Cookwith

Name: California Summer Brined Chicken with Charred Corn & Heirloom Tomato Salad
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 6 cups cold water; 6 tbsp kosher salt; 2 tbsp honey; 2 ears fresh corn, shucked; 2 cups heirloom cherry tomatoes, halved; 1 ripe avocado, cubed; 1/2 small red onion, thinly sliced; 2 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 2 tbsp fresh basil, torn; 1 tbsp fresh chives, chopped; 1/2 tsp black pepper; 1/4 tsp smoked paprika; Zest of 1 lemon; 1/2 lemon, juiced; Nonstick cooking spray (for grill or grill pan)

California Summer Brined Chicken with Charred Corn & Heirloom Tomato Salad

CrushedLemon1034

This dish captures the electric energy and unexpected twists of a viral concert night in Foxborough—bright, bold, and a little dramatic. Moist, brined chicken gets a flavor boost and stays juicy (no awkward moments here!), while a charred corn and heirloom tomato salad brings the California summer to your table. Creamy avocado, tangy lemon, and fresh herbs add complexity, making every bite as memorable as a stadium sing-along. Serve this for a dinner that’s both crowd-pleasing and conversation-starting—no kiss cam required.

Ingredients

Instructions

In a large bowl, whisk together 6 cups cold water, 6 tbsp kosher salt, and 2 tbsp honey until dissolved. Add chicken breasts and refrigerate for 30 minutes to brine for maximum juiciness.
While chicken brines, preheat grill or grill pan over high heat. Spray lightly with nonstick spray.
Brush corn lightly with olive oil. Grill corn, turning occasionally, until charred in spots, about 8 minutes. Let cool slightly, then slice kernels from the cob.
Remove chicken from brine, pat dry with paper towels. Season with black pepper, smoked paprika, and lemon zest.
Grill chicken over medium-high heat, 5-6 minutes per side or until cooked through (internal temp 165°F). Let rest 5 minutes, then slice thickly against the grain.
Meanwhile, in a large bowl, combine grilled corn kernels, halved tomatoes, avocado cubes, and sliced red onion. Drizzle with olive oil, red wine vinegar, lemon juice, and toss gently with basil and chives. Season with a pinch of salt and pepper to taste.
Plate sliced chicken over a generous heap of the summer salad. Serve immediately, garnished with extra basil if desired.