Post by April B. on Mar 7, 2003 9:53:05 GMT -6
1080 Chinese Food Recipes / Southwest Chicken With Roasted Corn Salsa on: Aug 29th, 2002, 08:52am Started by marlaoh | Post by marlaoh
Southwest Chicken With Roasted Corn Salsa
6 boneless, skinless chicken breast halves
1 bottle (12 ounces) Lawry’s® Herb & Garlic Marinade with Lemon Juice
1/2 cup orange juice
1/2 cup chopped fresh cilantro
1 1/2 teaspoons Lawry’s® Lemon Pepper
1 1/2 teaspoons Lawry’s® Seasoned Salt, divided
1 teaspoon crushed red pepper flakes
3 large ears corn on the cob, shucked
2 tablespoons Bertolli® Olive Oil
1 large tomato(es), diced
1/2 cup diced red onion(s)
1/2 cup diced green bell pepper(s)
1. Pierce chicken with fork and place in large plastic bag. In large bowl, mix together Herb & Garlic Marinade, orange juice, cilantro, Lemon Pepper, 1 teaspoon Seasoned Salt and pepper flakes; reserve 2/3 cup marinade mixture. Pour remaining marinade mixture into bag with chicken; seal bag. Marinate in refrigerator for 30 minutes to 1 hour.
2. Meanwhile, brush corn with oil. Grill over medium heat until evenly browned, about 8 minutes, turning occasionally.
3. When cool, carefully remove kernels from cob using a sharp knife. In medium bowl, combine corn, tomato, onion, green pepper, 1/2 teaspoon Seasoned Salt and 1/3 cup of reserved marinade mixture; set aside.
4. Remove chicken from bag; discarding used marinade. Grill chicken over medium heat until juices run clear when cut and no longer pick inside, about 15 to 20 minutes.
5. Brush with last of reserved marinade mixture during grilling. Do not brush during last 5 minutes of grilling. To serve, top chicken with corn salsa.
Serves: 6
Southwest Chicken With Roasted Corn Salsa
6 boneless, skinless chicken breast halves
1 bottle (12 ounces) Lawry’s® Herb & Garlic Marinade with Lemon Juice
1/2 cup orange juice
1/2 cup chopped fresh cilantro
1 1/2 teaspoons Lawry’s® Lemon Pepper
1 1/2 teaspoons Lawry’s® Seasoned Salt, divided
1 teaspoon crushed red pepper flakes
3 large ears corn on the cob, shucked
2 tablespoons Bertolli® Olive Oil
1 large tomato(es), diced
1/2 cup diced red onion(s)
1/2 cup diced green bell pepper(s)
1. Pierce chicken with fork and place in large plastic bag. In large bowl, mix together Herb & Garlic Marinade, orange juice, cilantro, Lemon Pepper, 1 teaspoon Seasoned Salt and pepper flakes; reserve 2/3 cup marinade mixture. Pour remaining marinade mixture into bag with chicken; seal bag. Marinate in refrigerator for 30 minutes to 1 hour.
2. Meanwhile, brush corn with oil. Grill over medium heat until evenly browned, about 8 minutes, turning occasionally.
3. When cool, carefully remove kernels from cob using a sharp knife. In medium bowl, combine corn, tomato, onion, green pepper, 1/2 teaspoon Seasoned Salt and 1/3 cup of reserved marinade mixture; set aside.
4. Remove chicken from bag; discarding used marinade. Grill chicken over medium heat until juices run clear when cut and no longer pick inside, about 15 to 20 minutes.
5. Brush with last of reserved marinade mixture during grilling. Do not brush during last 5 minutes of grilling. To serve, top chicken with corn salsa.
Serves: 6
