Chicken with corn, chili, and salad
Description
Place the chicken in a large bowl. Add lime juice, jalapeño chili, garlic, cilantro, and oil. Mix well. Cover and refrigerate, turning occasionally, for 1 hour. Preheat the grill to medium heat. Soak the corn in cold water for 15 minutes. Grill the corn and green onions, turning occasionally. Cook the onions until tender, about 5 minutes. Grill the corn until browned, about 12 minutes. Let the corn cool slightly, then cut the kernels off the cob. Chop the grilled onions and mix them with butter, salt, and pepper in a bowl. Remove the chicken from the marinade and season with salt and pepper. Grill the chicken, turning once, until cooked through, about 3 minutes per side. Mix yogurt and lime juice in a small bowl. Season with pepper. Divide the chicken, corn, yogurt, and avocado among lettuce leaves. Serve immediately with lime wedges and cilantro sprigs.