Citrusy Mojito Chicken and Corn Succotash






My sister Malerie was in town this weekend and she and I both share a love of cooking. It’s always fun when we get together because we spend a lot of time in the kitchen concocting new dishes. One night, we made this chicken and corn dinner and it was so so good! And quick and easy too. A perfect summer dinner!image

Mojito Chicken


1 grapefruit

1 lime

1/4 cup olive oil

2T cilantro, finely chopped

2T mint, finely chopped

2 lbs boneless skinless thighs

2T red onion, finely chopped



Peel and remove pith from grapefruit and lime. Squeeze the juice from each into a bowl. Divide the juice and put half into a large bowl with half the olive oil, half the cilantro and half the mint. Add the chicken and marinate a couple of hours. Grill the chicken on a hot grill pan 8-10 minutes or until cooked through. Meanwhile, coarsely chop the grapefruit and lime segments. Mix with the remaining juice, remaining olive oil, and remaining herbs, along with the red onion. Serve over the chicken.



Corn Succotash


1 T canola oil

3 slices of bacon

1/2 onion, diced

2 large tomatoes, diced

3 ears of corn

2 cups of peas

Salt and pepper


1/4 cup fresh basil, thinly sliced



Heat oil in a deep skillet. Add bacon, cut into small pieces and brown. Add the onion and cook until translucent. Add tomatoes and corn, with the corn sliced off the cob, and cook until the tomatoes break down, about 5-7 minutes. Add frozen peas. Add salt and pepper to taste. Add butter and simmer for 2 more minutes. Remove from heat and stir in basil.

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