Categories: Meals

Ingredients

• Chicken:
• 4 garlic cloves
• 2 tbsp. each ground allspice and cayenne pepper
• 1/2 cup diced yellow onion
• 1/4 cup fresh lemon juice
• 1 tsp black pepper
• 3/4 tsp sea salt
• 4 chicken breasts
• Salsa:
• 3 ears corn, husked
• 3 vine tomatoes, diced
• 2 avocados, peeled, pitted and diced
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1/4 tsp sea salt

Directions

1. Marinate chicken: In a small food processor, place 4 garlic cloves, allspice, cayenne, onion, lemon juice, pepper and salt; process until blended into a paste. Spoon mixture into a sealable container, add the chicken breasts and turn to coat. Cover and refrigerate for 4 hours or overnight.

2. Preheat a greased grill to medium-high. Add chicken to grill, discarding any remaining marinade. Grill 15 minutes, turning halfway, until juices run clear and cooked through. Add corn to grill, turning until kernels are slightly charred, 10 minutes. Cut corn kernels off cob and place in a medium bowl.

3. To bowl with corn, add remaining salsa ingredients and toss to combine. Serve chicken with salsa.

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