It's summertime, which means BBQs and corn on the cob. This is my twist on street corn and a classic interpretation of that summertime classic, BBQ chicken.
1 oz scallions, sliced finely
2 ears of corn
10 ounces boneless, skinless chicken breasts
1/3 cup favorite BBQ sauce
1/4 cup ranch dressing
3 ounces crumbled feta cheese
Preheat your barbecue grill, either charcoal or gas. Shuck the corn and rub the cobs with oil and season with salt and pepper. Pat chicken dry, then season all over with salt and pepper.
Add corn to to the grill and cook, turning occasionally, until slightly charred in spots. Transfer to a cutting board to cool.
Add chicken and cook until lightly charred and cooked through, about 3-4 per side. Brush half of the barbecue sauce all over chicken and cook, turning, until glaze is charred in spots, about 1 minute more. Transfer to plates.
Once cool enough to handle, halve corn cobs crosswise and spread ranch dressing all over. Crumble feta over top and sprinkle with scallions. Serve up with the chicken and extra BBQ sauce for dipping. Enjoy!
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