Name: Maple Glazed Grilled Chicken with Summer Corn Salad
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 12 oz total); 2 tbsp maple syrup; 1 tbsp Dijon mustard; 1 tbsp apple cider vinegar; 1 tbsp olive oil; 1/2 tsp salt, plus extra for brine; 1/4 tsp black pepper; 1 cup water (for brine); 1 ear fresh corn, husked; 1 cup cherry tomatoes, halved; 1/2 small red onion, thinly sliced; 1/4 cup fresh parsley, chopped; 1 tbsp lemon juice; 1 tbsp extra virgin olive oil (for salad); 1/4 tsp smoked paprika

Maple Glazed Grilled Chicken with Summer Corn Salad

WarmThyme6789

This recipe captures the essence of a Manitoba summer evening, featuring juicy maple-glazed grilled chicken enhanced by a brief brine for maximum moisture and flavor. The chicken is paired with a vibrant corn salad, bursting with fresh summer produce and a hint of smokiness from grilled corn. The maple glaze adds a quintessential Canadian touch, while the salad’s bright, crisp veggies keep things light and refreshing. Perfect for a clear, warm night, this dish balances savory, sweet, and tangy flavors and delivers beautiful color and texture on the plate.

Ingredients

Instructions

Make a quick brine by dissolving 1 tablespoon salt in 1 cup water in a bowl. Add chicken breasts and let brine for 15 minutes while prepping other ingredients. Drain and pat chicken dry.
Preheat grill or grill pan to medium-high. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, 1/2 tsp salt, and black pepper to make glaze.
Brush corn with a little olive oil and grill, turning, until lightly charred in spots (8-10 minutes). Let cool slightly, then cut kernels from cob.
Grill chicken breasts for 3-4 minutes per side, brushing with glaze during last 2 minutes of cooking, until internal temp reaches 165°F and chicken is caramelized. Let rest 5 minutes before slicing.
In a large bowl, combine grilled corn kernels, cherry tomatoes, red onion, parsley, lemon juice, olive oil, and smoked paprika. Toss to combine and season to taste with salt.
Slice chicken and serve over or alongside the summer corn salad.