This is the kind of food I crave on hot days when I need something delicious, fast. The chicken can be prepared and marinated the day before (and I often do a big batch to cook throughout the week) and the same goes for the salsa. You can add warmed tortillas, guacamole or simple potato wedges as a side but honestly, the spicy chicken is simple perfection served just with the corn salsa.
How to make spicy grilled chicken
Place boneless skinless chicken breasts in between two sheet of parchment paper. Flatten the chicken with a meat mallet or rolling pin until the chicken is 1-2cm (half an inch) thick all the way through. To make the spicy marinade, whisk together olive oil, lemon juice, garlic powder, hot paprika, chilli or red pepper flakes, lemon juice and salt and pour over the chicken. Allow the chicken to marinade for at least 30 minutes. You can cover the chicken at this point and marinade for up to 24 hours in the fridge. Remove the chicken 30 minutes before cooking to allow it to come up to room temperature. Heat a grill or a grill pan on the stove over high heat. Cook the chicken for 2-3 minutes per side until golden brown and cooked through. Remove from the heat and allow to rest for 5 minutes before serving.
Grilled chicken recipes:
What to serve with grilled chicken
