This is turning out to be a pretty relaxing Saturday. The kind of Saturday that means we had time to stock up on fresh groceries, peruse new recipes, and try out a couple of new dinner foods on the barbeque: marinated boneless skinless chicken breasts and grilled corn on the cob. (After yesterday’s ribs, we’re keeping it a little healthier today. But still tasty.) Rather than ruminate on it, I’ll just get to the good stuff:
Grilled to perfection.
Marinated Lime & Mustard Chicken (recipe from The Barbecue Bible)
Mix the juice of one lime (about 1/4 cup), about 2 tsp olive oil, 2 tbsp honey Dijon mustard (we used French’s), plus a pinch each of cayenne, garlic, and cumin. Rinse 2 chicken breasts and pat dry, then pour the marinade over and refrigerate for 2 hours. Preheat the grill to medium, and cook for about 10-12 minutes. (We might have left them on a tad long but they were still juicy.)
Grilled Corn
This one’s pretty standard. The grill was already on medium, which worked out perfectly. Every couple of minutes we turned the corn about 1/4 turn and brushed them with melted butter with a bit of cumin in it. Done after about 10 minutes.
The Verdict
It might be sacrilegious to prefer vegetables to meat when the barbeque is involved, but even though the chicken had a lovely hint of lime and we’d certainly use the marinade again, the corn was the highlight of the meal for both of us. Which is saying something, because even though in my opinion corn on the cob is the ultimate summer food, it’s never been one of hubby’s favourites.
So there we have it: further proof that the barbeque makes everything taste better!
Amateur Barbeque 