Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
- 2 tablespoons fajita seasoning mix
- 4 pounds frying chicken, cut up, skin removed
- 6 ears corn on the cob
- 1/2 cup butter, softened
- 1 cup salsa
Prepare and preheat grill, building a two-level fire with one hotter side with more coals and another cooler side with fewer coals.
Place chicken to grill on cooler side. Place corn on grill over hot side, cover, and cook for 10 minutes. Turn chicken and cook for 15-20 minutes longer, turning occasionally and brushing with salsa, until chicken is thoroughly cooked (160 degrees F) and juices run clear. You may need to remove the chicken, especially white white meat, if it's done before the dark meat. Cover cooked chicken with foil. Discard remaining salsa.
Serve chicken and corn with the seasoned butter. 6 servings
Fat: 19 grams
Carbs: 19 grams
Sodium: 440 mg
Vitamin A: 50% DV