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Grilled Corn on the Cob & Tequila Lime Chicken

July 10, 2012

Grilled corn on the cob is one of our favorite summer sides–we probably have this several times a week when it’s in season. The way we make it takes some planning ahead because we soak the corn (in the husk) for a few hours before grilling it. The chicken should sit in the tequila lime marinade for at least half a day as well. Trust me, all this prep work is well worth it!

Ingredients (Tequila Lime Marinade):

½ cup gold tequila

1 cup freshly squeezed lime juice

½ cup orange juice (freshly squeezed if you have it)

1 tbsp chili powder

3 cloves garlic, minced

½ jalapeno pepper, seeded and minced (optional)

salt and pepper

chicken, boneless breasts

Mix everything together and add the chicken breasts. Marinate in the refrigerator for as long as you can–even overnight. (I put the marinade and chicken in a big ziploc bag.) When you’re ready to grill, remove the chicken from the marinade and give it a sprinkling of salt and pepper. Grill for 7-8 minutes on each side until no longer pink inside. Cover with foil and let it rest until serving.

Ingredients (Grilled Corn on the Cob):

corn

butter, room temperature (not melted)

salt and pepper

Carefully peel the husk down (without tearing it off) and remove silk. Pull husk back up, fill your sink with water and soak the corn for 2-3 hours. Later, remove the corn from the sink, pull down the husk and brush lots of butter, salt and pepper on the corn. Pull the husk back up and head to the grill. Grill corn for 3-4 minutes on each side. When the corn is done, let it cool a bit before removing the husk.

Watch the corn carefully–the husks can light up quickly!

Original Tequila Lime Chicken recipe found here.

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