Shelly's Recipe

TEX-MEX CHICKEN WITH CORN SALSA

Category: Poultry I

Salsa
6 Roma tomatoes, cored, seeded and chopped
1 1/2 cups frozen whole kernel corn, thawed
1/4 cup chopped red onion, red bell pepper and chopped fresh cilantro
1 1/2 tbsp lime juice or cider vinegar
2 tsp chopped, seeded jalapeno chilies
1 tbsp dried basil
Salt and pepper, to taste

Chicken
1/2 cup dark beer, room temperature
1 tbsp soy sauce and finely chopped cilantro
2 tsp chopped seeded jalapeno chili and lime juice
1 clove garlic, minced
1 tsp dried rosemary and thyme
4 boneless, skinless chicken breasts
Salt and pepper, to taste

Salsa: Combine ingredients in a bowl; season with salt and pepper. Cover and refrigerate at least 4 hour to blend flavors. Makes 2 1/2 cups.

Chicken: Combine first 8 ingredients. Add chicken; turn to coat well. Cover and refrigerate at least 4 hours, turning occasionally. Preheat grill. Drain chicken and season with salt and pepper.

Grill over medium coals 4 minutes; baste with marinade and turn. Grill 4 minutes and transfer to wooden cutting board. Cut chicken into thin diagonal slices; arrange on individual serving plates. Top with salsa and serve. Serves 4