Grilled Chicken with Corn Salad
SERVES 4
Ingredients
Marinade
1⁄2 cup olive oil
1⁄4 cup sherry vinegar
1 shallot, minced
4 tsp. paprika
1 tsp. kosher salt
1⁄2 tsp. ground black pepper
2 cloves garlic, minced
4 boneless chicken breasts, pounded thin
Grilled Corn Salad
4 ears of corn, shucked
1⁄2 cup red onion, diced
juice of 1 lime
1⁄2 tsp. kosher salt
1⁄2 tsp. ground black pepper
1⁄4 cup chopped cilantro
1⁄2 jalapeño, minced
1⁄2 cup grape tomatoes, quartered
Directions
1. Whisk together the marinade ingredients in a bowl.
2. Place the chicken breasts in the marinade and marinate for 1 hr. in the refrigerator.
3. Place the Grill Plate on the Power Smokeless Grill and preheat the Grill to 350° F/177° C.
4. Remove the chicken from the marinade and place the chicken on the Grill Plate. Cook each side of the chicken until the chicken reaches an internal temperature of 165° F/74° C (about 4–5 mins. per side). Remove and reserve the chicken.
5. Place the corn on the Grill and char each side of the corn. Cut the kernels from the cob and reserve in a second bowl.
6. Whisk together the rest of the grilled corn salad ingredients in a third bowl and toss with the corn kernels to combine.
7. Serve with the finished chicken.