Southwest Citrus Chicken With Roasted Corn Salsa
CITRUS MARINADE
1 bottle herb and garlic marinade with lemon juice
½ cup orange juice
½ cup chopped fresh cilantro
1 ½ teaspoons lemon pepper 1 teaspoon seasoned salt
1 teaspoon crushed red pepper
6 boneless, skinless chicken breasts
Nonstick cooking spray
SALSA
3 ears yellow corn on the cob, cleaned
2 tablespoons olive oil
2-3 medium tomatoes, diced (about 1 ½ cups)
½ cup diced red onion
½ cup diced green bell pepper
½ teaspoon seasoned salt
Instructions: Heat grill. In large bowl, combine first 6 marinade ingredients.
Blend well. Set aside 2/3 cup marinade.
Add chicken to marinade mixture; cover and refrigerate 30 minutes to 1 hour.
Meanwhile, brush corn with oil. Place on grill and roast for about 8 minutes,
turning occasionally to brown evenly. When cool enough to handle, remove kernels
with sharp knife.
In medium bowl, combine corn, 1/3 cup marinade mixture and remaining salsa
ingredients. Set aside. Remove chicken from bowl and discard used marinade.
Spray chicken on both sides with nonstick cooking spray. Grill over medium-low
heat 15-20 minutes or until chicken is no longer pink
Baste with remaining 1/3 cup marinade while grilling. Top with corn salsa just
before serving.