Wednesday, May 14, 2008
Mesquite Chicken with Roasted Corn Salsa
The week before I made Cook's Illustrated's Black Bean Quesadillas, which were delicious and combined black beans with a roasted corn mixture. The flavors were complex and tasted so good that I wanted to try and replicate it as a salsa to accompany the chicken. Because our meal had to be relatively quick I relied upon Lawry's Mesquite Marinade for the chicken. I left that to sit as I prepared the salsa and the Cumin Spiced fries with Chipotle ketchup! Dinner was ready in 30 minutes and tasted so delicious!
Mesquite Chicken and Roasted Corn Salsa
1 pound skinless, boneless chicken breasts
Lawry's Mesquite Marinade
1/2 C frozen corn
1 tomato minced
1/2 red onion, minced
1/2 red bell pepper minced
1 T olive oil
salt and pepper
2 T minced cilantro
1. Place chicken in a large ziplock bag and pour half the bottle of marinade over. Marinate for 20 minutes, then place on a preheated grill and cook for 10 minutes, turning once.
2. While chicken is marinating, set a medium skillet on the stove and add frozen corn. Allow corn to sizzle and pop until it begins to char. Remove corn from skillet.
3. Pour olive oil in skillet and add onion and red pepper. Saute until softened and charred. Add corn back into skillet, season with salt and pepper, and mix in chopped tomato and cilantro. Stir for one minute, allowing flavors to incorporate and then remove from heat and plate alongside of the cooked chicken.
Cumin Spiced Fries with Chipotle Ketchup
3 Large baking potatoes, peeled and cut into slices
2 T olive oil
salt and pepper
1/2 T cumin
1/2 t ancho chile powder
1. Preheat oven to 400 degrees.
2. Place potatoes and following ingredients into a large ziplock bag. Shake to thoroughly coat. Place on large cookie sheet and bake for 25 minutes.
1/2 C ketchup
1 T minced chipotle pepper in adobo sauce
1. Mix together and serve with fries.