Another beautiful day in North Carolina and I fired up the grill while the better-half, went looking for more grapes…
He had wrapped the corn that we had previously took the silt out of and I placed those on the grill. Just one burner on high and closed the lid. I turned the corn every 20 minutes. After 4 times of turning, you can do the math…I placed the already marinated chicken beside on a fresh hot grate. I turned all of the burners on low and closed the lid. Came back a few times to turn and then….Viola! A lovely meal. By the time the country boy came back, it was time for a hot meal. YUMM. So, I once again, forgot to place the Saucy Mama jar of Cracked Pepper Marinade by the plate before photographing. I used the Cracked Pepper marinade along with a salad dressing for the marinade for the chicken (recipe for all follows). Oh, well, it was just such a simple recipe, I shouldn’t have even thought of entering that in the Saucy Mama contest. Plus, I’ve got many entries, as you can tell by those lovely recipes on the “Contest I Have Entered” Page on this site (if you’ve not seen those, you’ll have to check those out!)
Well, my tummy is full and I’m writing a recipe to enter into another contest, so I’ll be around later….chow!
Grilled Cracked Pepper Chicken with Grilled CornIngredients: 4 ears of corn in husks 4 large chicken breasts butter, to taste marinade ingredients: 1/3 heaping cup Saucy Mama Cracked Pepper marinade 1/3 heaping cup Basil and Romano Vinaigrette dressing (Recipe used Ken’s Steak House Northern Italian dressing) Serves 4: Instructions: Combine marinade ingredients in a large gallon-size plastic resealable bag. Place thawed chicken breasts in the bag with the marinade and squish outside of bag to coat all pieces of chicken. Place in refrigerator for at least one hour. (Recipe marinaded chicken overnight). Shuck only the inner silt of the corn. Re-wrap the husk’s outer leaves around the corn. Wrap with aluminum foil. Repeat for all ears of corn. Lay wrapped corn on hot grates of grill. Turn every 20 minutes. Cook for at least 1 hour. When cooking with other food items, simply cut burner off or on low. Place chicken on grill. Discard marinade and bag. Add dash of pepper to both sides of chicken. Grill on medium for about 4 or 5 minutes on each side of chicken. Turn each piece and grill for another 7 or 8 minutes until chicken is cooked through. Serve chicken on each plate with ear of corn with dabs of butter with salt and pepper.