Grilled Chicken with Chile Verde and Smokey Corn Tomato Salad

Smokey and sweet and crunchy and juicy-- this is end of summer cooking at its finest.

Print this page


4 chicken breasts
2 anaheim chilies, sliced thinly
1 serano chile, sliced thinly
1 tbsp honey
1 lime, juiced
3 scallions, sliced thinly
1 bunch cilantro, minced
4 ears corn
2 lbs tomatoes, either cherry or slicers


  1. Combine the chilies, honey, and lime juice with a hefty pinch of salt and let sit 10 minutes to macerate
  2. Add the scallion and cilantro with a big glug of olive oil to bring together into a chunky sauce
  3. Heat a grill to medium
  4. Liberally season the chicken with neutral oil, salt, and pepper then grill until cooked through
  5. Simultaneously grill the corn until bright yellow and slightly charred then let cool until cool enough to handle then cut from the cob into a large bowl
  6. Add the tomatoes and dress with olive oil, salt and pepper
  7. Serve the chicken and corn salad with big spoonfuls of the sauce over the top