Gluten-Free BBQ Chicken

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I grew up eating corn on the cob from Upstate New York. It’s the BEST! For this meal, I simply popped into a local Farmer’s Market and Grocery Store. I always pick up a bag of Salt Potatoes from Syracuse at the grocery store Hannaford along with locally grown corn (if the fruit stand on the side of the road was empty!).

The homegrown tomatoes, romaine lettuce, and cantaloupe add to the nutritiousness of this meal. This is one of my favorite summertime meals!

Grilled Zucchini & Squash: I picked up zucchini and squash at the Farmer’s Market. I cut them into long slices and poured some pesto olive oil in their bowl. Toss in bowl. Add about a teaspoon of salt and pepper.  Grill over medium flame until tender about 5 minutes flipping occasionally.

Grilled BBQ Chicken: Split chicken breasts in half. Brush on Gluten Free BBQ Sauce and keep flipping over grilling until the chicken is no longer pink inside. About 20 minutes or until juices run clear.

Fresh Corn: Take off corn husks and place corn on the cob in a pan of boiling water. Boil for 13 minutes. Take out of water and place in a bowl. Serve with butter and salt.

Hinerwadel’s famous Salt Potatoes (Potatoes and salt in a 5 lb bag. Be sure to bring a bag full home in your suitcase as I do!): Wash and scrub each potato. Place entire bag of salt included in the bag of potatoes as well as potatoes in boiling water. Boil for about 20 minutes or until desired tenderness. Drain and place potatoes in a bowl. Add cubes of butter. Serve warm.

Enjoy every morsel,

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