You are here: Home » Recipes » Grilled Chicken with Corn-Tomato Salsa Grilled Chicken with Corn-Tomato Salsa Yield 6 servings PrintEmail Ingredients Chicken6 chicken breast halves1/2 cup olive oil1 teaspoon cracked black pepper2 cloves garlic, minced2 sprigs rosemary sprigs3 sprigs thyme sprigs2 tablespoons Dijon mustardCorn-Tomato Salsa6 Roma tomatoes which have been cored and seeded1/4 cup cooked fresh corn kernels2 tablespoons chopped jalapeno chile1 small diced red onion2 tablespoons cider vinegar1 tablespoon diced basil Instructions 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. 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.