Grilled Chicken with Corn and Sweet Pepper Relish
Fire up your grill for this vibrant and flavor-packed Grilled Chicken with Corn and Sweet Pepper Relish, a dish that's as colorful as it is delicious! Juicy, perfectly seasoned chicken breasts are grilled to perfection and topped with a zesty vegetable relish featuring charred corn, sweet bell peppers, and a hint of lime. Complemented by the subtle sweetness of honey and the bold warmth of cumin, this relish brings a fresh and tangy balance to the smoky, paprika-spiced chicken. Ready in just 40 minutes, this easy, wholesome recipe is perfect for a summer barbecue or a quick weeknight dinner. Serve it with your favorite sides or let the relish shine as a vibrant topping—this is grilled chicken redefined! Search keywords: grilled chicken recipe, corn and sweet pepper relish, summer barbecue ideas, weeknight grilling recipes, fresh and healthy dinners.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1.5 cups fresh corn kernels (about 2 ears of corn)
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 0.5 medium red onion, finely chopped
- 2 tablespoons cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon honey
- 0.5 teaspoon cumin
Instructions
Preheat your grill to medium-high heat.
Rub the chicken breasts with 2 tablespoons of olive oil, garlic powder, paprika, 1 teaspoon of salt, and black pepper, ensuring they're evenly coated.
Place the chicken breasts on the preheated grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and rest for 5 minutes.
While the chicken is grilling, prepare the corn and sweet pepper relish.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
Add the corn kernels to the skillet and cook for 3-4 minutes, stirring often, until slightly charred and tender. Remove from the heat and transfer to a bowl.
Add the diced red and yellow bell peppers, chopped red onion, cilantro, lime juice, honey, cumin, and the remaining 0.5 teaspoon of salt to the bowl with the corn. Mix well to combine.
Taste the relish and adjust seasoning if needed.
Serve the grilled chicken breasts topped with the corn and sweet pepper relish. Enjoy!
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4118 mg | 179% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 33.8 g | ||
| Protein | 229.9 g | 460% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3379 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
