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Grilled Chicken with Charmoula on Grilled Corn Salsa

Food Network Canada
YIELDS
4 servings

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.

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Ingredients

Charmoula Mayonnaise

½
cup mayonnaise (125 ml)
2
clove garlic, minced
½
tsp ground cumin (2 ml)
1
tsp paprika (preferably smoked paprika) (5 ml)
¼
tsp cayenne (1 ml)
1
Tbsp lemon juice (15 ml)
¼
cup chopped fresh cilantro (50 ml)

Chicken

4
single boneless, skinless chicken breasts (about 1 ½ pound/750 grams total)
1
tsp paprika (preferably smoked paprika) (5 ml)
1
tsp brown sugar (5 ml)
1
tsp grated lemon peel (5 ml)
1
tsp salt (5 ml)
¼
tsp pepper (1 ml)

Grilled Corn Salsa

6
ears corn, husks and silk removed
1
small red onion, thickly sliced
1
Tbsp olive oil (15 ml)
1
tsp salt (5 ml)
¼
tsp pepper (1 ml)
1
bunch arugula, chopped (about 2 cups, 500 ml packed)

Lime Chipotle Dressing

1
clove garlic, minced
2
Tbsp lime juice (25 ml)
1 ½
tsp salt (7 ml)
1
Tbsp pureed chipotles (15 ml)
¼
cup olive oil (50 ml)
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Directions

Step 1

For Charmoula mayo, combine mayonnaise, garlic, cumin, paprika, cayenne, lemon juice and cilantro. Set aside.

Step 2

Remove “filets” from chicken breast and save for chicken fingers or stir fries. Pound remaining chicken breasts so they are an even thickness.

Step 3

In a small bowl, combine paprika, brown sugar, lemon peel, salt and pepper. Rub into chicken on both sides.

Step 4

Brush chicken with olive oil. Grill chicken for about 3 to 4 minutes per side, or until just cooked through. Serve with Charmoula Mayo and Grill Corn Salsa.

Step 5

Brush corn and onion with olive oil and sprinkle with salt and pepper. Barbecue onion and corn for a couple of minutes per side, until browned. Cool. Cut kernels off cobs into a large bowl (you should have about 4 cups/1 litre). Dice onion and add to corn. Add arugula. Add Lime Chipotle Dressing.

Step 6

For dressing, in a small bowl, whisk together, garlic, lime juice, salt and chipotles. Whisk in olive oil. Add to corn mixture and toss.

Step 7

Arrange corn salsa on each plate. Top with Chicken and serve with Charmoula Mayo.

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