Grilled Chicken with Sweet Corn and Pepper Relish

National Chicken Council
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 25 mins


6 chicken breast halves, boneless and skinless
1 lemon
7tablespoons extra virgin olive oil, divided
1 ear fresh corn, kernels removed from cob, about 1 cup kernels
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2cup diced red onion
2cloves garlic, diced
3tablespoons parsley, chopped
4tablespoons red wine vinegar
1teaspoon salt, divided
1teaspoon black pepper, divided


  1. Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
  2. Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
  3. Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine. Add remaining 5 tablespoons olive oil and red wine vinegar. Season with ½ teaspoon salt and ½ teaspoon pepper.
  4. Prepare gas or charcoal grill or preheat broiler.
  5. Place chicken breasts on grill or under broiler and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill. Continue cooking until golden and cooked throughout, about 4 – 5 minutes more.
  6. To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish. Garnish with additional parsley leaves, if desired.

Adapted from Weir Cooking Recipes from the Wine Country by Joanne Weir, Time Life.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 210
  • Fat 6g
  • Saturated Fat 1g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 75mg
  • Sodium 530mg
  • Potassium 700mg
  • Carbohydrate 12g
  • Fiber 2g
  • Sugars 3g
  • Protein 27g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 180%
  • Calcium 2%
  • Iron 6%