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Orange Chipotle Chicken with Corn

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Ingredients

  • 4 skinless, boneless, chicken breast halves.
  • grated orange zest and juice, from 1 large orange
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp EVOO
  • 2 garlic cloves crushed
  • 1 tsp dried oregano
  • 1/4 tsp chile powder
  • Salt
  • 4 ears of corn unhusked

Details

Preparation

Step 1

Marinate the chicken.
Prepare a grill or grill pan over high heat. Place each chicken breast half between 2 sheets of plastic wrap and lightly pound with a meat mallet to an even thickness. In a shallow dish combine the orange zest, juice, vinegar, oil, garlic, oregano, chile powder, and salt. Add the chicken and turn to coat evenly. Cover and let stand while the grill heats. The chicken can be refrigerated for up to 4 hours, turn occasionally in the marinade.

Grill the corn and chicken.
Lightly oil the grill. Place the corn on the grill, cover, and cook for 10 minutes. Add the chicken breasts with any clinging marinade, cover, and cook turning the chicken and corn occasionally, until the corn husks are charred and the chicken is nicely browned on the outside and feels firm when pressed, about 10 minutes longer. Transfer the chicken and corn to a platter and serve.

Corn can be served with lime butter. Finely grate the zest of 1 lime and 1/2 cup room temperature butter. Mix well and season with salt and pepper. Let stand for 30 minutes to let the flavors combine

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