Whether they’re tailgating outside a favorite team’s stadium or hosting a game watch at home, football fans know food is a big part of the game day experience.
Certain foods, like chicken wings and nachos, are synonymous with game day buffets, but fans can cook anything they like for the big game.
Those who want something a little more hearty than finger foods can try their hands at this recipe for “Barbecued Chicken Breast With Grilled Corn and Tomatoes” courtesy of Lines+Angles.
Barbecued Chicken Breast With Grilled Corn and Tomatoes ( Makes 4 servings)
• 3 1/2 tablespoons lemon juice
• 1/2 cup olive oil
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• 2 cloves of garlic, minced
• 1 small onion, minced
• 1/4 teaspoon thyme
• 1/4 teaspoon cumin
• 4 boneless chicken breast halves
• 4 ears fresh corn, husks removed
• 2 tomatoes, thickly sliced
• 1 tablespoon olive oil
INSTRUCTIONS:
1. In a small glass bowl, combine the first eight ingredients to create the marinade.
2. Place the chicken and the marinade in a one gallon plastic storage bag. Squeeze bag to coat the chicken. Seal and refrigerate for at least 4 hours or up to 24 hours.
3. Grill chicken over indirect medium heat for about 8 to 10 minutes on each side, or until a meat thermometer inserted into the center of the breast registers 170 F.
4. About 10 minutes before the chicken is ready, brush corn and tomatoes with olive oil and season with salt and pepper. Watching carefully, grill for about 5 to 8 minutes until done. Cooking time will depend on grill temperature.
