March 22, 2009

Cajun Chicken Wings & Corn on the Cob

It's that time of year again to cook everything on the grill. I love the smell of food cooking on the grill. Sunday evening was the perfect day for grilling. We have this cookbook we haven't tried many recipes out of yet. (Barbecues, Grills & Outdoor Eating) I'm sad we've waited this long but it definitely won't be the last one. Note: You will need a roll of paper towels on hand as this can get a little messy. But it's soooo worth it. You'll thank me for this one!!

8 chicken pieces (drumsticks, thighs or wings) - we used wings
2 ears of fresh corn
2 tsp garlic salt
2 tsp pepper
1 1/2 tsp ground cumin
1 1/2 tsp paprika
1 tsp cayenne pepper
3 tbsp melted butter

Trim any excess fat from the chicken, but leave the skin in place. Slash the thickest parts with a knife, to allow the flavors to penetrate the meat as much as possible.

Pull the husks and silks off the ears of corn, then rinse them under cold running water and pat them dry with paper towels. Break them in half or small pieces.

Mix all the spices together. Brush the chicken and corn with the melted butter. Sprinkle the spices over them and toss well to coat evenly.

Cook the chicken pieces on a medium-hot grill for about 15 minutes, turning occasionally. Then add the corn and cook the chicken & corn for about 15 minutes more, turning often. Enjoy with a frosty beer!!

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