Spice-Rubbed Grilled Bone-In Chicken

Kroger has $1/lb bone-in skin on chicken breast halves this week. So this was a cheap and good meal!

3/4 c kosher salt (or 6T table salt)
3/4 c sugar
3-4 bone-in skin on chicken breasts (mine =3 1/2 lbs for 3)

SPICE RUB:
2T cumin
2T curry
2T chili powder
1T allspice
1T ground black pepper
1t cinnamon

In a gallon size zip lock bag, dissolve salt and sugar in 1 qt water. Add chicken, then seal bag. Press out as much air as possible. Refridgerate an hour to 1 1/2 hrs. Remove from brine and rinse well and pat dry with paper towels.

Mix spice rub and rub all over chicken. Oil grill. Grill skin side down, 2-3 min on each side to get a nice well-browned exterior. Move chicken over to one side and turn off that side of the burners (in direct heat) and cover with foil. Shut grill and grill skin side up about 10 min. Turn over and cook 5 min more. Cook until 160 degrees. Slice off of bone and serve.

Quick Easy Grilled Corn

Found a great recipe that made corn on the cob easy. No soaking in water, no messy cleaning the silk off. The corn, once grilled, was easy to husk....The silk was dry and just fell off. Forget trying to scrub your corn from all the silk...this is the way to go...at least for me it was:)

Preparing corn for grilling:

1. Remove all but the innermost layer of the husk. The kernels should be covered by, but visible through, the innermost layer.

2. Use scissors to snip off the tassel, or long silk ends, at the tip of the ear.


Grilling:

1. Grill the corn over a medium-hot fire, turning the ears every 1 1/2 to 2 minutes, until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels, 8 to 10 minutes.
2. Transfer the corn to a platter. Carefully remove and discard the charred husks and silk. Season the corn with salt and pepper to taste. Serve immediately with butter, if desired.