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Wednesday, June 22, 2011

Caribbean Roasted Chicken with Corn Relish

Carribean Roasted Chicken
1 pound of boneless chicken cut into strips
1 tablespoon olive oil
1 tablespoon jerk spice
½ tablespoons paprika
2 tablespoons fresh cilantro chopped

Sweet Corn Relish
1 tablespoon olive oil
½ diced sweet onion
½ cup diced green bell pepper
2 tablespoons chopped garlic
2 cups fresh or frozen corn kernels
1 ½ cups sliced grape tomato
¼ cup prepared salsa

Heat the oven to 400 degrees. Dry the chicken strips on a paper towel and set aside. Next toss the remaining ingredients together in a bowl then add in the chicken. Place the marinated chicken on a sheet pan and Bake for 15-20 minutes of until the temperature reaches 165 degrees. If you are planning to grill the Jerk spiced chicken the place each strip on a skewer and cook over high heat until 165 degrees.

While the chicken is roasting heat one tablespoon of olive oil in a sauté pan. Next begin to sauté the onion and bell pepper until just tender then add in the garlic. Next add in the corn kernels and continue to cook over high heat while stirring. Finally add in the grape tomatoes and the salsa sauce and bring to a simmer.

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