Ingredients

The following ingredients have 4 Servings
  • 0.25 cup lemon juice
  • 0.5 cup olive oil
  • kosher salt (to taste)
  • freshly ground Black pepper (to taste)
  • 2 cloves garlic cloves (minced)
  • 1 small onion (minced)
  • 0.25 tsp thyme
  • 0.25 tsp Cumin
  • 4 boneless Chicken breasts (halves)
  • 4 ears fresh Corn (husks removed)
  • 2 tomatoes (thickly sliced)
  • 1 Tbsp olive oil

Instruction

  • In a small glass bowl combine the first eight ingredients to create the marinade.
  • Place the chicken and the marinade in a one gallon plastic storage bag. Squeeze bag to coat the chicken. Seal and refrigerate for at least 4 hours or up to 24 hours.
  • Grill chicken over indirect medium heat for about 8 to 10 minutes on each side, or until a meat thermometer inserted into the center of the breast registers 170º F.
  • About 10 minutes before the chicken is ready brush corn and tomatoes with olive oil and season with salt and pepper. Watching carefully, grill for about 5-8 minutes until done. Cooking time will depend on grill temperature.