Grilled Chicken with Corn and Green Chili Salsa
4-6 chicken thighs
Salt and pepper
Lime wedges for garnish
Corn and Chili Salsa
2 poblano chili peppers – charred, skinned and chopped
3 corn cobs – charred and cut kernels from cob
2 scallions – chopped
1 cup cilantro – chopped
2 T lime juice
1/4 cup olive oil
Prepare the corn and chili salsa first. Preheat barbecue or grill pan on medium high heat. Cook the corn and chilies until charred, about 5 minutes. Put the chilies in a zip lock bag and sweat for 10 minutes. Cut the corn kernels from the cob and place in bowl. Remove skin from the chilies, discard seeds and chop. Add to the corn. Add scallions, cilantro, lime juice and a few drizzles of olive oil. Check seasoning and add salt, pepper and more lime juice if needed.
Brush chicken thighs with olive oil and sprinkle with salt and pepper. Grill chicken until cooked through, about 8-10 minutes. Serve chicken whole or sliced with the corn and chili salsa and lime wedges. Serves 3-4.
Kunde Family Winery Reserve Chardonnay