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Grilled Chicken Breasts with Corn Salsa

Grilled Chicken Breasts with Corn Salsa

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For the chicken:


teaspoon cumin powder


teaspoon cayenne pepper


teaspoon cinnamon powder

For the corn salsa:


cup cooked corn, cooked and loose kernels


cup red bell pepper, chopped


yellow bell pepper, chopped (optional)


cup black beans, cooked


tablespoons coarsely chopped parsley

Juice of 1 lemon, or to taste

Salt and pepper, to taste

Hide Images

  • 1

    For the chicken: Place chicken breasts in a glass container. Season with salt, olive oil, lemon juice, cumin, cayenne pepper, cinnamon and oregano. Cover and refrigerate. You can do this at least an hour ahead of time or you can leave it marinating from the night before, turn once in a while so the chicken marinates evenly.

  • 2

    Once you’re ready to cook them, preheat the grill, remove excess marinade from chicken and cook the breasts. Cook for a few minutes until golden, turn over and finish the cooking process. Move them to a plate and let them rest for a few minutes.

  • 3

    For the corn salsa: Combine all ingredients and season to taste. Add a little more olive oil or lemon juice, if you desire. You can also add a little bit of heat.

Expert Tips

  • If you don’t want to include so many ingredients in the salsa, use only the corn, onion and bell peppers. Season well and the result will be delicious.
  • You can marinate the chicken in a simple vinaigrette. Add a few herbs and done!

No nutrition information available for this recipe

More About This Recipe

  • Outdoor grilling season is finally here. This means we have many options for eating delicious foods while using seasonal and fresh ingredients.Red meats, poultry and fish can benefit very much from a marinade. You can easily and quickly prepare a marinade, either the night before or early in the morning, to give the meat more flavor.In addition to a tasty corn salsa, you can serve bread or tortillas. A green salad and freshly made rice are the perfect sides for these breasts. Try them today!

Grilled Chicken Breasts with Corn Salsa - Recipes

At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.

In light of concerns over Coronavirus (COVID-19), we’d like to share the following:

COVID-19 is Not Considered a Food-Borne Pathogen

Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.

Perdue Farms Takes Food Safety Protocols Seriously

We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.

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Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.

Grilled Chicken w/ Pesto Corn Salsa

It's Thursday! How is your week going?? We have had a crazy one around here. filled with friends and fun and very little time for cooking. the perfect week for an easy dinner like this Grilled Chicken with Pesto Corn Salsa!

I used to have a lot more weeks like this one. especially in summer, back when our kids were younger and there was no such thing as summer school. Summer used to be a free for all! And I used to love it!

It's interesting how things change over time. how much we are NOT those people anymore. and how spending time with old friends reminded me of the way I used to be. This week has been about something other than schedules and responsibilities and strict bedtimes. It has been about more than cooking and cleaning and responding to emails. It has been about friends, and fun, and flexibility. about enjoying the craziness that is summer!

To be honest, I could probably use a lot more weeks like the one I've been having. Weeks where simplicity rules. where the most time we spend in the kitchen is enough to make simple dinners like this. What I love about this meal is that it's light, healthy, jam packed with flavor, and incredibly easy to put together. You can use either fresh or canned corn and jarred pesto to make it extra simple. so you have more time to actually enjoy summer. In all its craziness.

Recipe Summary

  • 2 tablespoons Dijon mustard
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon dried tarragon
  • 1 teaspoon honey
  • 1 tablespoon lemon juice
  • 4 skinless, boneless chicken breast halves

Preheat grill for medium heat and lightly oil grate.

Whisk mustard, garlic, tarragon, honey, and lemon juice in a small bowl. Pat chicken breasts dry with a paper towel coat one side of each breast with mustard sauce.

Place chicken, coated side down, on grill cover with remaining sauce and close grill lid. Turn chicken over after 10 minutes. Cook chicken breasts until no longer pink in the center and juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Grilled Chicken with Fresh Corn Salsa

Every family has those favorite recipes that they find themselves cooking over and over again. In our household, we have about 20 of these recipes, ranging from eggplant Parmesan to baked salmon. But the newest addition to this list of regulars is a recipe for grilled chicken with fresh salsa that we found last summer in a free booklet from the local grocery store. The original recipe can be found here, but we’ve made a few adaptations to make this recipe all our own.

I love this dish for the fresh flavors and sweetness of the corn in the salsa

The salsa used to top our grilled chicken in this recipe is very versatile. We usually have leftovers, which we quickly dispose of via a bag of fresh tortilla chips. This whole recipe also works excellently with grilled salmon. Fresh summer produce from a local farmers market or stand will really make this recipe stand out among your repertoire of summer grilling dinners. Best of all, it’s easy and comes together in no time!

