- Preheat oven to 450 degrees. Toss thigh in barbecue sauce and let it sit for 30 minutes.
- Cube 1 cup of yams, toss in basil, oregano, salt and pepper and extra virgin olive oil. Bake for 20 minutes.
- Heat the grill and lightly grill each side for 1 to 2 minutes.
- Transfer thighs into the oven for 7 to 10 minutes.
- Soften 2 tablespoons of butter and crumble 2 tablespoons of cotija cheese.
- Place an ear of corn in a baking dish, cover with plastic wrap and microwave for 7 to 10 minutes.
- Cut a lime and squeeze it into the softened butter, then add salt and pepper. Spread mixture over the corn, and then roll the ear of corn in the crumbled cotija cheese.
- Serve with a side salad topped with mango dressing made from 1/2 cup of lite mayo, 1/4 cup of mango juice and 1/4 cup of mango chutney (only use 2 tablespoons).
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BBQ Chicken Thighs
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