- 2 tbsp vegetable oil
- ½ c onion, chopped
- ¼ c jalapeño, sliced
- 1 (12 oz) bottle Mexican Lager
- 1 tsp ground cumin
- 1 tsp chipotle powder
- ¼ c kosher salt
- 2 limes, halved
- 1 ½ c ice water
- 4 (approx. 2 lb) boneless skinless chicken breast
Grilled Peach and Corn Salsa:
- 4 sweet corn on the cob, husk and silk removed
- 2 peaches, halved and pitted
- 1 poblano pepper
- Kosher salt and freshly ground pepper
- ¼ c vegetable oil
- ½ c red onion, diced
- ½ tsp ground cumin
In a medium sized pot, heat oil over medium high heat. Add onion and jalapeño and cook until onion is soft and translucent. Reduce heat to low and add beer, cumin, chipotle powder and salt. Simmer brine until salt has dissolved. Remove pot from heat and squeeze in lime juice and stir in ice water. Place the chicken in a resealable plastic bag and place bag into a plastic container or large mixing bowl to contain any potential leaking. Pour brine over chicken and squeeze out any additional air from the bag. Place in refrigerator for a minimum of 30 minutes and up to 4 hours.
Remove chicken from brine 30 minutes before grilling and let air dry at room temperature.
Coat all sides of corn, peaches and poblano pepper lightly with vegetable oil and season with salt and pepper.
Prepare an outdoor grill for direct cooking over medium high heat. Place all on grill and cook according to the schedule below -
Chicken: Grill undisturbed on one side until nicely brown, about 7 minutes. Flip and continue cooking about 5 minutes more or until no traces of pink and a meat thermometer reads 165˚F. Corn: 3-4 minutes on each side, turning to roast on all sides. Peaches: cut side down for 3-4 minutes per side Poblano: Char the outside until the skin is blistered and black. Once charred, place the pepper into a glass bowl and cover tightly with cling wrap and let steam for 5 minutes. After 5 minutes, remove the pepper and with gloved hands peel the charred skin off the pepper and discard.
To assemble, cut the corn off the ear by holding each cob vertically, at a slight angle, and running the knife down along the cob core to remove the kernels. Continue for each and place the cut kernels into a large bowl.
Slice peaches into bite sized pieces. Add pieces as well as any juice into bowl.
Slice pepper into bite sized pieces and add to bowl.
Add red onion and cumin and toss to combine. To serve, slice chicken breast on the diagonal and place on serving tray. Top with grilled peach corn salsa.
Note: Salsa is delicious with tortilla chips or served over any grilled meat or fish.
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