| Level: | Intermediate |
| Total: | 4 hr 5 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons soy sauce
- 3 tablespoons balsamic vinegar
- 2 tablespoons light brown sugar
- 4 cloves garlic, crushed, plus 3 whole cloves garlic
- Juice from 3 lemons
- 4 boneless chicken breasts
- Kosher salt and freshly ground black pepper
- Oil, for oiling grill grates
- 2 tablespoons unsalted butter
- 2 Fresno chiles, seeded and cut into 1/4-inch strips
- 2 poblano chiles, seeded and small diced
- 1 small Maui or other sweet onion, minced
- 1/2 cup sherry wine
- 4 ears fresh sweet corn, shucked and kernels cut off cobs
- 1 medium yellow squash, sliced into 3/4-inch half-moons
- 1 medium zucchini, sliced into 3/4-inch half-moons
- 1 cup heavy cream
- 1/2 cup plus 2 tablespoons grated Parmesan
- 1/2 cup chicken stock, plus more for thinning sauce if needed
- 1/4 cup fresh cilantro leaves
- 1/2 cup corn nuts, crushed in a plastic bag until sandy
Instructions
- Whisk together the soy sauce, balsamic, sugar, crushed garlic and juice of 2 lemons in a bowl until the sugar is dissolved. Add the chicken and marinade to a resealable plastic bag and marinate in the fridge for 3 hours.
- Take the chicken out of the marinade and dry off. Sprinkle with salt and pepper.
- Preheat a grill to high heat. Place a large cast-iron skillet on one side of the grill. Place a smoker box or foil pan with wood chips on the grill.
- Once the smoker has begun to produce smoke, liberally oil the grill grates and place the chicken on the grates. (We are just looking for a quick hard sear on both sides to get that char flavor. The goal is to finish cooking in the creamy, smoky corn.)
- Add the butter to the skillet along with the Fresnos, poblanos, onions and remaining 3 whole cloves garlic. Saute until the onions are translucent and chiles are tender, about 10 minutes. Deglaze with the sherry and add the fresh corn, squash, zucchini, cream, 1/2 cup Parmesan and half of the stock. Season to taste.
- Add the chicken to the skillet and lower the grill to medium. Close the lid and smoke the skillet over medium heat, playing with the position of the skillet to ensure you get the liquid to simmer ever so slightly, until the chicken hits 160 to 165 degrees F, 10 to 15 minutes. Take the skillet off the grill and pour in a little chicken stock if the sauce is very thick. Add the remaining lemon juice on top and garnish with the cilantro, remaining 2 tablespoons Parmesan and crushed corn nuts.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1111 |
| Total Fat | 57 g |
| Saturated Fat | 24 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 9 g |
| Sugar | 25 g |
| Protein | 81 g |
| Cholesterol | 298 mg |
| Sodium | 2161 mg |
Reviews
Made exactly the way written, love, love, love this meal!!!
This is amazing!! My husband loves it and it’s on our rotation!!!
This is out of this world good!
I left the zucchini and squash out. I also didn’t have sherry wine, so I subbed apple cider vinegar + water.
I left the zucchini and squash out. I also didn’t have sherry wine, so I subbed apple cider vinegar + water.
This was DELICIOUS!! I made it a bit differently, not on the grill as it was raining, so I did add some liquid smoke to the chicken marinade as well as a few dashes in the corn. my daughter is a vegetarian, so I made the Chicken seperately. I added a Poblano Pepper that I had on hand and served this with Cilantro Lime Rice. My picky vegetarian loved it as we all did. Will make this again for sure!
This recipe was great! Lots of flavor and packs a lot of veggies! The chicken is good, but you honestly don’t even need it! This would be a great vegetarian dish! Or with fish or scallops, yum!
Happened to have two Anaheim peppers on hand as well – so added those to the pepper mix! Will be making this again!
Delicious! Made it just as the recipe stated, except adjusted some of the ingredients, used banana and poblano peppers and extra zucchini and yellow squash, and half and half to cut calories. Chicken marinade is so lemony and flavorful and I will definitely make it again. Every bite was a multilayered taste sensation! Great for company with some crusty bread!
I thought this looked wonderful when it was made live on air — but too complicated with the smoker, etc, and time-consuming. I don’t even have a terrace with a grill, so that’s a no-go. I just bought a Rotisserie Chicken from Costco. Those are usually “too wet” for me — the skin is brown and crispy but the meat is often too wet or underdone, so perfect because it can afford to be “cooked twice.” I just brought that home, chopped it into pieces, and brushed some additional smoky glaze over it, and set aside. Fired up the cast iron skillet and made the sauce recipe with peppers and cream as directed, and then when it was time, added the cut-up rotisserie chicken pieces and finished the recipe that way. It was delicious and worked perfectly.
We made this entire recipe in an iron skillet on our egg grill/smoker. This was the way to go for sure. It gave everything a delicious smokiness. I will be making it again for sure. We loved it!!
Delicious! Will definitely make this again. I don’t have a smoker so i just added liquis smike to the chicken marinade.