BBQ ideas - Garlic Chicken and Chilli Corn on the Cob

Two more easy peasy lemon squeezy ideas for your next BBQ which could be today looking at the nice weather!
Chicken fillets with garlic, white wine and parsley:
and chilli corn on the cob:
You will need some kitchen foil for the corn and a large plastic food bag for the chicken.

Print Recipe
For the chicken:
2 skinless chicken breast fillets
a glug of olive oil
2 tablespoons of white wine
3 fat cloves of garlic - finely chopped
a small handful of flat leaved parsley - chopped
a pinch of salt and some black pepper to season

How to do it:
Get yourself a nice big plastic food bag (or you can just put the chicken in a shallow dish).  Make a couple of slits in the chicken.  Pop them into the bag along with the rest of the ingredients and give it a massage!  This will coat the chicken nicely.  Put it into the fridge (covering with cling film if you didn't use a bag) and leave to marinade for a couple of hours if you can.
Remove from the fridge 15 minutes before you're going to cook it and put it straight on the BBQ for about 3 or 4 minutes each side - or until cooked through.

For the Chilli corn:
2 corn on the cobs - or however many you fancy making of course. 
For each cob: a knob of butter, a glug of oil, sea salt and black pepper and a good pinch of dried chilli flakes.

You can of course get this ready in the morning before your BBQ:
How to do it:
You want extra thick kitchen foil or just do a double layer like I did.  Get four pieces (two for each cob) and lay them on top of each other.  Put a cob in the middle of each along with the butter.  Season with salt and pepper and the chilli flakes.  Drizzle with olive oil and bring the sides of the foil up to make a loose parcel.  Pop onto the BBQ and cook for something like 30 to 35 minutes - the time will depend on your BBQ.
 If you have a charcoal BBQ like we have - using a chimney starter is the best way to start it ensuring it's ready to cook and not burn your food.
Fantastic gadget!

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