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GRILLED NAVAJO CHICKEN WITH WARM ARKANSAS CORN SALSA, 8/26/13

Capi Peck

Trio's

www.triosrestaurant.com

serves 6

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For the marinade:3 cloves garlic, minced3 T. lime juice1 t. ancho chili powder1/4 t. black pepper1 t. kosher salt1/2 c. vegetable oil6 boneless chicken breasts, lightly poundedFor the Salsa:3 cups fresh corn kernels2 T. unsalted butter1 heirloom tomato, small dice1 half jalapeno pepper, seeds removed1/2 c. chopped fresh cilantro1/4 c. rice wine vinegar1/4 t. black peppersalt to tasteWhisk the marinade ingredients well.{} Pour over the lightly poundedchicken & marinate for at least 2 hours.To make the salsa, combine all ingredients in a saucepan over medium high heatand stir while bringing to a boil.{} When the butter has melted,immediately remove from heat.{} Taste and adjust seasonings asnecessary.{} Set aside.

Grill chicken and spoonwarm corn salsa over.

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