GRILLED NAVAJO CHICKEN WITH WARM ARKANSAS CORN SALSA, 8/26/13 - KATV - Breaking News, Weather and Razorback Sports

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

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Capi Peck

Trio's

www.triosrestaurant.com

serves 6

 

For the marinade:
3 cloves garlic, minced
3 T. lime juice
1 t. ancho chili powder
1/4 t. black pepper
1 t. kosher salt
1/2 c. vegetable oil

6 boneless chicken breasts, lightly pounded

For the Salsa:
3 cups fresh corn kernels
2 T. unsalted butter
1 heirloom tomato, small dice
1 half jalapeno pepper, seeds removed
1/2 c. chopped fresh cilantro
1/4 c. rice wine vinegar
1/4 t. black pepper
salt to taste

Whisk the marinade ingredients well.  Pour over the lightly pounded chicken & marinate for at least 2 hours.

To make the salsa, combine all ingredients in a saucepan over medium high heat and stir while bringing to a boil.  When the butter has melted, immediately remove from heat.  Taste and adjust seasonings as necessary.  Set aside.

Grill chicken and spoon warm corn salsa over.

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