Pesto Chicken Marinade and Corn Bites with Focaccia Bread

Pesto Chicken Marinade

½ - 1 Cup of homemade pesto

¼ cup rice vinegar

¼ olive oil

1 teaspoon sale

1 teaspoon sugar

Few drops of Worcestershire sauce and teriyaki sauce

Combine ingredients with 8 chicken thighs and marinade for 3 hours or up to 24 hours.

Grill Chicken on the barbeque. (I leave this part up to my husband!)

Corn Bites

3 ears of corn, husks and silks removed
2 tsp chile powder
zest of two limes (one if it's large)
1/4 stick of butter, melted
1 Tbsp mayonnaise
1 Tbsp sour cream
1 Tbsp lime juice
dash of salt

Break the ears of corn into thirds. Mix together the lime zest, chile powder, and paprika; set aside. In a separate bowl, mix together melted butter, mayonnaise, sour cream, lime juice, and of salt. Grill on the barbeque for 15-20 min and turn the corn every few minutes. Brush on the butter mixture periodically.

Focaccia Bread

I bought the bread at the grocery store and added a little salt and olive oil to the bread. Heat in the oven for 10-15 min at 350 degrees. (As soon as it is golden brown, take out)