Chicken with Corn Pico de Gallo

Lorenza Ávila
Lorenza Ávila
An easy and refreshing dish to prepare grilled chicken. The corn pico de gallo can also be used as a side for fish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 1/4 cups corn kernel , can be frozen 1 1/4 cups corn kernel , can be frozen
  • 1/4 cups onion, chopped 1/4 cups onion, chopped
  • 1/4 cups red bell pepper, chopped 1/4 cups red bell pepper, chopped
  • 1/4 cups fresh cilantro, chopped 1/4 cups fresh cilantro, chopped
  • 1 1/2 tablespoons lemon juice 1 1/2 tablespoons lemon juice
  • 2 teaspoons Jalapeño chile, chopped
  • 1/2 cups ale beer
  • 1 tablespoon soy sauce 1 tablespoon soy sauce
  • 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
  • 2 teaspoons Jalapeño chile, chopped 2 teaspoons Jalapeño chile, chopped
  • 2 teaspoons lemon juice 2 teaspoons lemon juice
  • 4 chicken breasts, skinless
  • pepper pepper
  • salt salt
Preparation
3h
0 mins
Low
  • To prepare the pico de gallo: mix in a bowl the corn, onion, red bell pepper, 1/4 cup of cilantro, 2 tablespoons of lime juice, and 2 teaspoons of chopped jalapeños. Season with salt and pepper and set aside.
  • To marinate the chicken: mix the beer, soy sauce, 1 tablespoon of cilantro, 2 teaspoons of chili, and 2 teaspoons of lime juice.
  • Place the chicken in the marinade and let it sit covered in the refrigerator for 4 hours.
  • Preheat the grill to medium-high heat.
  • Remove the chicken from the marinade and season with salt and pepper.
  • Grill until cooked, about 4 minutes per side.
  • Serve with the corn pico de gallo on top.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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