Roasted Corn and Sticky Chicken Fingers

Yeah, this hits the spot! The corn is lovely and sweet. The chicken tenders have some smokiness, some heat, some sweetness.

Ingredients:

Corn:

3 ears shucked sweet corn

2 teaspoons sugar

2 teaspoons butter or margarine

Optional: more margarine and kosher salt

For the Chicken Fingers:

1.5 lbs fresh chicken tenders

1 Tablespoon olive oil

2 teaspoons grill seasoning (I used McCormick’s Chicago Steak)

For the sauce:

1 ½ cups of your favorite barbecue sauce (I used Sweet Baby Ray’s Hickory and Brown Sugar)

1 teaspoon hoisin sauce

1 teaspoon Worcestershire

1 teaspoon prepared yellow mustard

1 teaspoon honey

1 teaspoon apple cider vinegar

2 teaspoons hot sauce (I used Frank’s Red Hot)

1 teaspoon grill seasoning

Directions:

For the corn, fill a deep pan ½ way up with water and add the sugar. Break the corn cobs in half and drop them in the sugar water. Let soak for thirty minutes. Turn the burner on high and bring to a boil. Lower the heat to medium and cook the corn for 8 minutes. Remove from the pan and drain. While still warm, brush with butter or margarine and turn to coat. Set aside while you prep the sauce and chicken.

For the chicken, brush the tenders with olive oil and sprinkle with grill seasoning.

For the sauce, simply combine all ingredients.

Turn your grill (mine is gas) to medium low on all burners. Place the chicken tenders and corn on the grill. Cook three minutes, then flip chicken and corn. Brush the chicken with sauce and flip again, brushing the up side with sauce. Cook for another three minutes. Flip the chicken and corn again, and brush more sauce on the chicken. Cook for another 6 minutes or so until the chicken and corn both get a little charring on them. When the corn is showing nice grill marks on all sides, remove to a plate and brush with more butter and kosher salt, if desired. When you break a chicken tender and see that it is cooked through, remove them to a separate plate. Eat with your fingers!