Kahuku corn salsa makes this bird a hit
Second in a series of four summertime recipe columns.
This classic Italian treatment for bone-in, skin-on chicken lends itself to an elegant backyard party or a casual beach afternoon. For the latter, pack marinating chicken in a leak-proof container and take along the salsa ingredients but, for the best texture, don't assemble the salsa too long in advance — no more than half an hour. Don't forget the pastry brush for basting the chicken. My husband's comment when I tested this recipe was, "This chicken is good, but it's the corn salsa that really makes it." I even like to eat the leftover salsa over hot white rice!
GRILLED LEMON CHICKEN WITH KAHUKU CORN SALSA
In a lidded plastic container, marinate chicken up to two hours in lemon juice, pepper, garlic, oil and crushed red pepper. Just before grilling, scatter salt over chicken. Grill, skin side down; turn after 10-15 minutes and cook a further 10-15 minutes, basting with marinade throughout. Juices should run clear and chicken's internal temperature should be at least 145 degrees (take along an instant-read thermometer).
Serve topped with corn salsa.
Makes 6 servings.
KAHUKU CORN SALSA
In a medium deep bowl, with a sharp, short-bladed knife, scrap kernels from corn. In a bowl, or container, toss all ingredients together just before using. Taste and correct seasonings.
Makes 6 servings.
