Serves: 4
Heat Scale--Medium
Recipe By: Chef Robert McGrath, Windows on the Green, Phoenix, AZ
1/2 cup Dark Beer -- at room temperature
1 tablespoon Soy Sauce
1 tablespoon finely chopped fresh Cilantro
2 teaspoons chopped seeded Jalapneo Chile Pepper
2 teaspoons Lime juice
4 boneless skinless Chicken Breast halves
Salt and Pepper to taste
1 recipe Corn Salsa (recipe follows)
In a medium bowl or sealable plastic bag, combine the first five ingredients. Add chicken; turn to coat well. Cover and refrigerate at least 4 hours, turning occasionally.
Preheat grill. Drain chicken; season with salt and pepper. Grill over medium coals 4 minutes; baste with marinade and turn. Grill 4 minutes and transfer to wooden cutting board. Cut chicken into thin diagonal slices; arrange on individual serving plates. Top with corn salsa and serve.
CORN SALSA (Make ahead):
1 1/2 cups frozen Whole Kernerl Corn -- thawed
1/4 cup chopped Red Onion
1/4 cup chopped Red Bell Pepper
1/4 cup chopped fresh Cilantro
1 1/2 tablespoons Lime juice
2 teaspoons chopped seeded Jalapeno Chiles
Salt and Pepper to taste
Combine all ingredients in a bowl; season with salt and pepper. Cover and refrigerate at least 4 hours to allow flavors to blend. Makes about 2-1/2 cups.