Chipotle Chicken with Jalapeno-Bacon Corn Relish     

This is a FANTASTIC recipe for summer… and it’s even more fantastic to make for entertaining.  I think that’s true because it has all user-friendly ingredients.  I mean… you’d be hard pressed to find someone who doesn’t like chicken, corn and bacon.  Plus, for the spice adverse…if you didn’t tell anyone that this recipe has jalapeno in it they would never know – it’s not very spicy at all; but there’s no shortage of flavor and deliciousness.  I made this for Ray this week and he went bananas over it.  So needless to say it will be added into regular rotation this summer and if you’re ever a house guest of ours you may just be eating it this summer.  However I recommend trying it at home… it’s too easy and delicious not to.

Chipotle Chicken with Jalapeno-Bacon Corn Relish     

For the Chicken:

2 chicken breasts bone-in with skin on

3 table spoons chipotle powder

Salt & pepper

Olive Oil

For the relish:

4 strips bacon

1 onion chopped

1 jalapeno seeded & chopped (for more heat leave some of the seeds)

1 cup mascarpone cheese

2 tablespoons heavy cream if needed

2 ears of corn

2 cups cherry tomatoes (mixed heirloom cherry are really nice in this recipe)

1 handful basil leaves

Chicken:

Season both sides and under skin with salt, pepper and chipotle... grill on medium-high heat grill for approximately 20-30 minutes.

Relish:

Season corn with salt, pepper and olive oil… grill until cooked and kernels are slightly charred.   Cook bacon in pan until golden and remove from pan…reserve bacon grease.   Cook onion and jalapeno in bacon grease until onions are translucent and nicely browned.   Add mascarpone cheese and cook until melted.   Once chicken is cooked add tomatoes (quartered), bacon and basil.  Cook for a few more minutes until tomatoes are hot but not mushy.  Serve with chicken and enjoy!  J

Happy Eating!

-SG