Entree: United States – Southern United States – Grilled Chicken with Corn and Red Bell Pepper

Serving Size: 4

Approximate Time

Prep 8 min

Cook 20 min

Additional 3 min

Total 28 min

Ingredients

- 4 boneless skinless chicken breasts (about 6 oz / 170 g each)
- 4 ears corn on the cob
- 2 red bell peppers, halved and seeded
- 4 green onions, trimmed

Instructions

1. Preheat a grill to medium-high heat. Place whole ears of corn and halved red bell peppers cut-side down on the grill; cook, turning occasionally, until corn is charred and peppers are softened with blistered skin, about 10–12 minutes for corn and 6–8 minutes for peppers.
2. Place the chicken breasts on the grill and cook until firm and cooked through, about 6–8 minutes per side depending on thickness.
3. Remove corn and peppers from the grill; let peppers rest a few minutes, then slice into strips. Slice or halve the corn cobs for serving if desired.
4. Serve the grilled chicken with corn and red pepper alongside, garnished with sliced green onions.