Grilled Chicken Breasts with Corn Salsa (raw salsa)

I love love love this salsa! Michael was lucky that there was some left over for his chicken! I really dislike cilantro and I still loved this salsa.

I made this for dinner a few weeks ago, (before Passover 🙂 ) I do not have a grill so I broiled the marinated chicken. The Salsa is so Delicious and totally Raw so it was a perfect dinner for me. Michael really enjoyed the chicken and salsa combo!

Here is a picture of the Salsa!! Mmmmmmmm!


Recipe from  Bon Appétit 1995


  • 1 1/4 cups frozen corn kernels, thawed
  • 1/4 cup chopped red onion
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 2 teaspoons chopped seeded jalapeño chili


  • 1/2 cup dark beer
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons chopped seeded jalapeño chili
  • 2 teaspoons fresh lime juice
  • 4 skinless boneless chicken breast halves


For Salsa:
Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

For Chicken:
Combine first 5 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.

Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve.

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