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Lemon Basil Chicken with Tomato Basil Salsa and Grilled Corn on the Cob
Lemon Basil Chicken with Tomato Basil Salsa and Grilled Corn on the Cob
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4 boneless, skinless chicken breasts

Marinade:
¼ cup Jersey Fresh basil, chopped
1 TBS Jersey Fresh garlic, peeled and chopped
¼ cup fresh lemon juice
¼ cup olive oil
1.2 tsp salt


Salsa:
2 large Jersey Fresh tomatoes, chopped
¼ cup Jersey Fresh basil, chopped
4 Jersey Fresh scallions, chopped (including the green tops)
1 tsp olive oil
1 tsp fresh lemon juice
½ tsp salt
Grilled Corn on the Cob
4 ears of Jersey Fresh corn on the cob, husked with some of the husks reserved
Clarified butter for serving



To make marinade: mix first set of ingredients with a wire whisk until combined. Marinade chicken in a glass bowl for at least 2 hours in the refrigerator. Cook on hot grill until done, about 5 - 7 minutes per side. To make salsa: mix second set of ingredients together in a plastic container with a lid. Close container and shake to combine. Chill before serving. To prepare corn: using kitchen string, tie reserved husks around ear and cook on hot grill until husks are slightly charred. Serve grilled chicken with chilled salsa spooned on top. Peel back half the husks on the grilled corn for presentation and serve with clarified butter on the side. Contributed by: Margaret Garvin, Mt. Laurel, NJ

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Lemon Basil Chicken with Tomato Basil Salsa and Grilled Corn on the Cob
This is a QR Code
Scan here to get
this recipe on
your phone
4 boneless, skinless chicken breasts

Marinade:
¼ cup Jersey Fresh basil, chopped
1 TBS Jersey Fresh garlic, peeled and chopped
¼ cup fresh lemon juice
¼ cup olive oil
1.2 tsp salt


Salsa:
2 large Jersey Fresh tomatoes, chopped
¼ cup Jersey Fresh basil, chopped
4 Jersey Fresh scallions, chopped (including the green tops)
1 tsp olive oil
1 tsp fresh lemon juice
½ tsp salt
Grilled Corn on the Cob
4 ears of Jersey Fresh corn on the cob, husked with some of the husks reserved
Clarified butter for serving



To make marinade: mix first set of ingredients with a wire whisk until combined. Marinade chicken in a glass bowl for at least 2 hours in the refrigerator. Cook on hot grill until done, about 5 - 7 minutes per side. To make salsa: mix second set of ingredients together in a plastic container with a lid. Close container and shake to combine. Chill before serving. To prepare corn: using kitchen string, tie reserved husks around ear and cook on hot grill until husks are slightly charred. Serve grilled chicken with chilled salsa spooned on top. Peel back half the husks on the grilled corn for presentation and serve with clarified butter on the side. Contributed by: Margaret Garvin, Mt. Laurel, NJ

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