• Karri Anne Cameron

BBQ Chicken with Grilled Corn on the Cob

Makes 3 servings

Macros: 439cal, fat 16g, carbs 22g, protein 51g, fibre 3 Ingredient: 3 x 4 oz boneless skinless chicken breasts extra virgin olive oil sea salt , to taste freshly ground black pepper , to taste 1/3 cup of your favorite BBQ sauce 3 ears of corn *see instructions below for preparation Directions: Prepare the barbecue for direct cooking at high heat (450°F). Brush the cooking grates clean. Drizzle the chicken breasts with extra virgin olive oil and rub over the breasts. Season generously with salt and freshly ground black pepper.Place the chicken breasts on the hot grill. Cover and cook for 5-6 minutes or until they easily release from the grates. Flip the chicken and cook for 4-5 minutes longer. Baste the chicken breasts with BBQ sauce, flip and cook for 2 minutes on each side. Repeat on the other side. Transfer to a plate and cover with a piece of aluminum foil and let rest for 5 minutes. To prepare the corn: grill the corn in husks. The corn husks will protect the corn from burning or drying out while it is on the hot grill.If you want a bit of char on your corn, peel off a few of the outer layers of the corn husks first, before grilling. Place the corn in their husks on the hot grill. Cover the grill. Turn the corn occasionally, until the husks are completely blackened and charred on all sides, about 15 to 20 minutes. Remove the corn from the grill. Let them sit for 5 minutes or until cool enough to handle. Remove the silks and charred husks from the corn. If you need to, use a damp towel to protect your hands from any sharp edges from the charred corn husks as you peel them off.


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