This picture did this meal little-to-no justice. TRUST me, it was delicious! This was my third attempt at working the grill and ’twas the charm. If you have read the book I’m [d]reading and no longer eat meat, replace the word chicken with the word corn-still Girls Can Grill! Corn (GCG!C)
**The G could totally stand for Guy, too
Chicken breast (of the boneless/skinless variety)
Olive oil (I used a sundried tomato/garlic oo)
Fresh corn on the cob
Preheat (to medium) & oil your grill
1. Can we skip this step? NO. Wash your hands!
2. Cut the rinsed chicken breast into strips (Prep as many as your lil heart desires)
3. In a dish big enough to fit the chicken in a single layer (with walls would be wise) pour enough lemon juice to cover the bottom
4. Drizzle some of that good olive oil in an even layer. Add the chicken strips
5. Sprinkle with the seasonings listed (easy on the salt- especially if your lemon pepper has salt in it)
6. Flip these guys over and repeat (sprinkle the opposite side) add more lemon juice to sit on top of the meat. Let sit 5-20 minutes
*1<;x<;6* Meanwhile, soak ears of corn in a bowl of water for 15 minutes. Remove from water, peel the husks down *without ripping them off*, remove the silk (hairy stuff) sprinkle generously with lemon pepper and pull the husks back up. These need about 15-20 minutes on the grill. Place over direct heat for two minutes on each side and then over indirect heat with the lid on the grill until its desired doneness.
7. Brush or drizzle chicken with olive oil. Add chicken to the grill. Try not to get tong-happy and flip too quickly or too frequently. Lay them down and leave them be for at least 3 minutes. The amount of time it takes to cook will depend on the size of the chicken and if you close the lid or not. My pieces were fairly small and took about 12-14 minutes to cook.
**Use clean tongs when dealing with cooked and uncooked meat**
8. The chicken is done when there is no pink showing when cut at the thickest part and juices are running clear. Advice: Don’t have your flame too high so that your meat doesn’t turn out dry.
Serve with fresh steamed green beans from your local farmers market and sticky rice, if you’re feeling Filipino! =)
Note: I didn’t put any measurements in because they’re all relative to how much you want to make, how flavorful you want your food, and quite frankly–you’ll have a better feel for cooking if you Try it yourself. Trial and error, people! Plus, I don’t measure when I’m sprinkling =)