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Basil Corn Salsa Summer Chicken

April 25, 2022
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A quick, flavorful marinated chicken cooked indoors or on the grill and finished with the most perfect fresh summer topping: this Basil Corn Salsa Summer Chicken is a staple in my house this time of year!!

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Yesterday was the first time all spring that actually felt like summer — at least to me, that is. Laying by the pool, the 80 degree weather, relaxation… etc etc. It’s truly the best time of the year. Ringing in this season, I can’t help but get so excited for all of the fresh flavors, outdoor grilling, and backyard barbecues. I seriously LIVE for eating outside. That being said, there are only so many burgers you can flip, lobsters you can grill, and hot dogs you can char before things get boring. If you feel the same way — or you simply are in need of a good fresh summer recipe — you have to try this Basil Corn Salsa Summer Chicken. It’s truly the only thing I’m craving these days… and it’s so simple! A win-win, if you ask me.

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The breakdown…

This Basil Corn Salsa Summer Chicken is truly the best make ahead, no frills recipe. The type of food you could make in advance and serve up for a crowd, or the type that you can decide to make in just a matter of hours. First up, you want to get the marinade going. This is really what makes this recipe shine. I love to cook with chicken breasts… I really do. No need to trim any fat, and no worries about eating around a bone. Still, they are inherently very dry if you cook them as they are. Hence, when making chicken breasts the star of the dish, as in this recipe, you definitely want to load them up with tons of moisture and flavor. 

So, let’s talk about what I throw into that marinade. With a base of greek yogurt, olive oil, pickle juice (or water), soy sauce, and worcestershire, this is seriously my “everything” marinade. I mean, you’ve got the creamy dairy from the yogurt, so much tangy flavor from the pickle juice and soy sauce, and some worcestershire to balance everything out. Plus, given that this recipe doesn’t throw too much acid into the mix (as in the common addition of lemon juice), you don’t have to worry about your chicken getting spongy. Simply mix up those liquids with some dijon for a nice bite and some honey, salt, and pepper to round everything out. The caramelization when you grill up your cutlets is out of this world!!

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the methods…

Speaking of which, let’s talk about the cooking options for this Basil Corn Salsa Summer Chicken recipe. Given that it’s a “summer” recipe, I wanted to throw in an outdoor grill method option. Whether you have a charcoal or gas grill, you can easily grill up your chicken in just a matter of  minutes. On a gas stove, heat things up to about 550 degrees. If you are working with charcoal, just let things warm up for about 5 minutes. Oh, and if your grill hasn’t been seasoned in a while, maybe rub a bit of oil on there with a paper towel and a pair of tongs to help things not get too sticky (not too much though, as you don’t want to start a fire!!). 

Then, throw your cutlets directly onto the grates and cook your chicken about 90% way through. You can rotate it planar-ly, but do not flip your chicken until the last minute. You’ll know your chicken is ready to be flipped when it releases itself from the grill — aka it does not stick to the grates. This gives you the highest likelihood of achieving that perfectly flavorful char on one side without overcooking the inside of your meat. I mean, what’s the point of marinating chicken all day if you are going to overcook it?? 

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Although I love a good wood-fired grill, it’s notable that not everybody has access to one… or maybe is simply a bit intimidating by outdoor cooking. So, I opted to throw some indoor skillet instructions into the mix. With this method, you want to heat a bit of oil in a cast iron skillet. 

After that gets nice and hot, all you have to do is sear the chicken on both sides, reducing the heat on the second side to ensure that things don’t get overcooked. Remember, you can always cook more, but it’s way harder to revive dry chicken!! In both methods, make sure you allow your chicken to sit on the counter for about 5 minutes before digging in. This makes sure all those good juices stay intact.

that basil corn salsa…

Before cooking up your chicken, however, make sure you get that corn salsa all ready to go. This is truly one of my go-to toppings for just about any protein, but also makes for one of my favorite meal-preppable salads for the week! Hence, you can totally whip up this aspect of the dish ahead of time and pop it in the fridge for however long your avocados will last. 2-3 days maybe if you’re lucky??? In any circumstance, it’s freaking delicious, so let’s talk about what goes into the mix.

You want to start things off by making a vinaigrette of sorts. Really, this is just some high quality olive oil, a bit of tart apple cider vinegar, some sweetness from the honey, and some dried oregano for an added bite. Oh, and some salt and pepper of course. It’s a super light and easy recipe, giving the natural flavors of the fresh summer produce to shine. You could even customize it up to your liking, too. Apple cider vinegar can definitely be replaced by red wine, white wine, or champagne vinegars. Lemon juice could also work! Really, you just need to get some acid in there somehow. 

