Grilled Chicken with Corn Salad

Description

Power Smokeless Grill

Cooker Device: 
Power Smokeless Grill

Summary

Yield
Servings
Prep time
Cooking time
Total time

Ingredients

1⁄2 cup
olive oil
1⁄4 cup
sherry vinegar
1
shallot, minced
4 teaspoons
papikra
1 teaspoon
Kosher Salt
1⁄2 teaspoon
ground black pepper
2
cloves garlic, minced
4
boneless chicken breasts, pounded thin
4
ears of corn, shucked
1⁄2 cup
Red Onion, Diced
1
Lime juice
1⁄2 teaspoon
Kosher Salt
1⁄2 teaspoon
ground black pepper
1⁄4 cup
Chopped Cilantro
1⁄2
jalapeño, minced
1⁄2 cup
grape tomatoes, quartered

Instructions

  • Place the Grill Plate on the Power Smokeless Grill and preheat the Grill to 350° F.
  • Whisk together the marinade ingredients in a bowl.
  • Place the chicken breasts in the marinade and marinate for 1 hr. in the refrigerator.
  • Remove the chicken from the marinade and place the chicken on the Grill Plate. Cook each side of the chicken until the chicken reaches an internal temperature of 165° F (about 4–5 mins. per side). Remove and reserve the chicken.
  • Place the corn on the Grill and char each side of the corn. Cut the kernels from the cob and reserve in a second bowl.
  • Whisk together the rest of the grilled corn salad ingredients in a third bowl and toss with the corn kernels to combine.
  • Serve with the finished chicken.