- Juice of 2 lemons
- 1/4 cup extra virgin olive oil
- 1 shallot, minced
- 4 garlic cloves, sliced
- 2 teaspoons crushed red pepper
- 4 boneless skinless chicken breast halves
- Kosher salt
For the relish:
2 teaspoons extra virgin olive oil
3/4 cup sweet corn kernels (from 1 ear of corn)
1 cup cherry tomatoes, halved from pole to pole (or quartered if your tomatoes are on the large side)
1 ripe avocado, pitted, peeled, and diced
8 fresh basil leaves, chopped
Juice of 1/2 lemon
1/4 teaspoon freshly ground black pepper
How to Prepare:
In a small bowl, whisk together the lemon juice, olive oil, shallot, garlic and red pepper flakes.
One at a time, place each chicken breast between two pieces of plastic wrap. Using the bottom of a skillet, pound the chicken to a 1/4-inch in thickness. (Don’t get too crazy, dudes. You don’t want to tear the meat.)
Place the pounded chicken breasts in a large ziplock food storage bag, and add the marinade. Seal the bag, removing as much air as possible, and gently squish the chicken around so each breast gets coated in marinade. Refrigerate for 20-25 minutes.
Meanwhile, get going on the relish. Heat the olive oil in a small skillet over medium heat. When hot, add the corn kernels and cook for about 5 minutes, stirring periodically, or until tender and lightly browned. Transfer the corn to a medium mixing bowl and let cool to room temperature.
Once the corn has cooled, add the cherry tomatoes, avocado, basil, lemon juice and pepper to the bowl and gently mix to combine. Season with salt to taste. Cover and refrigerate while you grill the chicken.
Heat a grill (or grill pan) over medium-high heat. Remove chicken from the marinade, shaking off any excess, and season the breasts on both sides with kosher salt. Place chicken on the hot grill and cook for 3-4 minutes per side or until cooked through.
Serve chicken warm or at room temperature topped with relish.
This recipe serves four.