Grilled Chicken Breasts with Corn Salsa
- Preparing Time: -
- Total Time: -
- Served Person:
- 1/4 cup chopped fresh cilantro
- 1 tablespoon chopped fresh cilantro
- 1/4 cup chopped red onion
- 2 teaspoons fresh lime juice
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon low-sodium soy sauce
- 1/2 cup dark beer
- 4 skinless boneless chicken breast halves
PreparationFor 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. Per serving: calories, 244; fat, 5 g; cholesterol, 96 mg; sodium, 118 mg Nutritional analysis provided by Bon Appétit
PreparationFor 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. Per serving: calories, 244; fat, 5 g; cholesterol, 96 mg; sodium, 118 mg Nutritional analysis provided by Bon Appétit
