Might Be In Over My Head…Maybe?

Monday Munchies: Grilled Citrus Chicken Breast with Grilled Corn (Dinner on a Dollar Series)Sometimes you just need something fast and yummy to serve. What’s nice about most of the meals presented in the Better Homes and Gardens Dinner on a Dollar magazine is that they are fast and easy prep. Even better is always the price. So number 33 caught my eye first by its name – Citrus Chicken and Grilled Corn – and second, when I read through the recipe, it seemed pretty easy with a few minor adjustments of course.

On this one I wasn’t eating dinner so the garlic got to stand in this recipe. What I did change was a spice issue. Paprika is not that spicy a spice so I opted to add chili pepper. The other change came to the rice. I love herb seasoned rice. This particular one called for cilantro but I wanted to add a little more flavor so I opted to add some fresh copped chives. Clocking in at $3 a serving for regular pricing, I was able to get it down to about $2 a serving doing some smart buying. Only took about 30 minutes in total to prep and cook. And according to my family, very yummy.


4 ears of corn in husks, silk removed

2 tablespoons of orange juice

2 tablespoons of lime juice

1/2 teaspoon of onion powder

1/2 teaspoon of garlic powder

1 tablespoon of olive oil

1 tablespoon of red wine vinegar

4 large chicken breasts sliced in half lengthwise

pinch of salt

pinch of fresh ground pepper

1/2 teaspoon dried or fresh chopped garlic

1/3 teaspoon paprika

1/3 teaspoon chili powder

1/4 cup softened butter

2 servings of hot cooked rice

1 tablespoon chopped chives

1 tablespoon chopped cilantro

Putting It All Together:

1. Start by mixing the basting sauce together. In a small bowl mix orange juice, lime juice, onion powder, garlic powder, olive oil and red wine vinegar. Whisk until well blended.

2. Grill corn in husk over medium flame/heat.

3. Grill the chicken breast over medium heat for a bout 15-20 minutes until cooked. Turn chicken every three to four minutes and basting the chicken each time you turn.

4. Cook the rice according to the directions. About 5 minutes before done, add chives and cilantro. Stir in and let cook the rest of the way according to directions.

5. In a small bowl, mix garlic, paprika, chili pepper, salt, pepper and softened butter. Mash the butter into the dry mixture and stir until well combined.

6. Serve by removing the husks from the corn. Add butter spread to the corn. Plate a serving of rice and place chicken on top.

Pretty yummy. Pretty simple. Pretty fast.

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