John Myers
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Chicken Fillets Grilled with Corn
The perfect chicken fillets grilled with corn recipe with a picture and simple step-by-step instructions.
- 1 piece Red chilli pepper
- 2 tbsp Chopped basil
- 2 tbsp Chopped parsley
- 0,5 bunch Freshly chopped chives
- 2 piece Garlic cloves chopped
- 2 tbsp Lemon juice
- 125 ml Olive oil
- 4 piece Chicken breast fillets
- 4 piece Corn on the cob precooked
- 40 g Butter at room temperature
- 1 pinch Salt
- 1 pinch Pepper from the grinder
preparation
- Halve the chilli pepper, remove the core and cut into pieces. Mix the chilli, basil, parsley, chives, knofi, lemon juice and oil into a marinade and marinate the fillets in the fridge for 2 hours. Brush the corn on the cob with butter, salt and wrap in aluminum foil.
Grill the corn and meat
- Fry the corn on the cob on the grill for 12 minutes, after 2 minutes add the meat and regularly drizzle with the marinade. Finally, salt and pepper the meat. Wrap the corn on the cob out of the aluminum and serve with the meat. With a light white wine. (Now all that’s missing is the barbecue weather.)
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