Grilled Chicken with Corn and Tomatoes
Ingredients
- Ingredients
- 4 Chicken breasts (skinless, each about 160 grams)
- 2 garlic cloves (finely chopped)
- 1 tsp freshly grated ginger
- 2 Tbsps lemon juice
- 2 Tbsps sherry
- olive oil
- Sea salt
- peppers (freshly ground)
- 4 Corn
- 4 Tomatoes
Preparation steps
Rinse and pat dry the chicken breasts and place in a shallow container or dish. Peel and mince the garlic and mix with the ginger, lemon juice, sherry and 4 tablespoons olive oil. Season with pepper and pour marinade over the chicken breasts. Cover and allow to marinate for at least 4 hours in refrigerator, turning occasionally.
Meanwhile, shuck the corn and boil in salted water for about 15 minutes. Rinse and halve the tomatoes.
Remove the chicken breasts from the marinade and season with salt and pepper. Place the chicken breasts on a preheated grill and cook, turning occasionally, 8-10 minutes. Brush the corn and tomatoes with a little olive oil, season with salt and pepper and cook on the grill for 6-8 minutes. Serve chicken with the vegetables.
