Grilled Chicken with Charmoula on Grilled Corn Salsa

  • serves 4
Christine Cushing
Christine Cushing

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.

18 Ratings
Directions for: Grilled Chicken with Charmoula on Grilled Corn Salsa

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)

Assembly

Directions

Charmoula Mayonnaise

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

Chicken

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

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

3. 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.

Grilled Corn Salsa

1. 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.

Lime Chipotle Dressing

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

Assembly

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

See more: Poultry, Chicken, Vegetables, Grill, Barbeque, Hot and Spicy, Dinner, Main, BBQ


https://www.foodnetwork.ca/recipe/grilled-chicken-with-charmoula-on-grilled-corn-salsa/6073/

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