Beer-Brined Chicken with Grilled Peach and Corn Salsa

August 2018 View more

Yield: 4–6 servings

Beer-Brined Chicken
2 tablespoons vegetable oil
½ cup onion, chopped
¼ cup jalapeño, sliced
1 12-ounce Mexican lager
1 teaspoon ground cumin
1 teaspoon chipotle pepper
¼ cup salt
2 limes, halved
1½ cups ice water
4 boneless, skinless chicken breasts

1. In a medium 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 from heat and add juice from the limes and water. Place the chicken in a resealable plastic bag, pour brine over chicken and squeeze out any air from the bag. Refrigerate 30 minutes to 4 hours.

2. Remove chicken from brine 30 minutes before grilling and let air dry at room temperature.

3. Prepare grill for direct cooking over medium- high heat.

4. Grill chicken undisturbed on one side until nicely brown, about 7 minutes. Flip and continue grilling about 5 minutes more, or until there are no traces of pink and a meat thermometer inserted into the thickest section reads at least 165˚F.

Grilled Peach and Corn Salsa
4 ears sweet corn on the cob, husk and silk removed
2 peaches, halved and pitted
1 poblano pepper, halved and seeds removed
¼ cup vegetable oil
½ cup red onion, diced
½ teaspoon ground cumin
salt and black pepper

1. Coat all sides of corn, peaches and poblano pepper lightly with vegetable oil and season with salt and pepper.

2. Grill peaches, cut side down, for 3 to 4 minutes per side. Char the outside of the peppers until the skin is blistered and black. Grill corn 3 to 4 minutes on each side, turning to roast evenly.

3. Once charred, place the pepper into a glass bowl and cover tightly to steam for 5 minutes. With gloved hands, peel the charred skin off the pepper and discard.

4. 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. Place the corn in a large bowl.

5. Slice grilled peaches into bite-sized chunks and add pieces, as well as any juice, to bowl.

6. Slice poblano pepper into bite-sized pieces and add to bowl.

7. Add red onion and cumin and toss to combine.

To serve, slice the chicken breast on the diagonal and place the slices on a serving tray. Top the chicken with salsa and serve.

Recipe courtesy of The Fresh Market, Geneva and Glen Ellyn