Chicken with Corn Relish

This chicken with corn relish might be the perfect summer dinner. Juicy, spicy chicken is topped with a perfectly sweet and spicy honey-lime corn relish.

5 from 3 votes

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Prep Time: 15

Cook Time: 25

Inactive time: 1

Total Time: 1 40

Servings:

Calories: 464kcal

Equipment

Ingredients

Chicken:

2 pounds boneless, skinless chicken breasts
2 tablespoons extra virgin olive oil (divided)
1 tablespoon chili powder
2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons paprika
½ teaspoon cayenne powder
1 lime (cut into quarters)

Honey-lime corn relish:

4 ears of corn (husk and silk removed)
1 tablespoon neutral oil
1 teaspoon kosher salt (plus more to taste)
1 jalapeño pepper (trimmed and minced)
1 red bell pepper (trimmed, seeded, and minced)
1 red Fresno chili pepper (optional, trimmed and minced; or replace with a jalapenño pepper if desired)
3 tablespoons lime juice (from about 2 limes)
2 tablespoons honey
2 scallions (trimmed and minced)

Instructions

Marinate the chicken:

Place the chicken in a large bowl with 1 tablespoon of extra virgin olive oil. Add 1 tablespoon chili powder, 2 teaspoons kosher salt, 2 teaspoons garlic powder, 2 teaspoons cumin, 2 teaspoons paprika, and ½ teaspoon cayenne powder. Use a spatula or your hands to rub all over the chicken. Transfer to the refrigerator for 30 minutes up to 24 hours.

Start the corn relish:

Turn on the broiler.
Cut the corn from the cob onto a baking sheet. Toss with 1 tablespoon neutral oil and 1 teaspoon kosher salt. Arrange in an even layer. Transfer to the oven under the broiler for 4 to 8 minutes or until the corn chars. Be careful not to burn the corn! Check it occasionally and flip periodically. The cooking time will vary depending on your broiler. Remove from the oven and set aside.
Turn off the broiler and preheat the oven to 400ºF.

Make the honey-lime dressing:

Whisk together the lime juice and honey in a small bowl until smooth. Set aside.

Finish the relish:

Add the minced jalapeño pepper, minced red bell pepper, and minced red Fresno chili pepper to a serving bowl.
Add the charred corn to the bowl of minced peppers. Pour the honey-lime dressing over the corn and toss to combine. Sprinkle the minced scallions on top. Transfer to the refrigerator until needed.

Cook the chicken:

Heat 1 tablespoon extra virgin olive oil in a wide ovenproof skillet over medium-high heat. Once hot, add the chicken in an even layer. Cook without moving for 3 to 5 minutes. Flip and cook for 1 to 2 minutes.
Transfer to the oven for 20 to 25 minutes. Check the internal temperature of the chicken at 20 minutes and continue cooking until the chicken reaches 165°F. The total cook time will depend on the thickness of your chicken breasts. Remove the skillet from the oven and set aside.

To serve:

Transfer the cooked chicken breasts to a serving platter. Arrange the lime quarters around the chicken and spoon the corn relish on top. Serve with more corn relish on the side. Enjoy!

Nutrition

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