Easy grilled chicken breasts topped with a bright grilled corn and poblano salsa is an incredibly flavorful meal! This recipe is super easy to make and is one of our favorite ways to make grilled chicken, especially in the summertime when corn season is in full swing.
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Grilled Chicken Breast Ingredients
The full portions are in the recipe card.
- Chicken Breast – Use one chicken breast per portion. This recipe uses 4 breasts, or 3 pounds of boneless skinless chicken breast. You can use bone-in if you wish and just adjust the grilling time.
- Olive Oil – We use extra virgin olive oil as a binder for the seasoning to stick to.
- Seasoning – We use our chicken seasoning, which is a mix of herbs, kosher salt, and spice (no sugar).
- Salsa – See below for the full salsa details with a mix of peppers, corn, tomatoes, and onion.
Grilled Corn and Poblano Salsa
We use a modified version of our grilled corn and poblano salad recipe. It’s a delicious combination of the rich grilled peppers combined with the sweet flavor of grilled corn. We grill the corn and poblanos first and then make the salsa.
Then we grill the chicken breast.
Making The Grilled Corn and Poblano Salsa
- Grill Poblanos: Place poblano and jalapeño peppers over the direct heat. The peppers will cook quickly. Be sure to stay close to the grill and turn the peppers every 3 minutes so you have a dark char to the skin with some blistering. Remove when all sides are blistered. Place the poblano peppers in a plastic baggie and seal it so they can steam, which makes it easier to remove the skin.
- Grill Corn: While the peppers are roasting, grill corn over direct heat. Rotate the corn every 5 minutes so all sides on the husk are charred. Then gently remove the husks to give the corn a little more char and flavor. This will take total of 20 minutes. Now it’s time to make the salsa.
- Prep Salsa: Using a sharp knife, remove the kernels from the corn, and remove the skin from the peppers. Dice up the peppers and then combine all remaining ingredients in a large bowl. Season to taste in small increments. More citrus will add acidity, while small increments of salt can minimize any perceived bitter flavor.
Advanced Preparation
If you want to make this grilled chicken recipe easier, then make the salsa the day prior and store in the refrigerator.
Then you can grill the chicken breast, slice, and serve with the salsa.
Grilled Chicken Breast
- Season and Grill: Coat the chicken with olive oil and seasoning. Place the chicken breast over direct heat. Grill direct for up to 7 minutes or until you see grill marks. Flip the chicken and grill direct on the other side for 7 minutes.
- Serve: When the chicken reaches an internal temperature of 155 – 160 degrees (using a good instant read thermometer) remove from the grill and let rest for 10 minutes. Then slice and top with the salsa. If the chicken is extra thick and not done after 14 minutes keep flipping the chicken over direct heat every 2 minutes until done. Close the lid in between flipping.
Side Ideas
- Grilled Corn and Poblano Salad: embellish the salsa by making it a full salad
- Grilled Potato Wedges
- Grilled Romaine with Tomatoes and Basil
- Black Bean Salad
- Cucumber Salad with Dill Dressing
About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
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Grilled Chicken Breasts with Grilled Corn and Poblano Salsa
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Equipment
Ingredients
Grilled Chicken Breast
- 4 boneless skinless chicken breasts (bone-in works well too, just adjust cooking time)
- 2 tablespoons extra virgin olive oil
- ¼ cup poultry seasoning
Grilled Corn and Poblano Salsa
- 1 ear corn on the cob (Husk on, fibers removed)
- 2 whole poblano peppers
- 2 cloves garlic, finely chopped
- ¼ cup sweet onion, diced
- ¼ cup grape or cherry tomatoes, sliced in half
- 2 tablespoons fresh cilantro, chopped
- ½ teaspoon kosher salt
- 1 tablespoon freshly squeezed lime juice (About ½ a lime)
Instructions
Grilled Corn and Poblano Salsa
-
Grill Poblanos: Place poblano peppers over the direct heat. The peppers will cook quickly. Be sure to stay close to the grill and turn the peppers every 3 minutes so you have a dark char to the skin with some blistering. Remove when all sides are blistered. Place them in a plastic baggie and seal it so they can steam, which makes it easier to remove the skin.
-
Grill Corn: While the peppers are roasting, grill corn over direct heat. Rotate the corn every 5 minutes so all sides on the husk are charred. Then gently remove the husks to give the corn a little more char and flavor. This will take total of 20 minutes. Now it’s time to make the salsa.
-
Prep Salsa: Using a sharp knife, remove the kernels from the corn, and remove the skin from the peppers. Dice up the peppers and then combine all remaining ingredients in a large bowl. Season to taste in small increments. More citrus will add acidity, while small increments of salt can minimize any perceived bitter flavor.
Grilled Chicken Breast
-
Prep: Prepare the grill for two-zone (or direct/indirect cooking). Target 500 degrees Fahrenheit over the direct side of the grill.
-
Season and Grill: Coat the chicken with olive oil and seasoning. Place the chicken breasts over direct heat. Grill direct for up to 7 minutes or until you see grill marks. Flip the chicken and grill direct on the other side for 7 minutes. When the chicken reaches an internal temperature of 155 – 160 degrees (using a good instant read thermometer) remove from the grill and let rest for 10 minutes.
If the chicken is extra thick and not done after 14 minutes keep flipping the chicken over direct heat every 2 minutes until done. Close the lid in between flipping.
-
Serve: Slice the grilled chicken breasts and top with the corn and poblano salsa.
Nutrition
The post Grilled Chicken Breast with Grilled Corn and Poblano Salsa appeared first on Vindulge.
