Yummy meal on the grill

Before summer is over, you MUST make this chicken on the grill.  Simply deeee-lish.

• 1 bunch cilantro
• 1 cup teriyaki sauce
• 3-4 cloves garlic
• 3 T olive oil
• 1 tsp salt
• 1 T sugar
• 1 tsp pepper
• 1 lime

Combine all ingredients.  (clean garlic, smash and incorporate into marinade.  Wash and dry cilantro, remove stems, finely chop and incorporate into marinade). Add a few cleaned chicken breasts and let marinade at least 30 minutes (or overnight).  Cook over open flame and baste with remaining marinade.

Great sides on the grill:

Pouch-grilled Potatoes and Garlic 

• 1 1/2 pounds new potatoes, halved (or cut into wedges - cooks faster)
• 4 garlic cloves (minced)
• 1-2 TBS extra-virgin olive oil
• Coarse salt and ground pepper
• 1/4 cup fresh cilantro leaves
• lime

Place potatoes and garlic on large double layer of foil, drizzle with oil, and season with salt and pepper, lime spray and cilantro.  Fold foil around potatoes and crimp edges to form a packet.  Grill directly over heat source, rotating packet often, until potatoes are tender, 20-25 minutes.  After grilling, toss with additional cilantro, salt and pepper and any remaining lime juice...to taste.

Grilled corn with sour cream and cotija cheese

• 4 ears corn, husks left attached
• 1/4 cup sour cream
• 1/4 cup crumbled cotija or feta cheese (1 ounce)
• 1/2 teaspoon paprika
• course salt and ground pepper

Wrap each ear corn with a 2 inch band of foil to keep husks in place.  Soak corn in a large bowl or cold water for 10 minutes.  Remove from water and shake off excess.  Grill corn directly over heat, turning often, until husks are charred and kernels are tender...8-12 minutes.

Transfer corn to a platter.  Peel back husks and spread sour cream over cobs with a butter knife.  Sprinkle evenly with cheese and paprika.  Season to taste with salt and pepper.

And for dessert?  Grilled (over indirect heat) S'MORES.  And BONUS - try using a peanut butter cup in place of a Hershey bar.  Wow.  Wow.  WOW.