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the bulk of it…

With that simple vinaigrette, the next step of this Basil Corn Salsa Summer Chicken recipe is to throw in the bulk of the corn salad/salsa situation. Fresh basil is the star here, but could easily be accompanied by some mint, too. Then you of course have to throw in sweet summer raw corn. I just love a good bit of corn straight off the cob. There’s no need to steam, boil, or char it when it is so fresh and sweet as it is. Next, go in with a bunch of quartered cherry tomatoes, some creamy avocado, and a bit of a red onion for some bite. Scallions or bell peppers would both also be good additions here. Oh, and you’ve gotta finish everything off with some toasty, salty pepitas for some crunch. And even some cheese if that’s your thing! It’s delicious with or without it, if you ask me.

how to serve it up…

Mix everything up and serve up a big ‘ole scoop of that basil corn salsa right on top of your chicken. And just like that… dinner’s served! This Basil Corn Salsa Summer Chicken is truly my end-all-be-all backyard meal. Serve it up for a crowd with an assortment of summery sides, or simply whip it up with some roasted sweet potato wedges. You could even throw everything into a tortilla and make these into tacos, or over a bowl of sorts. The world is your oyster with this recipe. In any case, I know it will become a staple for you, too!

I hope you love this Basil Corn Salsa Summer Chicken recipe as much as I do! Let me know what you think in the comments below:))

Basil Corn Salsa Summer Chicken
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Basil Corn Salsa Summer Chicken

Recipe by Annie PatrickCourse: Main CourseCuisine: American, Summer, FusionDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

10

minutes
Marinade time

3+

hours

A quick, flavorful marinated chicken cooked indoors or on the grill and finished with the most perfect fresh summer topping: this Basil Corn Salsa Summer Chicken is a staple in my house this time of year!!

Ingredients

  • marinade:

  • 2 lb boneless skinless chicken breasts, thinly sliced lengthwise*

  • ½ cup plain greek yogurt

  • ⅓ cup olive oil

  • ½ cup water OR pickle juice

  • 3 tbsp soy sauce (or tamari)

  • 3 tbsp worcestershire sauce

  • 2 tbsp honey

  • 1 tbsp dijon mustard

  • A pinch of salt and pepper

  • basil corn salsa:

  • ¼ cup olive oil*

  • 2 tbsp apple cider vinegar

  • 1 tbsp red wine vinegar (or an additional tbsp apple cider vinegar)

  • 2 tsp honey

  • 1 tsp dried oregano

  • Salt and freshly cracked pepper, to taste

  • 1 cup fresh basil, roughly torn or chopped

  • 4 ears corn, shucked (or ~2 cups corn kernels)

  • 1 pint cherry tomatoes, quartered

  • 2 avocados, finely diced

  • ½ a red onion, thinly sliced

  • ¼ cup pepitas, toasted and salted

  • Optional: ¼ cup crumbled feta or goat cheese

Instructions

  • In a large dish or freezer bag, combine all of the marinade ingredients. Toss with the chicken and allow it to marinate in the fridge for 3-24 hours.
  • In a large bowl, whisk the olive oil, apple cider vinegar, red wine vinegar, honey, dried oregano, salt, and pepper. Toss in the remainder of the basil corn salsa ingredients and mix to combine.
  • GRILL METHOD:
  • When the chicken is done marinating, preheat a greased outdoor grill (both charcoal and gas are fine) to high heat (about 550 degrees). Once hot, add your chicken directly onto the grates. Cook for 3-4 minutes on one side, then flip each piece and cook for an additional 30-60 seconds on the second side. Remove the chicken from the grill and let it rest for about 5 minutes before slicing. The chicken should have an internal temperature of 165 degrees.
  • Serve your chicken with some of the corn salsa topping. Enjoy!
  • INDOOR SKILLET METHOD:
  • In a large cast iron skillet, heat 2 tbsp olive oil over high heat. Once hot, add your chicken to the skillet and sear for about 3 minutes on the first side. Then, reduce the heat to medium, flip your chicken, and cook for an additional 3-5 minutes on the second side. Remove the chicken from the skillet and let it rest for about 5 minutes before slicing. The chicken should have an internal temperature of 165 degrees. (If your skillet is on the smaller side, do this in 2 batches to ensure each piece has space to breathe).
  • Serve your chicken with some of the corn salsa topping. Enjoy!

Notes

  • While you can easily slice or pound your chicken by yourself, you can also usually find thin cut chicken or cutlets at the store. 
  • For the marinade, the type of olive oil you use is not super important. For the salsa, though, I recommend using a high quality, flavorful variety.
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