Barbecued Chicken Breast
With Grilled Corn and Tomatoes
Makes 4 servings
3 1⁄2 tablespoons lemon juice
1⁄2 cup olive oil
kosher or sea salt, to taste
freshly ground black pepper, to taste
2 cloves of garlic, minced
1 small onion, minced
1⁄4 teaspoon thyme
1⁄4 teaspoon cumin
4 boneless chicken breast halves
4 ears of fresh corn, husks removed
2 tomatoes, thickly sliced
1 tablespoon olive oil
Directions:
1. In a small glass bowl, combine the first eight ingredients to create the marinade.
2. Place the chicken and the marinade in a one-gallon plastic storage bag. Squeeze the bag to coat the chicken. Seal and refrigerate for at least 4 hours or up to 24 hours.
3. Grill chicken over indirect medium heat for about 8 to 10 minutes on each side, or until a meat thermometer inserted into the center of the breast registers 170 degrees F.
4. About 10 minutes before the chicken is ready, brush corn and tomatoes with olive oil and season with salt and pepper. Watch carefully, grill for about 5 to 8 minutes until done. Cooking time will depend on grill temperature.
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