Monday, May 21, 2007
Nothing says summer like the smell of charcoal. We have a great gas grill, but on Sunday I went out & got a plain kettle-style charcoal grill. Mike & I spent the afternoon outside cooking dinner & sipping ice-cold lemondade. Shiloh was never far away; I think he instantly assumed he was partaking of our meal since we were cooking it on his territory. We cooked a simple meal - ranch flavored chicken breasts & red potatoes, along with corn on the cob. It was absolutely delicious; the chicken was moist & tender & the potatoes were soft inside with a slightly crispy crust on the bottom. And the only thing we had to clean up afterwards were a few plates, utensils & glasses. Here's to the start of some fabulous grilling & lazy summer evenings.
Ranch Chicken & Potatoes
1 pound B/S Chicken Breasts (B/S = boneless/skinless)
6 red potatoes
2 Tablespoons EVOO
1 Packet Hidden Valley Ranch Dip Mix
Slice potatoes into 1/4" thick slices. Place in Ziploc bag along with 1 Tablespoon EVOO. Add 1 Tablespoon ranch dip mix, shake to distribute evenly. Shake out onto 2 pieces of aluminum foil. Fold into two packets, place on ready grill. Cook until tender.
Rub remaining tablespoon EVOO onto chicken breasts. Sprinkle each breast with 1/2 teaspoon dip mix. Add to grill about 15 minutes after starting potatoes. Cook until chicken reaches internal temp of 180, turning once.
Our market's fresh corn didn't look great, so I got Green Giant from the freezer section. I thawed 4 ears & they were ready to add to the grill along with the chicken.