper (1 ml)
• 1 bunch arugula, chopped (about 2 cups, 500 ml packed)

Lime Chipotle Dressing

• 1 clove garlic, minced
• 2 tablespoons lime juice (25 ml)
• 1 1/2 teaspoons salt (7 ml)
• 1 tablespoon pureed chipotles (15 ml)
• 1/4 cup olive oil (50 ml)

Assembly