Instructions to make:
3 different flavors of Grilled Chicken with Grilled Corn on the cob and a baked potato.
Serving size: 3 people.
- Package of boneless chicken breast, with two breasts
- 3 ears of corn
- 3 large potatoes
- Italian seasoning
- Basil seasoning
- BBQ seasoning
- Italian dressing
1) Rinse off your chicken breast and cut the two breasts so you have four separate pieces.
2) Rub italian and basil seasoning on both sides of two of the pieces of chicken. (I had a request for two italian/basil ones.)
3) Put a piece of chicken in a bowl and pour a bunch of italian dressing on it to marinate it. Make sure you move the chicken around in it a little to ensure its coated good. You can then put this in the fridge for a 1/2 hour or more, but it really only needs to sit about 5 to 10 minutes in it.
4) Rub BBQ seasoning on both sides of your last piece of chicken. This seasoning from KC Masterpiece is actually pretty good on chicken as well as hamburgers.
5) Set your grill on a low flame on both burners and place your chicken on the top rack. And feel free to pour the italian dressing thats still in the bowl over that italian dressing chicken breast.
6) Let them cook for about 20 minutes and then flip them.
7) About 10-20 minutes later the chicken should be around 170 degrees inside. Use your thermametor to make sure the temperature is right. If you get it much higher than 175 or 180 the chicken will start drying out.
8) Take your corn and cut off both ends of the ear and peel away a couple layers of the husk. Then soak the corn in water for 10 minutes, making sure to move them around in the water every once in a while.
9) Have your grill on a low heat and place your corn on the bottom rack. Flip them every five minutes and let them cook for about 15-20 minutes. Because the husks were soaked, the moisture prevents the husks from catching on fire and burning, and it also provides the humidity to cook the corn.
10) Now that the corn is done, you can take it off the grill and then peel away the husk and rub butter all over it and maybe give it a dash of salt. Very tasty. You could also, remove the husk and place the corn back on the grill for another 2-5 minutes to add a little smoky flavor.
11) I forgot to start cooking baked potatoes on the grill at the beginning of all this, so I cooked 3 potatoes in the microwave. (ah, baked potato button, how I love thee, even tho each potato needs to be cooked twice.)
Don't forget, you can cook the corn on the cob on the grill after your first 20 minutes of cooking the chicken so they'll be done at the same time. You could also rinse off your potatoes, wrap them in aluminum foil with some butter and cook them on the top rack of your grill alongside your chicken. Or just cook them in the microwave like I had too.
And unfortunately, I do not have a picture of the completed meal. I was so hungry I forgot to take a picture. The italian dressing chicken was the most moist, because it was a liquid marinade. The other chicken was a little more dry because the dry rubs absorbed some of the moisture out. Because of that, they could a little faster and they got up to about 182 degrees. Oh well, a little Chicken & Ribs sauce for dipping took care of any noticeable dryness. mmmmmm...