Grilled Breast of Chicken with Roasted Corn and Bean Salsa

Food Service Search Staff

INGREDIENTS:12 6-oz. boneless skinless chicken breasts
2 oz. olive oil
¼ bunch cilantro
6 Tbsps. Southwestern Spice Rub (recipe below)
2 oz. honey
Juice from 2 limes

Southwestern Spice Rub
4 oz. chili powder
4 oz. salt
12 oz. coarsely ground black pepper
10 oz. ground cumin seed
12 oz. granulated garlic
10 Tbsps. granulated onion
1 bunch fresh cilanto, chopped

Salsa
4 ears fresh corn
½ onion, diced
1 red pepper, diced
1 green pepper, diced
¼ cup brown sugar
8 oz. kidney beans, dry
1 oz. cider vinegar
½ tsp. crushed red pepper
2 Tbsps. cilantro
1 oz. olive oil
1 tsp. kosher salt
12 Kaiser rollsDIRECTIONS:1. Toss the chicken with the olive oil, cilantro, honey and lime juice. Marinate in the refrigerator for several hours.

2. For salsa: Boil the beans until tender. Set aside.

3. Remove corn silk and roast corn while still in husk for approximately 35 minutes in a 350°F degree oven. Allow to cool, remove husk and cut kernels from cob.

4. Sauté onions and peppers, add corn and remaining ingredients, simmer the mixture approximately 2 minutes, stirring occasionally. Chill.

5. Cook to order as follows: Lightly coat chicken breasts with olive oil and then generously coat each with 1 ½ tsps. of spice rub each. Grill the chicken until well browned on both sides and a minimum internal temperature of 165°F has been attained.

6. Serve sandwiches on Kaiser rolls topped with 2 oz. of relish each.SERVINGS:12 sandwichesFrom:Recipe from Bill Chodan, Flik International