Add the chicken breasts to a large, plastic zippered baggie along with all the marinade
ingredients. Close the bag and massage the mixture a bit with your hands.
Refrigerate for at least 30 minutes.
Meanwhile, use a few sheets of aluminum foil to shape into a “basket” with curled up
edges. Add the tomatoes and garlic and drizzle with 1 tablespoon of the olive oil, and
season with a bit of salt and black pepper. Set aside.
Use 2 tablespoons of the olive oil to brush one side of each slice of bread and set aside.
Grill the chicken over medium-high heat for about 12 minutes or until done, turning
once. Note: The FDA recommends that a safe internal temperature for chicken is 165
degrees F, as measured with a meat thermometer. Remove the chicken when done and
Brush the corn and the green onions with about 1 tablespoon of oil and season with a
bit of salt and pepper. Place them directly on the grill, along with the basket of tomatoes
Grill for several minutes, turning the corn and onions, or until a char develops. Remove
from the grill. Turn oÒ the grill, but while it’s still hot, add the bread to the grill, oiled
side down. Remove it once toasted.
Cut the chicken into small cubes and set aside. Carefully cut the kernels oÒ the corn
and add to a bowl. Dice the onions (all but the ends of the greens) and tomato, and
remove the garlic from their skins and slice. Add the vegetables to the bowl with the
Drizzle the remaining 1 tablespoon of olive oil over the mixture along with the lime
juice. Toss to combine.
Add the bread to a Íat platter and spoon the cubed chicken over the top of each. Add
a few heaping tablespoons of the vegetable mixture over the chicken, garnish with
parsley, and serve.