So, here we are. The beginning of this joint blogging adventure into food. We're already married and running a business together, so this won't be much different, right?

Today's cooking adventure: Grilled Chicken w/Tri-Color Salsa

1. fresh ingredients 2. lemon peel 3. red onion 4. chicken in marinade
5. chopping jalapenos 6. salsa all mixed up 7. raining while we grill
8. chicken on the grill 9. the final product

Our thoughts: Sean says no to this dish. I didn't think it was horrible and that it had potential. I would probably make the salsa again in the future for myself and add some black beans and maybe fresh mango and use it for lunches for the week. 

Day after note: I wasn't sure why the recipe added the avacado last to the salsa before serving (I've only used avacado once or twice for guacamole and that was probably 6 years ago), but now we know: avacado turns this disgusting brown/black color after it has been cut up. So much for eating leftovers of the salsa for my lunch today.... yuck!

Grilled Chicken w/Tri-Color Salsa

Chicken & Marinade

• 6 large chicken breast halves
• 1/4 cup fresh lemon juice
• 3 tbsp olive oil
• 1/4 red onion, chopped
• 1 tbsp grated lemon peel
• 1 tsp ground cumin

Tri-Color Salsa

• 1 cup fresh corn kernels (you can use fresh off the cob or frozen, but if using frozen make sure you thaw them first)
• 1 large tomato seeded & chopped
• 2/3 cup chopped red onion
• 1/2 cup chopped cilantro, fresh
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/2 jalapeño pepper seeded & minced

Before serving:

• 1 avocado pitted, peeled, & chopped
• Fresh cilantro sprigs

Directions

• Mix lemon juice, olive oil, onion, lemon peel, and cumin together for chicken marinade. Add chicken and coat, then tuck away in fridge for a few hours to marinate. Check on it every now and then to turn it a couple of times in between.
• Mix ingredients for the tri-color salsa together well and tuck in fridge to let the flavors blend while the chicken marinates.
• When you're ready to cook and your chicken has marinated for a few hours, go fire up your grill! We use charcoal because we like the flavor it gives.  Grill your chicken breasts until cooked thoroughly.
• Add your chopped avacado to your salsa before serving. Plate up your chicken and spoon your salsa alongside it and serve!

Source: grilled chicken with tri-color salsa from Epicurious/Bon Appétit

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• meats
• sides

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