Grilled Chicken with Sweet Corn and Pepper Relish

Show/Hide Grilled Chicken with Sweet Corn and Pepper Relish
Serves 4 | Prep/Cook Time: 1 Hr 25 Min
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1 1/2 pkg. PERDUE® HARVESTLAND® Frozen Boneless Skinless Chicken Breasts, Individually Wrapped (3 lbs.)
1 lemon
7 tablespoons extra virgin olive oil, divided
1 ear ear fresh corn, kernels removed from cob, about 1 cup kernels
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup red onion, diced
2 cloves garlic, diced
3 tablespoons parsley, chopped
4 tablespoons red wine vinegar
1 teaspoon salt, divided
1 teaspoon black pepper, divided
Step 1: 
Using a lemon peeler, peel lemon. In large, shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
Step 2: 
Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
Step 3: 
Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine. Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Step 4: 
Prepare gas or charcoal grill or preheat broiler.
Step 5: 
Pleace chicken breasts on grill or under broiler and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill. Continue cooking until golden and cooked  throughout, about 4-5 minutes more.
Step 6: 
To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top relish. Garnish with additional parsley leaves, if desired.