Grilled Chicken and Peppers with Skillet Corn

Longer days + warm weather = grilling in this household. And so, with Chris' help, I made this super simple meal that paid off with big flavors. Don't skip the basil, it really is the perfect touch.


Grilled Chicken and Peppers with Skillet Corn
serves 2

for the peppers:

1 red bell pepper
reserved chicken marinade (see below)
sea salt
freshly ground pepper
sweet basil leaves (for garnish)


Prepare a charcoal grill. When the coals are grey and nice and hot, grill the pepper until black and blistered on all sides. Place hot pepper in a Ziploc bag and let stand for 10 minutes. Remove from bag and rub or peel skin off. Slice into strips and toss with the reserved marinade, sprinkle with salt and pepper, and set aside.



for the chicken:

.75 lb. chicken breast tenders
2 Tbsp balsamic vinegar
3 Tbsp white wine
2 Tbsp chicken stock
juice of 1 small lemon
sea salt
freshly ground pepper


Mix all ingredients other than chicken. Reserve 2 Tbsp of marinade for the peppers, then add the chicken to it, turning each piece to coat. Marinate for 20 minutes. Grill over medium-high heat for about 3 minutes per side.

for the skillet corn:

3 ears corn
1 shallot, thinly sliced
1 Tbsp salted butter

Melt the butter in a skillet over medium heat. Add the shallot and cook until soft and starting to brown, about 3 minutes. Add corn and saute for another 3-4 minutes, until the corn is bright and still crisp. Add salt and pepper if desired, but we found the corn so sweet and perfect on it's own, I didn't add a thing.


To put it all together, I recommend placing the chicken on a bed of corn, topping with the red pepper slices, and garnishing with the reserved pepper marinade and a few basil leaves. We ate this warm, but I think it would make a great lunch cold or at room temperature.