Grilled chicken, veggies and corn on the cob from the kitchen of Maureen McLain.
We love our new grill and have been experimenting a lot. Here are some things we have found to be easy and very yummy!
I pound out the chicken breasts to make them even in thickness, so they will cook evenly. This works for dark pieces too.
Salt and pepper both sides of the chicken pieces and coat both sides with either Ranch or Caesar dressing. I bet this would work with Italian dressing too. Let it marinate for 30 minutes in the refrigerator.
Grill...that's it and so yummy! No need to make your own marinade!
We grew squash, zucchini and cherry tomatoes in our garden this year and came up with this dish.
Cut the squash and zucchini into 1/2 inch thick chunks. We use our roast pan from our toaster oven to cook them on the grill. Coat them with olive oil, salt, pepper and a dash of garlic powder. We added a bit of Old Bay once and it tasted good.
Place the roast pan on the top shelf of the grill when you put the chicken on. Stir once. Add the cherry tomatoes to the roast pan about 8 minutes before the squash and zucchini are done.
Corn on the Cob:
This is a popular way to grill corn on the cob and my absolute favorite!
Remove the silk from the cobs, but leave the husks on. Just peel them back to remove the silk. I tie them with string to keep the husks in tact. Soak them in water for about 30 minutes, so they won't catch fire. Place them on the grill (with the string) for about 15 minutes turning once.
There you go! Easy and quick dinner on the grill:)