Grilled Chicken Breasts with Corn & Grilled Pepper Relish

from Bobby Flay's Bold American Food
by Bobby Flay

Chicken breasts can be bland, but not with this fresh ginger and garlic marinade. The corn and pepper relish adds crunch and fresh vegetable flavor.

GINGER AND GARLIC MARINADE:

1 cup soy sauce, preferably low-sodium
1/2 cup coarsely chopped fresh ginger
1/2 cup coarsely chopped garlic
1/4 cup fresh lime juice
1/4 cup honey
6 skinless and boneless chicken breasts, halved
1 cup Corn and Grilled Pepper Relish

1. Combine all the marinade ingredients in a small saucepan and bring to a boil. Remove from the heat and refrigerate until cool.
2. Add the chicken breasts to the marinade and let marinate, refrigerated and covered, for 8 hours or overnight.
3. Prepare a wood or charcoal fire and let it burn down to embers, or preheat the broiler.
4. Remove the chicken breasts from the marinade and pat dry, discarding the marinade. Grill or broil the chicken for about 4 minutes on each side.
5. Serve immediately, with the relish spooned over.

Balsamic vinegar gives this relish sweetness and great flavor, unlike other relishes that are made tart with lime juice.

1 cup roasted corn kernels
1/2 cup finely diced roasted red bell pepper
1 tablespoon finely diced red onion
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons coarsely chopped cilantro
1/2 jalapeno, minced
1 1/2 tablespoons olive oil
Salt and freshly ground pepper

Combine the corn, pepper, onion, vinegar, cilanrro, jalapeno, and oil in a bowl and season to taste with salt and pepper. May be refrigerated, Covered, for up to 1 day.

Makes about 2 1/2 cups

© 1998 by Bobby Flay