Use any number of chicken breasts you would like for this recipe. I recommend between 2 to 4, or else you will have to cut or add to the salsa recipe. First, prep the chicken by cutting away any excess fat. Place chicken breasts in a large container or zip top bag then add the thyme, olive oil, and lemon juice (I use about ¼ of the lemon for this). Sprinkle with salt and pepper. Be sure to evenly coat each chicken breast with the marinade by mixing them well around the container. Seal the container and place in the fridge for at least 2 hours. Feel free to marinate longer if you would like!

These chicken breasts were huge!

When you’re ready for dinner, take the chicken out to set for about 10 minutes before grilling. My dad does the grilling in our family, and he’s become adept at making aluminum foil boats for chicken breasts to cook on while grilling. I recommend this extra step as it prevents sticking and extra cleanup, as after you’re done you can simply toss the aluminum! The chicken should grill for about 10 minutes on each side to ensure it’s fully cooked.

The aluminum foil boats my dad makes are perfect for easy cleanup!

Once the chicken is on the grill, prep the corn by lightly covering each ear in butter, then wrapping tightly in aluminum foil. The corn should grill for about 10 minutes, rotating about every 2 minutes to ensure even cooking.

Corn is wrapped and ready for the grill

While the corn and chicken are on the grill, prep the salsa by dicing the tomatoes and avocado. Chop about ½ the bunch of cilantro and add to the salsa. Also add the remaining lemon juice and the olive oil.

When the corn is removed from the grill (about the same time as the chicken), unwrap the ears and use a knife to slice off the kernels.

Use a cob holder to control the corn as you slice off the kernels

Add the warm corn to the salsa and stir well to combine.

I love this salsa, it’s perfect for Instagram!

Spoon the salsa over top of the chicken and enjoy!

If you would like to save the leftover salsa, be sure to store it in a sealed Tupperware container. In addition, place a sheet of plastic wrap directly overtop the surface of the salsa, and then close the lid on the container. Because avocados are prone to browning quickly, it is best to keep them away from as much air as possible! Enjoy the next day with leftover chicken or as a happy hour snack with chips!

Grilled chicken in the summer is easy and quick! We love grilling and often make Grilled Chicken Bruschetta, Korean Grilled Chicken and Grilled Bourbon Chicken, just to name a few!

Hey guys, I’m Sarah Thomas-Drawbaugh. I’m a recipe developer and creator of Healthyish Foods®, a food blog focused on mostly healthy recipes with an occasional dose of “ish”. Click here to sign up for my free weekly recipe round up, where you’ll get more recipes like this one.

I love Healthyish® meals like this one because they come together quickly, and cleanup is a breeze. Plus, if you have any extra salsa, you can enjoy it over grilled fish or with a side of veggie chips.

Loaded with flavor, this zesty lime chicken paillard is easy to make, delicious and perfect any night of the week. The meat is fork tender and the salsa adds that extra punch of flavor we all love. And if you do not have a grill, do not worry. You can also use a grill pan on the stove top.

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Grilled chicken is one of our favorite things to eat during the summer. It’s got a great, lightly charred flavor and pairs perfectly with all our favorite seasonings. From sweet-and-smoky BBQ to bold jerk chicken (and everything in between), these are our favorite ways to spice it up.

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Tender, succulent grilled chicken thighs subtly spiced with smoky southwest seasonings and brushed with sticky, chili kissed honey then topped with a fresh, tangy, sweet n&rsquo savory and mildly spicy corn and poblano salsa.

The secret to the deliciousness of this chicken?

The buttermilk brine. It&rsquos not just for frying chicken!

It makes GRILLED chicken SUUUUPER juicy and moist.

⬆️ Sorry for using that word. 🙊 I know there are some people who have a strong aversion to the word &lsquomoist&rsquo.

And the salsa is a KAPOW to the taste buds!

But, best of all, this chicken could NOT be easier to whip together.

The chicken and the salsa only take roughly 15 minutes of hands on prep time. However, it does require a bit of planning, because the chicken needs to brine for about 4 hours.

BUT, it&rsquos four hours of HANDS OFF TIME.

Meaning, set the chicken in the fridge, pour yourself a cold one, kick back and RELAX.

Then, pull the chicken out of the fridge, fire up the grill and BASK in the gloriousness that is buttermilk NOT FRIED chicken.

Wiess Cooks!

  • 4 4-6 oz. boneless chicken breasts
  • 2 teaspoons olive oil
  • salt and pepper to taste

Heat a large frying pan on medium heat for 30 seconds, then drizzle about a tablespoon of olive oil into the pan and allow to heat through. Place chicken breasts in pan and swirl around to make sure oil has touched all four chicken breasts. Salt and pepper the chicken breasts to your desired flavor. Cook chicken breasts without flipping or stirring for 7 or 8 minutes until brown and golden on the bottom side. Drizzle the tops of the chicken breasts with the second teaspoon of oil. Flip and cook another 7-8 minutes or until chicken breast is cooked thoroughly. Slice into the thickest part of one of the chicken breasts to check for done-ness. You should not see any pink color at all.

Serve with a cold salad or chunky salsa and warm side dishes like corn on the cob, Spanish rice, or mashed potatoes.


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