Grilled Maple Chicken With Corn Relish Recipes

MAPLE-GLAZED CHICKEN BREASTS

Steps:

• Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.
• Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 3 to 5 minutes per side.
• Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.

MAPLE-BRINED GRILLED CHICKEN

Steps:

• Stir the maple syrup, garlic, thyme, 1 tablespoon salt, a generous grind of pepper and 3 cups of water together in a large bowl until the salt is dissolved. Add the chicken, making sure it's completely covered by the brine. Cover and refrigerate for 2 to 3 hours.
• Prepare an outdoor grill or grill pan for high heat.
• Drain the chicken and pat very dry. Lightly oil the grill grates and grill the chicken, flipping occasionally, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Serve with a salad, wedges of cornbread and/or your favorite barbecue sauce on the side.

GRILLED CHICKEN WITH CORN AND SWEET PEPPER RELISH

Steps:

• Using vegetable 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.
• Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
• 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.
• Prepare grill.Place chicken breasts on grill 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 to 5 minutes more.
• To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish.

GRILLED MAPLE-CHILE CHICKEN

Steps:

• Toss onion slices with 2 teaspoons of salt on a shallow dish. Let stand for 15 minutes.
• Add maple syrup and chili paste and stir to combine.
• Add chicken breasts and coat completely. Cover and refrigerate for 30 minutes to an hour.
• Spray your grill with cooking spray and light it.
• Remove chicken from marinade and brush off most of the onion.
• Grill the chicken over a moderately hot fire for about 4 minutes per side, or until lightly charred and cooked through.
• Transfer to a platter and serve hot.

GRILLED MAPLE CHICKEN WITH CORN RELISH

Steps:

• Turn on broiler, if using, and cover broiler pan with aluminum foil.
• Wash and dry chicken, and cut into 1/2-inch-wide strips. Combine orange juice and maple syrup, add tarragon and marinate chicken in mixture while preparing the rest of the meal.
• Over low heat, cook corn in water with cumin for just a few minutes, until corn is tender.
• Trim, seed and mince jalapeno. Finely chop onion. Wash, trim, seed and chop red pepper. Wash and chop cilantro.
• Prepare stove-top grill, if using. Grill or broil chicken strips for a couple of minutes. Baste with marinade, and then turn and grill a minute or two longer, until done.
• To make relish, combine corn with jalapeno, onion, red pepper, cilantro, orange juice concentrate, salt and pepper. Serve the chicken strips with the corn relish and the banana curry. (See recipe below.)