Adapted from a recipe by Chef Robert McGrath of Windows on the Green, Phoenix, Arizona.
Ingredients
Salsa
1 1/4 cups frozen corn kernels, thawed
1/4 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
2 teaspoons chopped seeded jalapeño chili
Chicken
1/2 cup dark beer
1 tablespoon low-sodium soy sauce
1 tablespoon chopped fresh cilantro
2 teaspoons chopped seeded jalapeño chili
2 teaspoons fresh lime juice
4 skinless boneless chicken breast halves
Preparation
For Salsa:
Step 1
Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
For Chicken:
Step 2
Combine first 5 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.
Step 3
Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve.
Nutrition Per Serving
Per serving: calories
244; fat
5 g; cholesterol
96 mg; sodium
118 mg
#### Nutritional analysis provided by Bon Appétit
