Grilled Chicken And Corn With Tartar Butter Recipes

Steps:

• Heat grill to medium-high and grease grates. (Alternatively, heat a cast-iron grill pan over medium-high and lightly grease.)
• In a medium bowl, combine chicken and 2 tablespoons olive oil, season with salt and pepper, and toss to evenly coat. Rub corn and okra with the remaining 2 tablespoons olive oil and season with salt and pepper. Skewer okra or place in a grill basket to prevent them from falling through the grates during cooking.
• Working in batches if needed, grill chicken, corn and okra, turning occasionally, until chicken is nicely charred and cooked through and vegetables are tender, about 5 minutes for the okra and 10 to 12 minutes for the chicken and corn.
• Meanwhile, in a medium bowl, combine butter, pickles, capers and parsley. Season with salt and pepper, and mix well. Once okra is done, toss with 2 tablespoons of the tartar butter while warm.
• Divide chicken and vegetables among plates. Slather corn with some of the tartar butter. Serve with lemon wedges and extra tartar butter on the side.

Steps:

• Set up the grill for direct grilling and preheat to high.
• Strip back the corn husks, as you would peel a banana, exposing the kernels. Bring the husks together beneath the ear of corn to make a sort of handle and tie with string.
• Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.
• Lightly brush the corn with a little of the butter and arrange on the grate, positioning the ears in such a way that the husks are away from the fire. Grill the corn until the kernels are handsomely browned on all sides, turning as needed, basting with the remaining butter, and most important, seasoning generously with salt and pepper. Serve at once and get ready for one of the most fabulous tastes in life.

Steps:

• Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons olive oil, the chili powder and 1/2 teaspoon salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)
• On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with 3/4 teaspoon salt and drizzle with the remaining 1 tablespoon olive oil.
• When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill with smaller flames underneath. For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.)
• Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving.

Steps:

• Place corn (in husks) in large container; cover with cold water. Let stand 2 hours.
• In small bowl, mix Garlic-Cilantro Butter ingredients. Cover; refrigerate until serving.
• Heat gas or charcoal grill. Place corn (in husks) on grill over medium heat. Cover grill; cook 20 to 30 minutes, turning occasionally, until corn is tender. Remove husks from corn. Serve corn with Garlic-Cilantro Butter.