Meat & Seafood
Juicy, marinated chicken breast gets the grill treatment with a spicy slather of Felton & Mary’s Medium BBQ Sauce for that smoky-sweet depth. Served up with a charred corn and grilled avocado salad that’s basically sunshine on a plate, this dish screams Hello, summer—let’s eat!
Serves: 4
Difficulty: Easy
Inactive Time: 1-4 hrs.
Prep time: 10 minutes
Cook time: 15 minutes
Allergens: Soy, Dairy
Ingredients:
• 2 lb. boneless skinless chicken breast, cut into large 2” chunks
• 2 T safflower oil (or other neutral oil)
• 1.5 t salt
• 2 c Felton and Mary’s Medium BBQ Sauce
• 8 BBQ skewers, metal or wooden
• 2 ears corn
• 2 T extra virgin olive oil
• 2 heads Romaine lettuce, thinly chopped
• ½ c Market House Cheddar, shredded
• 1 c grape tomatoes, halved
• ¼ c cilantro, leaves only
• 2 T basil, leaves only, rough chopped
• 1-2 avocados, halved and diced
• Pinch each salt and pepper
• 1 c Toby’s Ranch dressing
• 1 lime, wedged
Steps:
• In zip top bag or bowl with lid, add chicken chunks, oil, salt and BBQ sauce. Close bag/cover container and chill 4 hours up to overnight.
• Preheat grill. Skewer chicken pieces and grill over high heat briefly on all sides to mark chicken. Move skewers to indirect heat and cover grill, cooking and basting skewers with more sauce to 165F internal, about 6 min. Remove from heat and serve with Grilled Avocado and Corn Salad.
• While chicken is cooking, shuck corn and grill on all sides until soft and lightly charred, about 6 min. Halve and pit avocados and lightly grill cut side down just to mark/char. Remove and when cool to handle, cut kernels from cobs and dice avocado. Toss with remaining ingredients. Serve immediately.
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