Grilled Chipotle Chicken Tenders w/ Avocado & Roasted Corn Salsa

July 4th celebrations across the country are under way and it is all about the all mighty barbecue. This recipe for grilled chipotle chicken uses chicken tenders for quick and easy barbecuing, but it can easily be substituted with chicken wings, drumettes, breasts and even a whole chicken for roasting. The marinade used in this recipe is simply a chipotle salsa from well known Chicago celebrity chef, Rick Bayless and his Frontera Foods franchise of all-natural products. It can be found in almost any grocery store in the area. I found this one in Dominick’s on Route 59 and 95th Street.

In keeping with the Mexican theme, a great accompaniment to the spicy chipotle chicken, is a cool and refreshing avocado and roasted corn salsa. Salsa has evolved from the “normal” salsa found in Americanized Mexican restaurants across the country to a more gourmet salsa. Today, salsa can be made with fresh mangoes, pineapples, avocados, and citrus just to name a few.

  • 1.5 lbs of chicken tenders
  • 1 jar of Frontera Chipotle Salsa
  • 1 can of sweet corn kernels (or about 3-4 ears of fresh corn taken off the cobb)
  • 1 ripe but firm avocado – diced
  • 1 Roma tomato diced
  • 1/4 cup of diced red onions
  • 1 TBL of deveined and finely diced jalapeño
  • The juice of 1 lime
  • 1/4 cup of diced green onions
  • 1 tsp salt

Take about half of the contents in a jar of Frontera Chipotle Salsa and marinate the chicken from at least 20 minutes, but not more than an hour. Grill over a medium-high flame for about 3 minutes on each side or until it is cooked all the way through.

In a non-stick pan, take the corn and 1/2 tsp of salt and pan roast it in high heat until it has some toasted color and set aside to cool. After the roasted corn has cooled, take all the diced vegetables and toss it together gently with the lime juice and serve alongside the grilled chipotle chicken.

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