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Weekly Recipe – Grilled Chicken Breasts, grilled corn on the cob, and more!

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by Bladen Online Team

Every Thursday, the BladenOnline Team publishes a new video with recipes. In last week’s video, Nicole, Charlotte, and Danna commemorated Memorial Day. The team had a special guest, Daine Smith, preparing Grilled Chicken Breasts, grilled corn on the cob, and more!

Following are the ingredients and directions the team gave in the video.



  • Chicken
  • Seasoned pepper, seasoned salt


  • Corn
  • Garlic
  • Butter
  • Aluminum foil

Potato salad:

  • Seven cut Potatoes
  • Onion
  • Half a cup of Mustard
  • Cup and a half of Duke’s Mayonnaise
  • Celery
  • Pepper


  • Mini shortcakes
  • Whipped cream
  • Strawberries
  • Blueberries
  • Strawberry topping (optional)


The team will start with the corn because it is the one that is going to take the longest.

  • Clean the grill rack. Tip: Put new aluminum foil down on it, so it won’t be hard to clean up later.
  • Light the grill and heat up to 500°.


  • Shuck the corn. Tip: Start with the top and pull down, and when it gets down enough, snap the bottom piece off. Tip 2: Make sure to take all the little silk pieces out.
  • Dice the garlic.
  • Mix diced garlic in with the butter.
  • Spread mixture on corn.
  • Wrap the smeared corn in aluminum foil.
  • Put the corn into the grill for 20 minutes.
  • Start checking the corn between periods and flip it, so it cooks evenly all around.


  • Trim the fat off the chicken.
  • Add some seasoned salt and pepper.
  • Put the chicken onto the grill.
  • Cook five minutes on each side, then check the internal temperature.
  • Continue flipping every five minutes until close to done, then reduce the temperature down to about 350°.
  • Chicken is done when it has reached 165° internal temperature.

We will complete the meal with potato salad and patriotic-themed shortcakes.

Potato salad:

  • Cut the potatoes into bite-sized pieces.
  • Boil them until they’re tender. Add some salt.
  • Once they are tender (after 10-15 min), take them off of the stove.
  • Add onions, celery, salt, pepper. Also, Duke’s Mayonnaise (or preferred brand) and Mustard.
  • Mix well.
  • Tip: While you wait for your chicken to cook, put your potato salad in the refrigerator so it will cool down.


  • Put some whipped cream or Strawberry jam on top of the shortcakes.
  • Top them with blueberries and cut strawberries.

The team also prepared garlic knots. They put some in the oven at 425° for about ten minutes.

This week, celebrating National Egg Day, Nicole and Charlotte will make deviled eggs. Also, they are going to have roasted broccoli and baby carrots with baked chicken breasts for National Fresh Fruit and Vegetable Month. And for dessert, apple slices with cream cheese dip!

Next week, Bladen Online will publish the ingredients and directions from the video.

We hope you enjoy your meal and have a great experience cooking! Also, we invite you to watch our Weekly Recipe Videos on the Bladen Online Youtube Channel.

This Week’s Video: