Grilled Chicken with Corn-Tomato Salsa

  • Yield: 6 servings


6 chicken breast halves
1/2cup olive oil
1teaspoon cracked black pepper
2cloves garlic, minced
2sprigs rosemary sprigs
3sprigs thyme sprigs
2tablespoons Dijon mustard
Corn-Tomato Salsa
6 Roma tomatoes which have been cored and seeded
1/4cup cooked fresh corn kernels
2tablespoons chopped jalapeno chile
1small diced red onion
2tablespoons cider vinegar
1tablespoon diced basil


  1. In small saucepan, place olive oil, pepper, garlic, rosemary and thyme. Over low heat, bring to a very warm stage (do not boil). Remove from heat and cool. Brush mustard over chicken, pour marinade over chicken, cover and marinate in refrigerator overnight. Remove chicken from marinade and shake off any excess. Place on prepared grill, skin side down, about 6 inches from heat. Grill over medium heat about l2 minutes, turning once. (Note: chicken can be broiled if grill is not available.) To serve, place chicken on plate and top with Corn-Tomato Salsa.
  2. Corn-Tomato Salsa:In food processor, coarsely chop 6 Roma tomatoes which have been cored and seeded. Stir in l 1/4 cups cooked fresh corn kernels, 2 tablespoons chopped jalapeno chile, l finely diced small red onion, 2 tablespoons cider vinegar and l tablespoon diced basil. Let stand about l hour to blend flavors.