Arizona Southwest Grilled Chicken with Roasted Corn Salsa

Introduction

Bring the vibrant flavors of Arizona to your backyard with this Southwest Grilled Chicken. Juicy, marinated chicken breasts are perfectly seared on the center grill grate of the Arteflame grill at 1,000F to lock in flavors, then finished to perfection on the flat griddle cooktop. Topped with a smoky roasted corn salsa, this dish is bursting with bright, bold, and satisfying flavors. The Arteflame’s unique design ensures that every bite of chicken is succulent while the roasted corn salsa caramelizes to perfection. Get ready to impress with the ultimate grilling experience!

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp butter (for grilling)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice
• 1 tbsp vegetable oil (for fire-starting)
• 3 paper napkins (for fire-starting)
• 2 ears of corn, husked
• 1 medium red bell pepper, diced
• 1/2 red onion, diced
• 1 jalapeño, finely chopped
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins.
2. Place the soaked napkins inside the grill and stack firewood over top.
3. Light the paper napkins and allow the fire to burn for about 20 minutes until the grill is ready.

Step 2: Marinate the Chicken

1. In a small bowl, mix the smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice.
2. Rub the mixture all over the chicken breasts.
3. Let the chicken rest while the grill heats.

Step 3: Roast the Corn and Prepare the Salsa

1. Place the ears of corn directly on the flat cooktop, closer to the center for higher heat.
2. Turn the corn occasionally until it is nicely charred, about 10 minutes.
3. Remove the corn and allow it to cool slightly before cutting off the kernels.
4. In a bowl, combine the roasted corn kernels, bell pepper, red onion, jalapeño, cilantro, lime juice, and salt.

Step 4: Sear the Chicken

1. Place the chicken breasts on the center grill grate, searing them at 1,000F for about 2 minutes per side.
2. Once well-seared, move the chicken onto the flat cooktop to continue cooking.
3. Cook until the internal temperature reaches 150F, then remove from the grill to let it reach 165F while resting.

Step 5: Assemble and Serve

1. Plate the grilled chicken breasts and top with roasted corn salsa.
2. Garnish with extra cilantro and serve immediately.

Tips

• Always remove the chicken from the grill when the internal temperature is 15F below the final temperature; residual heat will finish cooking it.
• Use firewood that burns cleanly for the best smoke-infused flavor.
• Butter enhances flavor better than oil when grilling on the flat cooktop.
• Adjust cooking temperatures by positioning food at different heat zones of the Arteflame cooktop.

Variations

• Spicy Chipotle Chicken: Add 1 tsp chipotle powder to the marinade.
• Honey Lime Chicken: Mix in 1 tbsp honey and extra lime juice for a tangy-sweet flavor.
• Avocado Salsa Chicken: Top with a roasted corn and diced avocado mixture.
• BBQ Southwest Chicken: Brush on your favorite barbecue sauce in the last few minutes of cooking.
• Mango Salsa Chicken: Replace the corn salsa with a mix of fresh mango, red onion, and jalapeño.

Conclusion

Arteflame grilling takes Arizona-style Southwest Chicken to the next level, ensuring juicy chicken with a beautifully seared exterior. The roasted corn salsa adds a smoky, charred appeal that complements the flavors perfectly. Enjoy this simple yet flavorful dish, and experiment with variations to make it your own!

Best Pairings

• Grilled sweet potatoes for a caramelized, naturally sweet side.
• Black bean salad with cilantro-lime dressing.
• Warm flour tortillas for a taco-style meal.
• A crisp, cold margarita or citrus-infused iced tea.