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1
In food storage bag combine lemon juice, all but 1 teaspoon of the lime juice, 2 tablespoons cilantro, 3 tablespoons olive oil, 1 teaspoon salt, and pepper to make marinade.
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2
Add chicken, seal and shake the bag to coat chicken evenly.
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3
Place in refrigerator for at least one hour.
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4
Remove chicken 1/2 hour before cooking.
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5
Make salsa by turning broiler on high.
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6
Form two pieces of Reynolds Wrap foil into two shallow bowls.
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7
Place jalapeno and ear of corn in foil to prevent from rolling under broiler.
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8
Place both the jalapeno and corn on a baking sheet under the broiler on highest oven rack.
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9
Broil turning often until jalapeno is completely charred and corn is slightly charred on all sides.
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10
Do not turn off broiler.
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11
Place charred jalapeno in a small bowl and cover with Reynolds Wrap foil.
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12
Set aside for five minutes.
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13
Meanwhile slice kernels off cob and place in a bowl.
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14
Add black beans, tomatoes, onion, 1/2 tablespoon olive oil, remaining cilantro, lime juice, and salt.
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15
Remove jalapeno from bowl and peel off charred skin.
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16
Slice off both ends.
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17
Cut a slit down the jalapeno and remove the seeds.
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18
Finely chop jalapeno and stir into the corn mixture.
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19
Cover and set aside.
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20
Heat a remaining olive oil in a grill pan or skillet over medium heat.
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21
Remove chicken from marinade and cook 4 minutes per side or until cooked through.
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22
Remove chicken from pan and place on a baking sheet lined with Reynolds Wrap foil.
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23
Sprinkle with Monterey Jack cheese.
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24
Place under broiler for 1-2 minutes or until cheese is melted and bubbly.
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25
Place chicken on serving dish.
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26
Spoon roasted corn salsa over top of chicken and serve immediately.
