Here’s a fun meal we tried on Sunday. I love summer because it means grilling out! We grill a lot and eat outside as much as possible when the weather is nice. This menu was especially enjoyable because of the light citrusy flavors.
I made the lime butter to go with the corn and it was incredibly good. The flavors of the chicken were excellent and it was very moist after pounding it. I also made couscous with toasted pine nuts to round out the meal.
And, in case you were wondering, this is a recipe from the book which I burned and am now the proud owner of.
Orange-Chipotle Chicken with Grilled Corn
4 boneless, skinless chicken breast halves
1 large orange, zest and juice
2 T. balsamic vinegar
1 clove garlic, minced
1 t. dried oregano
¼ t. chipotle chile powder (or other chile powder)
4 ears corn, unhusked
Heat grill to medium heat. Pound chicken to even thickness. Combine the zest, juice, vinegar, garlic, oregano, chile powder, and ¾ teaspoon of salt in a shallow bowl. Add the chicken and turn to coat evenly. Cover and let stand while the grill heats. The chicken can be refrigerated up to four hours; turn occasionally in the marinade.
Lightly oil the grill rack. Place the corn on the grill and cover. Grill for 10 minutes. Add the chicken breasts with any clinging marinade to the grill. Cover and grill, turning the corn and chicken occasionally, until the corn husks are charred and the chicken is nicely browned on the outside and feels firm when pressed, about 10 minutes longer. Transfer the chicken and corn to a platter and serve.
Lime Butter is a fun way to embellish corn on the cob. Grate the zest from one lime into a bowl and add ½ cup of room temperature unsalted butter. Mix well, season with salt and freshly ground pepper, and let stand at room temperature for about 30 minutes before serving to blend the flavors.