Summer is my favorite – how could you not love all the seasonal food that goes along with it? As the summer is winding down, I’m trying to squeeze in eating as many meals I can on the grill. I love eating outside and enjoying the evening light.
A typical American summertime meal would be grilling hamburgers, ribs, hot dogs, fresh seafood, corn and other veggies for a big crowd. Pasta salad is also always a big hit! Last night I made chicken, corn and Brussels sprouts on the grill. Before I begin, I know Brussels sprouts (which look like mini cabbages) are an acquired taste, but I have it and I love them, and if you try them this way I’m sure you’ll love them too.
Here’s a complete list of ingredients for this meal, feeds 2:
- Chicken breast (2)
- Corn (2)
- Brussels Sprouts (3 or 4 cups once they’re sliced)
- Balsamic Vinaigrette
- Extra Virgin Olive Oil
- Feta Cheese
- Craisins (Cranberry raisins)
- Salt & Pepper
First, shuck corn and wrap in aluminum foil to place on heated grill. I know there are many ways to cook corn but this is my favorite. The corn should take 20 minutes or so.
Second, marinate the chicken. Add a splash of balsamic and honey in a bowl, mix, add chicken and let marinate a bit before grilling. Check the chicken when it’s on the grill, depending on the size/thickness/and your grill, time will vary.
Now for the Brussels sprouts. Rinse then slice the Brussels sprouts to a size of your liking. Some of the outer leaves will fall off but that’s okay – once cooked they will be crispy and delicious. Marinate with olive oil and a pinch of salt until they are coated. If you have a vegetable grate for your veggies, cook them on the grill. If not, cook in the oven on a baking sheet at 350° for 15-20 minutes until they’re crispy. When Brussels sprouts are done, let cool for a bit before adding feta cheese, Craisins and a splash of balsamic.
Hope you all enjoy this recipe and if you try it – let me know! Bon appétit.