Independence Day ⭐ Ultimate Grill Guide

Be the go-to grill expert this July 4th with the Ultimate Grill Guide featuring our top tips for firing up the grill, as well as recipes for our Perfect Grilled Chicken & Corn on the Cob!

Safety First
Ensure your grill (whether charcoal or gas) is in a location removed from potential fire hazards. Properly clean your grill prior to use; the best way to do this is with a well-oiled cloth and tongs once the grill begins to heat. 

Marinate Your Meat
Don’t be caught serving dry meat to your guests! Keep your chicken juicy by pre-planning and properly marinating your meat prior to grill time.

Check Your Temps
Use an instant-read thermometer to serve your meat at just the right temperature! The internal temperature of these chicken thighs should reach 165° prior to removing from the grill.

Let It Rest
When you allow your dish to rest prior to serving, it allows the meat to retain its juicy goodness, which means tastier chicken! We recommend 10 minutes rest time for our chicken.

Wine Pairings
Take the time to carefully select the wines you pair with your meal, it will help your dish to shine! We recommend our new Pinot Noir Rosé or Chardonnay with Perfect Grilled Chicken and Corn on the Cob.

_________________________________________________________________________________________________________________

Chicken Ingredients
4 chicken legs/thighs
Marinade
1 teaspoon sugar
1 teaspoon seasoning salt
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon extra-virgin olive oil

Chicken Instructions
Mix all marinade ingredients in a plastic bag and add chicken. Marinade and chill for 4 hours. Pre-heat grill to medium. Grill chicken on an oiled grill until well browned on all sides, turning once, approximately 30 minutes. If the chicken browns too quickly, transfer to indirect grill heat if necessary. Allow to rest at least 10 minutes before serving.

Corn Ingredients
Corn on the cob
Kosher salt
Salted butter

Corn Instructions
Heat the grill to medium. Pull the outer husks down the ear to the base, stripping away the silk from each ear. Fold husks back into place and soak the ears of corn in a bowl of cold, salted water for at least 10 minutes. Remove corn from water and grill covered for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender. Serve immediately with butter.