Crowd-Pleaser
Grilled Chicken Kabobs
Grilled Corn and Tomato Salad
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 3 cloves garlic, minced
- 1 Tbsp minced fresh thyme
Instructions
- Cut chicken into 1½-inch chunks; place in a large zip-top plastic bag. Add oil, vinegar, garlic, and thyme. Seal bag, and turn to coat chicken with marinade. Chill at least 4 hours or up to 2 days.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding marinade. Thread chicken onto metal skewers; season lightly with salt and pepper.
- Grill chicken, covered, 5 to 6 minutes per side or until done.
Side Dish Ingredients
- 3 ears corn, shucked
- 3 Tbsp olive oil, divided
- 2 Tbsp balsamic vinegar
- 3 Roma tomatoes, sliced
- 2 Tbsp chopped fresh basil
Side Dish Instructions
- Preheat grill or grill pan to medium-high heat. Brush corn with 1 Tbsp oil. Grill corn, covered, 5 to 6 minutes, turning occasionally. Cut kernels from cobs; discard cobs.
- Whisk together 2 Tbsp oil and vinegar in a large bowl. Add tomatoes, corn, and basil; toss. Season with salt and pepper to taste.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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- Matching Grocery List
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