I first made this recipe with the Chef’s own Mesquite Grill Marinade that you can buy in Florida or online; it lasts a long time since you only brush it on right before grilling.  He also sells Original, Herb & Garlic and Lemon Pepper Marinades.

However, I figured I needed to find something local (Michigan) that I could use with a Mesquite flavor.  In addition to this marinade I tried Stubb’s Smokey Mesquite, McCormick Grill Mates Mesquite Marinade and Weber Mesquite Marinade Mix.  There are many others available and  you just have to find the one you like best or make your own.

Prepare the chicken breasts by pounding them between two pieces of saran wrap.  I used four pieces of chicken breast and marinated 3 of them  for about 4 hours.  Out of the four I liked Chef Creehan’s marinade and Weber’s (I have always had a Weber grill and I have all of their cookbooks so maybe I am a little partial to Weber products).

Remove the chicken from the marinades and tap lightly with scott towels to get rid of the excess marinade (saves in cleanup).  Grill each side until done, usually about 15 minutes total cooking time.

This salsa with tomatoes, corn and feta cheese makes this grilled chicken special no matter what marinade you use.

Feta Cheese Corn Salsa:

• 1 small red onion, diced
• 1 cup fresh corn
• 1 large tomato peeled, seeded and chopped
• 1 jalapeno pepper, fiinely diced
• cilantro (optional – I do not care for coriander leaves)
• 1 cup feta cheese, crumbled
• 2 tbsp. white wine vinegar

Combine all of the ingredients and do not add the cheese until you are just about ready to serve it.  This is really good, the feta cheese takes this salsa to a different level.

Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2012/04/15/mesquite-grill…ese-corn-salsa/