Tangy Grilled Chicken

This recipe was given to me by a friend this week. It is one of the easiest recipes ever. Great recipe for summer grilling.


Ingredients

* 2/3 cup Ranch salad dressing
* 1/3 cup FRENCH'S® Classic Yellow® or Honey Mustard
* 1/4 cup dark brown sugar
* 4 (5 ounce) boneless skinless chicken breasts, seasoned with salt and pepper

Preparation

* MIX salad dressing, mustard and sugar.
* Pour 2/3 cup mixture over chicken.
* MARINATE chicken in refrigerator 30 min. or up to 3 hours.
* GRILL chicken on greased rack over medium heat for 15 min. or until done.
* Serve chicken with remaining mustard mixture.

Happy Memorial Day... Grilled Corn on the Cob

Happy Memorial Day! Since everyone is usually grilling today here is a yummy simple recipe for corn on the cob. Mike makes this all of the time. We got the recipe from one of Steven Raichlen's books. His books on grilling are the best. He gives step by step directions and has tons of great recipes. He started the beer can chicken craze.

Here is the recipe:

Ingredients

1. 6 tablespoons unsalted butter, softened
2. 1/2 cup freshly grated Parmesan cheese (2 ounces)
3. 1 garlic clove, minced
4. Salt and freshly ground pepper
5. 4 ears of corn
6. Vegetable oil, for the grill

Directions

1. Light a grill. In a bowl, mix the butter with the Parmesan and garlic. Season with salt and pepper.

2. Strip the husks from each ear of corn and remove the silks. Using kitchen string, tie the husks together at the end of each ear to form a handle.

3. Lightly brush the grate with oil. Grill the corn over a medium-hot fire, turning, until partially cooked, about 5 minutes. Brush the corn with the Parmesan butter and continue grilling, turning frequently and brushing with more butter, until deeply browned and tender, about 5 minutes longer. Serve at once with the remaining Parmesan butter.

Enjoy!