Dude is guest blogging today with Kids in the Kitchen!
He woke up one morning (the first week of summer vacation) asking if he could be chef of the day. He wanted to grill some chicken (or rather marinate the chicken while Hubs did the grilling).
His cookbooks didn’t have any recipes that appealed to him, so we decided to hone his google skills and find something online! He looked at some of the ingredients in the refrigerator and went from there!
I was surprised when he decided on the corn relish, but pretty glad he went for it. It was delicious and a hit with the whole family!
I chose to make CHICKEN with CORN RELISH and LIME because I found the recipe for it and I thought it would taste awesome and it did!
Garlic-Lime Chicken with Corn Relish
Adapted from the Pioneer Woman
3 lb boneless skinless chicken breasts
¼ cup lime juice (about 5 limes, freshly squeezed)
1 tbsp soy sauce
2 tbsp cilantro infused olive oil (or olive oil + ¼ cup chopped cilantro)
4 cloves garlic, crushed
1 tsp black pepper
2 ears corn
¼ cup red bell pepper, diced
1 small jalapeño, diced (ribs & seeds removed)
Pinch of dried cilantro
Juice from 1 lime (about 2 tbsp)
Salt, to taste
Place the chicken and all marinade ingredients in a large zipper bag and refrigerate for 6 hours or overnight. Note: chicken may also be frozen and will marinate as it thaws.
Preheat the grill and cook over indirect heat until the chicken is cooked though completely.
While the chicken cooks, boil the corn for 5 minutes. Remove the corn from the water and cut the kernels off the corn. Place the corn kernels and remaining corn relish ingredients into a bowl and stir to mix.
Serve the chicken topped with corn relish with a side of Crispy Potatoes.