Grilled Corn Dip

Ingredients

• 6 medium ears sweet corn, husks removed
• 1 large onion, chopped
• 1 jalapeno pepper, finely chopped
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon chili powder
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 tablespoons sliced green onions
• Tortilla chips

Directions

• Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
• Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.
• In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.
• Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips. Yield: 5 cups.

Honey Bourbon Barbecue Chicken Breasts

Ingredients 2 tablespoons butter

1 cup onion, minced

1 clove garlic, minced

2 cups ketchup

1 cup apple cider vinegar

1 cup molasses

1/2 cup honey

1 tablespoon Dijon mustard

1 tablespoon chili powder

1 tablespoon black pepper

2 tablespoons bourbon

6 chicken breast halves

1 tablespoon coarse kosher salt

1/2 tablespoon black pepper Directions Melt butter in a saucepan over medium heat. Add onion and garlic and sauté until soft, about 4 minutes. Add the next 7 ingredients. Reduce heat to a simmer and cook slowly for 20 minutes; until the sauce thickens. Stir in bourbon. Prepare a medium-hot fire in the grill. Mix salt and pepper together. Sprinkle over chicken breasts. Grill chicken about 10 minutes per side or until the internal temperature reaches 165°F. Reserve 1 cup of barbecue sauce. Brush chicken lightly with remaining sauce and cook for 2 minutes longer. Place chicken on a platter and cover loosely with foil until ready to serve. Serve with remaining sauce, warmed.

Honey Grilled Chicken Breasts

Ingredients
1/2 cup orange juice
1/3 cup honey
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
2 tablespoons minced fresh gingerroot
12 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
8 boneless skinless chicken breast halves (6 ounces each)

Directions
In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.

Coat grill rack with cooking spray before starting the grill. Drain chicken and discard marinade. Grill, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with reserved marinade. Yield: 8 servings.

Amazing Cilantro Lime Mango Grilled Chicken Sandwiches

Marinade
1/4 Cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 Tablespoons finely grated fresh lime zest
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chipotle chile powder
1 Tablespoon olive oil
1 lbs chicken breast tenderloins or strips

Salsa
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 Tablespoons finely chopped fresh cilantro
1/2 jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon chipotle chile powder
1 Tablespoon fresh lime juice

Grilled Vegetables
1 sweet onion cut into 1/2 inch slices
1 red bel pepper, quartered
1 Tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon minced garlic

Lime Mayonnaise
1/2 cup mayonnaise
2 Tablespoons fresh lime juice
16 thick slices French bread
2 mangoes- peeled, seeded and sliced
8 slices Monterey Jack cheese

Directions

1. For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest salt, onion powder, pepper, chile powder and olive oil in small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal and shake the bag to coat. Refrigerate for 1 hour.
   
2. For the salsa: combine the tomato, onion cilantro, jalapeno, garlic, pepper, salt, chipotle pepper and lime juice in a bowl. Cover with plastic wrap and refrigerate
3. To prepare the grilled vegetables, toss the onions and red peppers with 1 Tablespoon of olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
4. For the lime mayonnaise: whisk together the mayonnaise and lime juice; cover with plastic wrap and refrigerate.
   
5. Preheat an outdoor grill for medium-high heat.
6. Grill the marinated chicken on the grill until no longer pink in the center and juices run clear, 8-10 minutes. Grill the red pepper and onions until tender and golden brown, 8-10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
   
7. Spread each slice of bread with lime mayonnais. Layer half of the pieces of bread with sliced mango, and 1 Tablespoon salsa, grilled chickn tenderloins, grilled peppers, grilled onions and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slice of bread. Return the sandwiches to the grill, turning when the bottom is golden brown.
   
8. Return the sandwiches to the grill and grill them unil the bread is toasted and the cheese melts, about 2 minutes per side.