Ingredients
- 3 Georges Farmers Market Chicken Breasts
- 1 cup mayonnaise
- ½ teaspoon dry chipotle pepper
- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 1 lime zested, juiced
- 1 cup diced tomatoes
- ¼ cup diced onions
- 1 tablespoon freshly chopped cilantro
- 1 tablespoon diced jalapeno
- 4 ears corn
- ¼ cup cotija cheese
Preparation
- Combine the mayonnaise, chipotle pepper, salt, pepper, and lime zest in a mixing bowl. Pour 2/3 cup of the mayonnaise mixture in a ziplocked bag with chicken breasts and coat well. Refrigerate overnight.
- Preheat an outdoor grill on high heat.
- Remove the chicken from the marinade, reduce the heat to low, and cook chicken for 25-30 minutes until cooked throughout.
- Cook the corn on the opposite side of the grill from the chicken for 10 minutes.
- While the chicken is cooking, combine the tomatoes, onions, cilantro, jalapeno, and lime juice in a mixing bowl.
- Serve the corn with a ribboning of remaining mayonnaise mixture. Top the corn and chicken with cotija cheese. Finish the chicken with the pico de gallo.
