- Boneless, skinless chicken breast halves, 4, about 7 oz (220 g) each
- Grated orange zest and juice, from 1 large orange
- Balsamic vinegar, 2 tablespoons
- Olive oil, 2 tablespoons
- Garlic, 1 clove, minced
- Dried oregano, 1 teaspoon
- Chipotle chile powder or other chile powder, ¼ teaspoon
- Corn, 4 ears, unhusked
1 Marinate the chicken. Prepare a gas or charcoal grill for direct grilling over high heat (see page 97 for details). One at a time, place the chicken breasts between 2 sheets of plastic wrap and lightly pound with a flat meat mallet or a rolling pin to even thickness. In a shallow, nonreactive dish, combine the orange zest and juice, vinegar, oil, garlic, oregano, chile powder, and ¾ teaspoon salt. Add the chicken and turn to coat evenly. Cover and let stand while the grill heats. (The chicken can be refrigerated for up to 4 hours; turn occasionally in the marinade.)
2 Grill the corn and chicken. Lightly oil the grill rack. Place the corn on the grill and cover. Grill for 10 minutes. Add the chicken breasts with any clinging marinade to the grill. Cover and grill, turning the corn and chicken occasionally, until the corn husks are charred and the chicken is nicely browned on the outside and feels firm when pressed, about 10 minutes longer. Transfer the chicken and corn to a platter and serve.
Lime butter is a fine way to embellish corn on the cob. Grate the zest from 1 lime into a bowl and add ½ cup (4 oz/125 g) room-temperature unsalted butter. Mix well, season with salt and freshly ground pepper, and let stand at room temperature for about 30 minutes before serving to blend the flavors.
Recipe from Meals in Minutes Everyday Grilling, copyright 2011, Weldon Owen Inc.