Ingredients

• 2 pouches (454 mL) UNCLE BEN'S^TM Southern Style Chili Beans Shop now
• 4 chicken breasts or thighs, boneless & skinless
• 4 ears corn on the cob, shucked
• 15 mL (1 Tbsp.) olive oil
• 15 mL (1 Tbsp.) fresh lime juice
• 15 mL (1 Tbsp.) honey
• 30 mL (2 Tbsp.) mayonnaise
• Pinch of salt
• 1 pint grape tomatoes, halved
• 125 mL (½ cup) red onion, thinly sliced
• 45 mL (3 Tbsp.) fresh parsley, chopped
• Marinade:
• 125 ml (½ cup) cider vinegar
• 30 mL (2 Tbsp.) dark brown sugar
• 30 mL (2 Tbsp.) olive oil
• 15 -30 mL (1-2 Tbsp.) Crushed red chili flakes
• 5 mL (1 tsp.) salt
• 5 mL (1 tsp.) black pepper

instructions

1. Combine all marinade ingredients in a large bowl or zip-top bag or bowl. Add chicken, coat with marinade and set aside for at least 1 hour or up to 8 hours.
2. Preheat grill to high. Rub corn with some olive oil and season with a pinch of salt and pepper.
3. Add chicken to the hot grill and reduce heat to medium-high. Cook for 8-10 minutes on one side. Add corn to the grill and turn the chicken. Cook the chicken and corn for 8-12 minutes more, turning occasionally as needed until corn is tender crisp and chicken is cooked through with internal temperature of 165°F.
4. While chicken and corn are cooking add tomatoes & onion to a medium bowl and season with a pinch of salt. Whisk together mayonnaise, lime juice, honey, and 1 Tbsp. of the parsley in a small bowl and then stir into tomato and onion mixture.
5. Heat the 2 pouched (454 mL) UNCLE BEN'S^TM Southern Style Chili Beans. Tear the corner of both pouched to vent and heat on high for 2 minutes. Serve grilled corn and chicken with creamy tomato salad and chili beans garnished with the remaining parsley.

Nutrition