Ingredients
Salsa
1 ½ cups chopped tomatoes, divided
⅓ cup chopped fresh chives
1/3 cup chopped fresh cilantro or parsley
2 teaspoons chopped fresh oregano
1 ½ tablespoons red-wine vinegar, or to taste
½ teaspoon salt
¼ teaspoon freshly ground pepper, or to taste
1/4-1/2 teaspoon hot sauce, or to taste
3/4 cup chopped green or red bell pepper (or a combination)
¾ cup corn kernels, fresh (see Tip) or frozen (thawed), cooked if desired
Chicken
2 boneless, skinless chicken breasts (8-9 ounces each), trimmed
2 ½ tablespoons extra-virgin olive oil, divided
2 ½ teaspoons chili powder
1 teaspoon minced garlicDirections
Step 1
To prepare salsa: Place 1 cup tomatoes in a food processor with chives, cilantro (or parsley), oregano, vinegar, salt, pepper and hot sauce. Process until the mixture is coarsely pureed. Add bell pepper and pulse 4 or 5 times to incorporate. Transfer to a nonreactive bowl (see Tips); stir in corn and the remaining 1/2 cup tomatoes. Taste and add more vinegar, salt, pepper and/or hot sauce, if desired.
Step 2
To prepare chicken: Cut each chicken breast in half on the diagonal to make 4 roughly equal portions. Combine 1/4 cup of the salsa, 2 tablespoons liquid drained from the salsa, 1 1/2 tablespoons oil, chili powder and garlic in a nonreactive medium shallow bowl or sealable gallon-size plastic bag. Add the chicken pieces and stir or shake until well coated. Cover and marinate in the refrigerator for at least 2 hours or up to 1 day. Cover and refrigerate the remaining salsa.
Step 3
Preheat grill to medium-high or position a rack in the upper third of the oven and preheat the broiler.
Step 4
Thoroughly shake off the marinade from the chicken pieces and pat dry with paper towels. Brush on both sides with the remaining 1 tablespoon oil. (Discard the marinade.) If broiling, place on a well-oiled broiler pan or wire rack set on a large baking sheet. Grill or broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 10 to 14 minutes. Serve the chicken with the reserved salsa.
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