cooking for your boyfriend

Friday, September 3, 2010

Grilled Marinated Chicken with a Tarragon Corn Salad

Serves 2 hungry boyfriends in 45 minutes
Ingredients
  • 4 chicken cutlets
  • 4 ears of corn, husks and silk removed
  • 4 scallions, sliced 1/4 inch thick
  • Safflower Oil

For the Marinade/Dressing:
  • 1 cup olive oil
  • 1/2 cup white wine vinegar
  • 2 tablespoons chopped tarragon leaves
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


Directions
1.  Make the marinade/dressing:  In a measuring cup whisk together olive oil, vinegar, tarragon, garlic, salt and pepper.

2.  Place chicken in a large sealable plastic bag.  Pour in half the marinade/dressing and set aside the other half for the corn salad.  Toss around the chicken making sure each cutlet is soaked in the marinade.  Place in the refrigerator and marinate for 30 minutes (or over night).

3.  Stand ear of corn in a large mixing bowl.  Using a sharp paring knife, slice downwards releasing the kernels.  Discard cob.  Repeat with the rest of the corn.  Add the scallions and the rest of the marinade/dressing.  Toss the salad and season with pepper.  Set aside at room temperature until you're ready to serve your boyfriend.


4.  Heat grill pan (or skillet) over medium-high heat.  Lightly oil grates with safflower oil.  Add chicken and grill 4 minutes per side (if your pan is small grill in batches).  


5.  Serve your boyfriend.  Place 2 pieces of grilled chicken on a dinner plate.  Add corn salad to the opposite side of the plate.  This dish is great for a summer evening.  Dinner is served!  

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1 Comments:

Blogger Ross said...

this looks bomb

September 8, 2010 at 6:16 PM  

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