Dinner on the Grill

I just can't turn on the oven or the stove when the thermometer reads 100+.

In fact, both appliances are unplugged right now and the toaster over is banished to the garage for occasional use out there.

Seriously.

So, we are getting really creative with the BBQ.

Dinner tonight was Dill Spiced Corn, Marinated Chicken, Red and Green Bell Peppers with Onions, and Seasoned Potatoes, all cooked on the grill.

1. Marinate the Chicken. You can use one of the marinades I have already posted, or make it up. Just make sure you use some acid (like citrus) and some salt. I used the juice of one lime, the end of a bottle of teriyaki, a little soy sauce, some garlic, and some lemon pepper.

2. Wash Potatoes and cut into rounds, about 1/2 an inch thick. Put them in a microwave proof bowl (I use a glass pie pan) and toss with oil. Microwave for about 8 minutes. Doing this ensures they cook all the way through without burning.

3. Meanwhile, husk the corn and get all the silk off, rub or brush a little bit of butter on each cob, and sprinkle with dill. Wrap each ear in a square of foil.

4. Cut up the onions and Bell Peppers (bigger pieces = less likely to fall through the grill). Sprinkle with a few drops of oil and salt and pepper.

5. Pre-heat the grill.

6. Potatoes, bell peppers and onions bottom middle of the grill. Turn each piece individually one time, about 5 minutes per side.

Corn rims the bottom grill--just line em up along the outside, and turn em over every once in awhile. Total cooking time about 15 minutes.

Chicken starts on the next rack up, so it can cook thoroughly. When you take the potatoes off after about 10 minutes, put the chicken in their place. Each side should get about 3 minutes to get that grill look and taste.


So good, we all loved dinner tonight, and no extra heat in the house!