About Us saturday chef recipe

Grilled Chicken with Roasted Red Pepper & Corn Salsa

Original date aired: January 22nd, 2011

Overview

Serves 8


Ingredients
  • 8 chicken breast, grilled

For the Salsa:

  • 2 medium red peppers, roasted
  • 2 Tbsp sherry vinegar
  • 2 Tbsp olive oil
  • 1 tsp fresh thyme
  • 3 cups corn, frozen
  • 2 Tbsp unsalted butter
  • 2 cloves garlic, minced
  • 2 large red tomatoes, seeded, chopped
  • 1/4 cup green onions, thinly slice
  • 1/4 cup sweet onion (such as Maui or Vidalia) finely chopped
  • 2 Tbsp fresh ginger, peeled, finely chopped
  • 2 Tbsp rice vinegar
  • 1 tsp sugar
  • 1 Tbsp toasted sesame seed oil
  • 6 Tbsp fresh cilantro or mint or basil, chopped (optional)

Directions
  1. Lightly rub the peppers with olive oil.
  2. Place peppers on a grill and roast until the skin starts to blister. 
  3. Once black on all sides, place peppers into a bowl and let cool. 
  4. Once cool, gently rub the skin off and discard along with the stem & seeds. 
  5. Dice the pepper and place into a bowl.
  6. Add the sherry vinegar, olive oil & thyme. 
  7. Allow peppers to marinade while you get the rest of the sauce ready.
  8. Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until light golden brown (about 6 to 8 minutes).
  9. Add garlic and butter and cook for another 1-2 minutes.
  10. Remove from heat and stir tomatoes, green onions, sweet onion and the remaining ingredients.
  11. Season with salt & pepper to taste, then set aside.
  12. Slice chicken breast and place on the platter then top with your salsa.

Enjoy - if you have questions about this recipe or any other recipe on our website, please email: chefjudywood@meezcuisine.com.

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