Grilled Spinach Garlic Chicken with Spicy Street Corn

Atlanta-based chef and the first African-American winner of “Food Network Star,” Tregaye Fraser is known for putting a fresh spin on tried-and-true recipes. Here, Fraser, who also works with the Thomas F. Chapman Family Cancer Wellness program at Piedmont to develop fresh, healthy recipes, shares easy enhancements to chicken and corn on the cob, and showcases her new line of plant-based spreads.

INGREDIENTS

For the chicken

• 4 boneless chicken breasts
• 2 tablespoons granulated onion
• 2 tablespoons granulated garlic
• 4 tablespoons Chef Tregaye’s Garlic Spinach Butter (substitute, 1 cup spinach blended with 1 cup butter and 2 tablespoons granulated garlic)
• 1 tablespoon pink Himalayan salt
• 1 tablespoon dry parsley
• 1 teaspoon black pepper

For the corn

• 8 ears of corn
• 2 cups almond milk
• 5 cups grated Parmesan cheese
• One 8-ounce container of Chef Tregaye’s Spicy Chilli Garlic Butter (substitute, 1 cup butter with chili sauce/paste, as desired)
• ó cup cilantro (roughly one bunch)
• 1 tablespoon cayenne pepper
• salt and pepper to taste
• 8 wooden skewers

DIRECTIONS

For the chicken

Season chicken breasts with salt, pepper, granulated onion, dried parsley, and granulated garlic.

Add chicken to a smokeless grill or indoor grill. Grill chicken for about 2 minutes on each side. Add 1 tablespoon butter to each chicken breast. Rotate chicken breast for 8 to 10 minutes, until completely cooked.

For the corn

Fill half of a large pot with water. Add almond milk and bring to a boil. Add corn and boil for 10 minutes, then turn off heat.

Melt butter in a pan. Pour melted butter into a shallow dish. Add Parmesan cheese to another shallow dish. Place skewers into corn. Roll corn into butter, then roll buttered corn into Parmesan cheese and sprinkle with cilantro. Add a pinch of cayenne pepper to each ear of corn and enjoy.

Details: http://cheftregayes.com