Saturday Night BBQ

I love September evenings in Southern California when the weather begins to cool and you can BBQ without baking yourself in the process. Tonight we had barbecued chicken, fruit salad and grilled corn on the cob so sweet it didn't even need butter!

Barbecued Chicken

2 large chicken breasts, bone-in and skin on, halved
2 ½ cups of your favorite BBQ sauce, divided

Place all four pieces of chicken and 2 cups of the barbecue sauce into a gallon size zip baggy. Refrigerate overnight.

30 minutes prior to grilling, remove chicken from the marinade and pat dry. Spray a baking dish with non-stick cooking spray and bake chicken at 350-degrees F for 30 minutes. Remove from oven and brush with additional barbecue sauce, then grill for approximately 5 minutes per side until done.

Fruit Salad

1 kiwi fruit, sliced
1 mango, sliced
6-8 strawberries, sliced
1/2 cup blueberries
3 large mint leaves, chopped
1 tablespoon fig balsamic
1 tablespoon honey
Sprinkling of poppy seeds

Toss together and refrigerate for approximately one hour prior to serving. Garnish with sprig of mint leaves.

Grilled Corn on the Cob

4 ears corn, husks still attached
Salt
Raw sugar
Ivah’s House Seasoning
Olive oil
Kitchen twine

Cut any straw from the top of the corn cob. Remove one or two of the outer husks and throw away. Gently begin to peel husks down like you would peel a banana, without detaching. Once they are all peeled, tie the husks approximately 1 ½ inches from the end of the ear of corn.

Fill a large pot with hot water. Add a tablespoon or so each of salt and raw sugar. Place corn in pot, keeping husks out of the water. Bring water to a boil and immediately remove corn. Place on large sheet of foil. Drizzle with olive oil. Salt to taste and sprinkle with my house seasoning. Wrap in foil until ready to grill. Grill for approximately 2 minutes, turn cobs a quarter turn, grill another 2 minutes, and so on, until corn has lovely caramelized striping. Wrap in foil once again until ready to serve.