Grilled Chicken Breasts with Corn Salsa

• 1 1/4 cups frozen corn kernels, thawed
• 1/4 cup chopped red onion
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped fresh cilantro
• 1 1/2 tablespoons fresh lime juice
• 2 teaspoons chopped seeded jalapeno chili
• 1/2 cup dark beer
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons chopped seeded jalapeno chili
• 2 teaspoons fresh lime juice
• 4 skinless boneless chicken breast halves

1. Combine all ingredients in bowl.
2. Season with salt and pepper.
3. (Can be made 4 hours ahead.
4. Cover and chill.)
5. Combine first 5 ingredients in medium bowl.
6. Add chicken and turn to coat.
7. Cover and refrigerate at least 1 hour or up to 4 hours.
8. Preheat barbecue (medium-high heat) or preheat broiler.
9. Drain chicken.
10. Season with salt and pepper.
11. Grill or broil chicken until just cooked through, about 4 minutes per side.
12. Cut chicken into thin diagonal slices.
13. Arrange chicken on plates.
14. Top with salsa and serve.

corn kernels, red onion, red bell pepper, fresh cilantro, lime juice, jalapeno chili, dark beer, soy sauce, fresh cilantro, jalapeno chili, lime juice, chicken breast halves

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-breasts-with-corn-salsa-433 (may not work)