Orange-Chipotle Chicken with Corn
Lime butter is a fine way to embellish corn on the cob. Grate the zest from 1 lime into a bowl and add 1/2 cup 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.
- 4 boneless, skinless chicken breast halves, each about 7 oz.
- Grated zest and juice of 1 large orange
- 2 Tbs. balsamic vinegar
- 2 Tbs. olive oil
- 1 garlic clove, minced
- 1 tsp. dried oregano
- 1/4 tsp. chipotle chili powder or other chili powder
- 3/4 tsp. salt
- 4 ears of corn, unhusked
Marinate the chicken
Prepare a hot fire in a grill.
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 an even thickness.
In a shallow, nonreactive dish, combine the orange zest, orange juice, vinegar, olive oil, garlic, oregano, chili powder and salt. Add the chicken and turn to coat evenly. Cover and let stand while the grill heats. (The chicken can be refrigerated at this point for up to 4 hours; turn occasionally in the marinade.)
Grill the corn and chicken
Lightly oil the grill rack. Place the corn on the grill and cover the grill. Cook for 10 minutes. Place the chicken with any clinging marinade on the grill. Cover the grill and cook, 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 more.
Transfer the chicken and corn to a platter and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).