Marinate Ahead and Grill
Ranch Chicken Kabobs
Grilled Corn on the Cob and Nutty Banana Boats
Ingredients
- 2 lb boneless, skinless chicken breasts
- ⅓ cup olive oil
- ⅓ cup Ranch dressing
- 3 Tbsp Worcestershire sauce
- 1 Tbsp finely chopped fresh rosemary (or use dried)
- 2 tsp salt
- 1 tsp lemon juice
- 1 tsp white vinegar
- ¼ tsp pepper
Instructions
- Cut chicken into 1-inch pieces.
- Combine oil and remaining ingredients in a large bowl; add chicken, coating well.
- Cover and marinate in refrigerator 30 minutes.
- Preheat grill to medium-high heat. Thread chicken onto long metal skewers; discard marinade.
- Grill chicken on lightly greased grill grates 8 to 12 minutes until chicken is done, turning once or twice.
Side Dish Ingredients
- 9 ears fresh corn
- 6 Tbsp butter
- 6 bananas
- ½ cup peanut butter (or other nut butter)
- ½ cup semisweet chocolate chips
Side Dish Instructions
- Preheat grill to medium-high heat. Grill corn in husks, with grill lid closed, 15 minutes. Shuck and serve with butter.
- (Remove corn kernels from 3 ears and save for Corn Fritters recipe).
- Leaving the peel on, cut a slit in each banana lengthwise.
- Scoop a small spoonful of peanut butter into banana boat, and top with a few chocolate chips.
- Place stuffed banana boats, peel side down, on the grill and cook until chocolate is partially melted.
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