Grilled Curry and Kefir Marinated Chicken Fresh Corn Salsa
Calories 259 Protein 28g, Carbohydrates 9g, Fat 11g
The Chicken
- 2 cups plain kefir
- 3 tbs mild curry paste
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 4 boneless skinless chicken breast
The Salsa
- 2 ears boiled or grilled corn
- 1/2 red pepper,diced
- 1 jalapeno pepper seeds & membrantes remonved, and minced
- 1 tbs extra virgin olive oil
- sprinkle salt and pepper
The Chicken
In a large bowl, whisk together the kefir, curry paste, garlic, ginger and salt.
Add chicken breasts and turn to coat. Cover, refrigerate and marinate for at least 2 hours and up to 8 hours.
Preheat the grill to medium-high. Lightly oil the grill. Cook the chicken until it is just cooked through, 4 to 5 minutes per side. Let the chicken rest for a few minutes before slicing.
The Salsa
Cut the kernels off of the corn and place in a medium bowl. Add the diced red bell pepper and minced hot pepper to the bowl. Stir in the extra-virgin olive oil and season with salt and pepper to taste. Gently stir in the chopped cilantro.
Slice the chicken on the diagonal and serve with the corn salsa.