This dish starts with the basic recipe for Chicken Breasts with Chorizo Grill, serving them over a summery salad of grilled corn on the cob and tomatoes.
Prepare grill. Soak corn on the cob in husks in water for 30 minutes while preparing grill.
Sprinkle cumin, salt, and pepper over chicken breasts. Place breasts and corn cobs still in husks over medium hot coals. Grill chicken 6 to 8 minutes per side, while rotating corn for even cooking. Chicken is done when internal temperature is 165° F. Remove breasts and corn from grill; set breasts aside. When cool enough to handle, husk corn and cut kernels from cob with a knife.
Cook, stirring occasionally, chorizo and onion slices in olive oil over medium high heat in a large skillet for 6 to 8 minutes. Add parsley, grilled corn, basil, and mint to the chorizo and onion mixture; gently toss in tomato wedges. Serve under chicken breasts.
Any variety of smoked or dried sausage may be substituted for the chorizo. Frozen corn on the cob or canned or dried beans may be substituted for the corn.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.