Napoleon Dynamite! Yep, my husband and daughters boyfriend entertained us by doing Napoleons dance while I was trying to grill dinner. Let me just tell you that this dinner pairs very well with Corona Light with lime. One of the things I love most about summers in Maryland is the finest fresh produce and sweet corn on the cob from the Eastern Shore. When I stopped at our local produce stand, Peninsula Farms, I took one look around and knew I was pairing BBQ chicken thighs and lobster tails with fresh corn on the cob slathered in butter and sprinkled with Old Bay Seasoning and grilled summer squash with a balsamic vinegar drizzle. Serve your family a dinner made with love and see if you don’t get a side-show, too.
- 1 package of 4-6 boneless, skinless chicken thighs.
- Sweet Baby Rays BBQ sauce
- 4 lobster tails
- 6 ears of corn (husked)
- 2 small yellow squash
- 1 medium yellow onion
- 1/4 cup balsamic vinegar
- 2 tbsp. olive oil
- Old Bay Seasoning
- 1 stick butter
- salt and pepper
- Preheat outdoor grill.
- Wash and chop vegetables and onion and place in grilling basket sprayed with PAM.
- Drizzle with olive oil, 1/4 of balsamic vinegar, salt and pepper. Mix well.
- Wash and dry thighs and sprinkle with salt and pepper.
- Place veggies in basket on lower rack of grill and leave on high setting.
- Let cook and stir, drizzle with more balsamic vinegar.
- Place chicken thighs on the other side of the grill leaving on high setting. Sear for about 5 – 7 minutes. Flip chicken over and coat with bbq sauce.
- Keep cooking and stirring until veggies are tender and carmelized.
- Halfway through cooking chicken place lobster tails on upper rack of oven. They will grill about 10 minutes depending on size of tail. Flip once.
- Cook chicken additional 5-7 minutes and flip again coating in bbq sauce. Reduce heat and cook until juices run clear.
- While chicken is cooking place corn in a large corn pot and cover just to the top of the corn. Turn pot to high setting and as soon as it boils turn it off.
Preparation time: 30 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4