I am in a grilling mood so there is going to be an influx of barbecue recipes on here, I think very few people will complain. We finally have a grill, but haven’t set it up yet (oops) so I am still making this recipe on my grill pan. This is a recipe from Cooking Light in the latest issue. I made a few changes just based on what I could find but the recipe is primarily in tact.
Ingredients:
- 1/4 cup nonfat buttermilk
- 3 tablespoons 0% Greek yogurt
- 2 tablespoons minced fresh flat-leaf parsley
- 1 tablespoon minced shallots
- 1 teaspoon minced fresh thyme
- 1 teaspoon cider vinegar
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 1 large garlic clove, minced
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1 teaspoon onion powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 2 ears yellow corn, shucked
- 1 small red onion, cut into 1/2-inch slices
- 1 cup yellow cherry tomatoes, halved
- 1 cup cherry tomatoes, halved
- 1 sliced peeled ripe avocado