On the Grill
Margarita Chicken with Charred Corn
2 tablespoons chopped fresh cilantro stems + 2 tablespoons chopped fresh cilantro leaves
2 tablespoons lime juice
2 tablespoons Triple Sec or Cointreau
2 garlic cloves, coarsely chopped
½ jalapeño pepper, seeded and coarsely chopped
1 teaspoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
4 (5-ounce) skinless boneless chicken breasts
4 teaspoons reduced-fat mayonnaise
2 teaspoons chili powder
4 ears of corn, silk removed
1 Combine cilantro stems, lime juice, Triple Sec, garlic, jalapeño, oil, salt, and black pepper in food processor or blender and puree. Transfer to large zip-close plastic bag and add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 20 minutes or up to 2 hours.
2 Meanwhile, stir together chopped cilantro leaves, mayonnaise, and chili powder in small bowl.
3 Spray grill rack with nonstick spray and preheat grill to medium-high or prepare medium-high fire.
4 Remove chicken from marinade; discard marinade. Spray corn with nonstick spray. Place chicken and corn on grill rack and grill, turning occasionally, until chicken is cooked through and corn is tender and lightly charred, about 10 minutes. Transfer chicken to platter. Brush chili mayonnaise over corn and place on platter.
PER SERVING (1 chicken breast and 1 ear of corn): 284 Cal, 7 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 78 mg Chol, 429 mg Sod, 23 g Carb, 6 g Sugar, 3 g Fib, 32 g Prot, 24 mg Calc.
FYI Fresh cilantro stems are just as flavorful as cilantro leaves. The whole stems can be placed in a zip-close freezer plastic bag and frozen for up to several months. Remove as much as you need, then chop for use in marinades, soups, and stews.