Because People Like to Say "Salsa"

We had friends over for dinner last night and I wanted to keep things simple. Now that the warmer weather has arrived, I expect to do more grilling. The best part of this recipe is that almost everything can be done ahead so you can enjoy your guests.

Grilled Chicken with Corn Salsa (from Bon Appetit)

For Chicken:
1/2 C dark beer
1 TBSP soy sauce
1 TBSP chopped fresh cilantro
2 tsp chopped seeded jalapeno
2 tsp fresh lime juice
4 skinless, boneless chicken breasts

For Salsa:
1 1/4 C frozen corn, thawed
1/4 C chopped red onion
1/4 C chopped red bell pepper
1/4 C chopped fresh cilantro
1 1/2 TBSP fresh lime juice
2 tsp chopped seeded jalapeno

To make salsa:
Combine all ingredients in a bowl. Season with salt and pepper. Cover and chill. (Can be made 4 hours ahead)

To make chicken:
1. Combine all ingredients in a resealable bag. Coat chicken. Refrigerate 1-4 hours.

2. Barbecue on medium high heat until chicken is cooked through. (discard marinade) You can slice the cooked chicken diagonally and top with salsa to serve.

I always make extra salsa because it is so tasty and very good on chips. I served this with rice and black beans last night. You can also serve it in tortillas. A little guacamole and some smoky salsa complete the meal.