1 family-sized package split chicken breasts 1 cup olive oil Juice of 1 lemon 2 cloves garlic, pressed 1 tsp kosher salt Fresh ground black pepper Chili powder
Â Clean chicken, dry and place in a large Ziploc bag.Â Combine remaining ingredients except for chili powder in a small bowl.Â Pour over chicken, seal bag and shake to evenly coat chicken.Â Place in refrigerator to marinate for 1/2 hour. Preheat grill on high.Â Remove chicken from marinade and place on a platter, skin-side up.Â Sprinkle chicken with chili powder.Â Turn grill to low and place chicken breasts skin side down, cook for 2 minutes.Â Turn over, cover grill and cook for 25â€”30 minutes until juice run clear and internal temperature reaches 165*. Place cooked chicken breasts on a clean platter and cover with foil.Â Allow to rest for 5 minutes.Â Serve.
1 lb frozen corn kernels 1/2 tsp. kosher salt 1/8 tsp. baking powder 3 Tbsp. unsalted butter 2 tsp. lime juice 1 Tbsp. chopped fresh cilantro Place corn kernels in a medium saucepan.Â Cover with cold water.Â Add salt and baking powder.Â Place over medium-high heat and bring to a boil.Â Reduce heat and simmer for 2â€”5 minutes until corn is tender.Â Drain off water and add butter, lime juice and cilantro.Â Stir until butter is melted.Â Serve.
1 lb. fresh strawberries, cleaned and hulled 1 package shortcakes 1/3 cup strawberry jam 2 tsp. kirsch (or maraschino cherry liquid) 1 tsp. lemon juice Vanilla ice cream Whipped cream
Soak 4 wooden skewers in water for 1/2 hour.Â Preheat grill on low. Meanwhile combine strawberry jam, kirsch and lemon juice in a small bowl.Â Set aside. Place strawberries onto skewers.Â Place onto grill and cook for 4â€”5 minutes turning half way through. Place shortcakes onto grill just until they are warmed and have grill marks. Place cakes on a serving platter and put a small scoop of ice cream into each.Â Top with grilled strawberries, sauce and whipped cream.Â Serve.