Mexican Street Corn-Grilled Chicken
Recipe by Miranda Barnett, Savory Spice Test Kitchen
Healthy Cooking
Grilling & BBQ
A quick sauce doubles as a wet rub to smother chicken with tangy, citrusy Mexican Street Corn Seasoning and encourage grill marks that'll impress all your dinner guests. Serve topped with pico de gallo, or sliced on top of a summer salad.
Serves
4 servings
Prep Time
5 minutes
Cooking Time
20 minutes
Ingredients
Directions
Step 1
To make the sauce: in a medium bowl, combine ketchup, mayonnaise, Mexican Street Corn Seasoning, honey, and lime juice. Reserve 1/4 cup for brushing chicken. Cover remaining sauce and chill.
Step 2
To prepare the chicken: place chicken breasts on a sturdy surface and cover lightly with plastic wrap. Pound chicken breasts with a meat mallet or rolling pin to flatten to 3/4-inch. Uncover and pat dry with paper towels.
Step 3
To grill the chicken: preheat grill or grill pan for medium-high heat. Brush each side of chicken breasts with reserved portion of sauce. Grill for 5 min. per side until chicken reaches an internal temperature of 165 degrees. Rest for 5 min. before serving with remaining chilled sauce.
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