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Tuesday, July 22

Grilled chicken & corn with lime-jalapeño dressing

Lime juice
½ cup +
2 tablespoons
Olive oil, extra virgin
5 tablespoons +
2 tablespoons +
2 tablespoons
Jalapeño with seeds, minced
2 tablespoons
Salt, kosher
1 ¼ tablespoons +
½ teaspoon +
4 ears
Scallions, halved
2 bunches
Chicken breast, skin on, boneless
Rosemary leaves, chopped
1 tablespoon
Tomatoes, sun gold, halved
1 pint
Basil, thinly sliced
¼ cup
Chives, chopped
Lime zest
  1. In a medium bowl, whisk together the lime juice, 5 tablespoon oil, jalapeño, salt, and pepper; set aside.
  2. Preheat grill.
  3. Remove all but the last layer of husk from the corn.
  4. In a bowl, soak the corn in water for 10 minutes; drain, and set aside.
  5. Toss the scallions in 2 tablespoons oil, and season with salt and pepper; set aside.
  6. Coat the chicken in 2 tablespoons oil, rosemary, and season generously.
  7. Grill the scallions, chicken and corn over moderate heat, turning occasionally, until the corn and scallions are lightly charred and the chicken is cooked through, about 5 minutes for the scallions and 15 minutes for the chicken and corn.
  8. Transfer the chicken to a board, let rest 5 minutes, and then slice thinly across the grain.
  9. Chop the scallions into 1-inch pieces.
  10. Remove husks from the corn, and cut the kernels off the cobs.
  11. In a large bowl, toss the scallions and corn kernels with the tomatoes, basil, and half of the dressing; transfer to a platter.
  12. Top with the chicken, and garnish with chives and lime zest.
  13. Serve with remaining dressing.
Recipe from Food&Wine Magazine, August 2014.

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