Recipes

INGREDIENTS

• 1 cup extra-virgin olive oil, divided
• 3 Tbsp. lime juice
• Zest of 1 lime
• 1 tsp. salt, divided
• ¾ tsp. black pepper, divided
• 2 boneless, skinless chicken breasts
• 5 ears corn, shucked
• 1 small red onion, diced
• 2 Tbsp. apple cider vinegar
• ¼ cup cilantro, chopped
• 2 Tbsp. Margaritaville Calypso Rub
• Lime wedges, for serving
• Margaritaville Habanero Lime Hot Sauce (optional)

DIRECTIONS

Marinate Chicken:

1. Combine ¾ cup olive oil, 2 Tbsp. lime juice, lime zest, ½ tsp. salt and ¼ tsp. pepper in a mixing bowl to make marinade. Whisk to combine.
2. Add marinade and chicken breasts to a 1-gallon freezer bag. Seal bag and refrigerate for at least 6 hours to overnight.

Prepare Corn Salad:

1. In a large pot of boiling, salted water, cook corn for 3 minutes.
2. Drain and transfer to ice water to stop cooking.
3. When corn is cool, cut kernels off the cob.
4. In a large bowl, toss corn kernels with red onion, remaining tablespoon of lime juice, 3 tablespoons of olive oil, ½ teaspoon of salt and ½ teaspoon of pepper.

Assemble:

1. Preheat grill to medium high.
2. Spread Calypso Rub on plate, pat chicken breasts dry then press each side of chicken breast into rub to season.
3. Rub grill grates will paper towel dipped in vegetable oil or spray with non-flammable cooking spray.
4. Grill chicken breasts, covered, 2-3 minutes per side, turning only once, until internal temperature reaches 165° on an instant-read thermometer.
5. Serve over corn salad with lime wedges.
6. Sprinkle with Margaritaville Habanero Lime Hot Sauce, if desired.