Peruvian Grilled Chicken
Ingredients
CHICKEN:
- Juice of 2 lemons
- 1 tablespoon olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 teaspoon cumin
- 2 teaspoons sweet paprika
- Sea salt and freshly ground pepper to taste
- 6 boneless skinless chicken breasts
CORN SALAD:
- 2 tablespoons olive oil
- 6 ears corn on the cob boiled for 5 minutes
- 1 cup cherry tomatoes halved
- 1 small red onion chopped
- 1/4 cup freshly chopped cilantro
- Sea salt and freshly ground pepper to taste
Instructions
- In a medium bowl, add lemon juice, 1 tablespoon olive oil, vinegar, honey, cumin, paprika, sea salt and freshly ground pepper and chicken to taste. Marinate in the refrigerator for 20 minutes.
- On an indoor or outdoor grill, grill chicken over medium high heat for 4 to 5 minutes per side until the chicken is cooked through.
- Cut corn from cobb and place in a medium bowl, add remaining olive oil, tomatoes, red onion, cilantro and sea salt and freshly ground pepper to taste.
- Serve chicken with corn salad.
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