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Stay Cool: Cook Corn and Kabobs Outside

Get into the habit of grilling outside. Grilled meat and vegetables taste fantastic when prepared well and you keep the heat outside.

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Grilled Corn on the Cob

Pull husks away from corn but leave husks attached. Remove silks and then push the husks back over the corn. You can tie the end of the husks to keep them in place over the corn. Soak corn in cold water for 30 minutes. Then place on a preheated grill for 20 to 25 minutes on medium heat.

Chicken Teriyaki Kabobs

A tasty recipe to make outdoors.

Ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup Teriyaki marinade
  • 1/2 tsp. Pepper
  • 1/2 tsp. garlic powder
  • 1 small red onion, cut into 1/2-inch cubes
  • 2 medium zucchini, cut into 1/2-inch slices
  • 1 medium green bell pepper, cut into 1-inch squares
  • Wooden skewers

Directions:

Combine the chicken and 3/4 cup Teriyaki Marinade into a ziplock bag or seal-able container. Let sit in the refrigerator for 30 minutes.

Then remove the chicken and discard the marinade. Sprinkle the pepper and garlic powder onto the chicken. Then put together your kabobs, alternating ingredients.

Grill for 10 minutes on each side or until chicken is thoroughly cooked. Use the remaining 1/4 cup Teriyaki marinade to baste the kabobs as they cook.

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Barbecue grill with a variety of meats, shish kabobs, corn and veggies with a family in the background
Keep Cool By Cooking Outside
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