Hot off the Grill

Vero June12


Summer is the perfect time to slow down and keep it simple when it comes to cooking. It’s hot enough this time of year; there’s no need to break a sweat running around the kitchen.

Whether you’re planning a casual weeknight dinner with the family or hosting a relaxed weekend gathering, the longer days of summertime lend themselves to outdoor cooking on the grill.

We’ve got you covered with two easy-breezy recipes for your next grill-and-chill session. While you can’t go wrong with burgers and hot dogs, we’re partial to this juicy marinated grilled chicken that never dries out. No grill? No problem. It cooks up just as nicely in a grill pan on the stovetop.

We love getting nostalgic when it comes to food memories from child- hood. Nothing says summer quite like corn on the cob, and here it gets upgraded with a creamy, spicy sauce for spreading. You’ll definitely get a bit messy while eating this one, but it’s worth every lip-licking bite.

Despite the fact that these rec- ipes are decidedly unfussy, they’re still packed with flavor and visual appeal. This month’s foolproof lineup is sure to become part of your regular summer dinner rotation. We hope you enjoy it!

Cilantro-Lime Marinated Chicken


This classic southwestern flavor combo pairs well with salsa and sliced avocado. Pounding the chicken breasts to an even thickness helps them cook evenly, and the citric acid in the lime keeps them tender and juicy.

  • 4 boneless, skinless chicken breasts
  • Juice of 2 limes, freshly squeezed
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

Place the chicken breasts between two pieces of waxed paper and pound to an even thickness with a meat mallet or rolling pin.

In a medium bowl, whisk together lime juice, olive oil, garlic, cilantro and a generous pinch of salt and pepper. Add the chicken breasts and toss to coat well. Let marinate in the refrigerator for at least 30 minutes, and up to 2 hours.

Preheat a gas or charcoal grill to medium-high, and oil the grill grates so the chicken won’t stick.

Take the chicken breasts out just before grilling. Remove them from the marinade and place directly on the hot grill. Grill for a few minutes on each side, until just cooked through. Transfer to a clean serving dish and let cool slightly. Exact cooking time will vary based on how thick the breasts are; cut into the meat to check for doneness before serving.

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