Summer is perfect for a family BBQ! Enjoy BBQ rubbed chicken, corn and golden roasted potatoes! You'll never want butter on corn again after you slather it with the unforgettable DIY chive ranch dressing!
/ serving 4 people
/ serving 4 people
Corn on the Cob
Mayonnaise(ContainsMustard/Moutarde, Egg/Oeuf, Sulphites/Sulfite)
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Preheat oven to 450°F (to roast potatoes and finish chicken). Start prep when the oven comes up to temp! BBQ TIP: Instead of pan-frying, grill corn cobs on medium heat, turning occasionally, until corn kernels are dark golden-brown, 10-12 min.
Wash and dry all produce.* Cut potatoes into 1/4-inch thick rounds. On a baking sheet, toss potatoes and half the garlic salt with 2 tbsp oil, then arrange in a single layer. Season with salt and pepper. Roast in top of oven, until tender, 25-28 min.
While potatoes roast, pat chicken dry with paper towels. In a medium bowl, add chicken, BBQ seasoning, remaining garlic salt and 1 tbsp oil. Toss to coat. Transfer to a foil-lined baking sheet. Roast in middle of oven, until cooked through, 18-21 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
While chicken cooks, husk corn. In a large pot, add corn and enough water to cover (approx. 1-2 inches). Season with salt. Cover and bring to a boil, 3-4 min. Remove pot from heat and set aside, to steam, still covered, until tender.
While corn steams, peel, then mince or grate garlic. Finely chop chives. In a small bowl, whisk together sour cream, mayo, garlic, half the chives, 1 tbsp vinegar and 1 tsp sugar. Season with salt and pepper. Set aside.
Slice chicken. Spread half the ranch over corn, then sprinkle with remaining chives. Divide chicken, corn and potatoes between plates. Serve with remaining ranch on the side.