Curry BBQ Chicken and

Grilled Corn Salad

I love the flavor of curry along with a sweet and acidic accompaniment. For this BBQ chicken I made a dry rub of brown sugar, yellow curry powder, onion powder, garlic powder, salt, and white pepper (a little spicier than black pepper, often associated with Chinese food like hot and sour soup). BBQ on low heat turning frequently in order to keep it moist and tender. Also on the grill, place a few ears of corn (shuck first, we want the grill marks and grill flavor) seasoned with sat and pepper. After the corn has become a little tender remove it from the heat and let sit until it cools enough to handle (ideally room temperature). Then use a knife and cut the kernels off the cob and place in a large bowl. Into the bowl add chopped romaine (or cabbage), thinly cut red onion, and sliced plum. Mix all the ingredients with a dressing of vinegar, honey, and a bit of olive oil. Lastly, top with some goat cheese (it has a sweet, tangy flavor) and some fresh berries.

• Chicken thighs
• Corn on the cob
• Romaine lettuce (or cabbage)
• Red onion
• Plum
• Raspberries
• Goat cheese
• Brown sugar
• Yellow curry powder
• Onion Powder
• Garlic powder
• White pepper
• Salt
• Vinegar
• Honey
• Olive oil