GRILLED MAPLE CHICKEN WITH CORN RELISH
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Turn on broiler, if using, and cover broiler pan with aluminum foil.
- Wash and dry chicken, and cut into 1/2-inch-wide strips. Combine orange juice and maple syrup, add tarragon and marinate chicken in mixture while preparing the rest of the meal.
- Over low heat, cook corn in water with cumin for just a few minutes, until corn is tender.
- Trim, seed and mince jalapeno. Finely chop onion. Wash, trim, seed and chop red pepper. Wash and chop cilantro.
- Prepare stove-top grill, if using. Grill or broil chicken strips for a couple of minutes. Baste with marinade, and then turn and grill a minute or two longer, until done.
- To make relish, combine corn with jalapeno, onion, red pepper, cilantro, orange juice concentrate, salt and pepper. Serve the chicken strips with the corn relish and the banana curry. (See recipe below.)
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 59 grams, Fat 13 grams, Fiber 8 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 383 milligrams, Sugar 20 grams, TransFat 0 grams
GRILLED CHICKEN WITH CORN AND SWEET PEPPER RELISH
Sizzling Summer recipe! Fresh and yummy! Plan ahead- Needs to marinate for at least 2 hours! Note: I have tried this with frozen corn rather than fresh and it was equally yummy. Canned corn will not give you as crisp a texture but is very good too. Source: National Chicken Council/U.S. Poultry & Egg Association
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
- Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
- Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine.
- Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Prepare grill.Place chicken breasts on grill and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill.
- Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.
- To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish.
Nutrition Facts : Calories 325.9, Fat 19.4, SaturatedFat 3, Cholesterol 75.5, Sodium 533.2, Carbohydrate 11.4, Fiber 2.2, Sugar 3.6, Protein 26.9
GRILLED CORN RELISH
This colorful relish is a great way to get kids to eat their veggies. It's an instant upgrade for hot dogs! -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Time 25m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- Cut red pepper lengthwise in half; remove seeds. Grill red pepper and corn, covered, over medium heat 10-15 minutes or until tender, turning and basting occasionally with 3 tablespoons vinaigrette., Remove corn from cobs and chop red pepper; transfer to a small bowl. Add green onions, pepper, salt and remaining vinaigrette; toss to combine.
Nutrition Facts : Calories 42 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SWEET PEPPER RELISH
Make and share this Sweet Pepper Relish recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Vegetable
Time 1h
Yield 10 Pints, 10 serving(s)
Number Of Ingredients 6
Steps:
- Cut peppers into strips.
- Quarter the onions.
- Put vegetables through the coarse blade of a food grinder or chop in a food processor.
- Put vegetables into a heavy kettle and pour boiling water over them to cover.
- Let stand 10 minutes; drain.
- Add the vinegar, sugar and pickling salt to the vegetables.
- Mix well.
- Bring to a boil and simmer for 20 minutes.
- Pour into clean jars while hot and seal.
Nutrition Facts : Calories 296, Fat 0.8, SaturatedFat 0.2, Sodium 1411.2, Carbohydrate 69.5, Fiber 7.1, Sugar 55.4, Protein 3.9
SWEET PEPPER AND CORN RELISH
This relish comes together in a snap. Add fresh flavor and eye appeal to grilled meats, fish, and sausages. We particularly like it on salmon, and it's also tasty with tortilla chips or as a topping on hot dogs and fish tacos. So very versatile.
Provided by lutzflcat
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 11.1 g, Fat 2.8 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 8.2 mg, Sugar 3.8 g
BOURBON CHICKEN WITH CORN RELISH
Start with a can of sweet corn and turn out a tasty relish to serve atop grilled chicken breasts-a company-worthy entrée complete in 35 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Heat gas or charcoal grill. In 1-quart saucepan, mix soy sauce, bourbon, 4 tablespoons of the oil, the brown sugar, mustard and pepper sauce. Heat to boiling over medium-high heat. Cook 7 to 9 minutes or until glaze is reduced to 1/2 cup. Remove from heat; keep warm.
- In small bowl, mix corn, pimientos, onions and remaining 1 tablespoon oil. In another 1-quart saucepan, mix granulated sugar, 1/4 teaspoon of the salt, the celery seed and vinegar. Heat to boiling; reduce heat. Simmer 2 minutes until sugar is dissolved. Pour over corn mixture. Refrigerate until serving time.
- Sprinkle chicken with remaining 1 teaspoon salt and the pepper. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Brush with glaze. Drain corn relish; serve with chicken atop field greens, if desired.
Nutrition Facts : Calories 380, Carbohydrate 30 g, Cholesterol 75 mg, Fat 3, Fiber 1 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving (1 Chicken Breast and 1/4 Cup Relish), Sodium 1430 mg, Sugar 20 g, TransFat 0 g
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