Easy Summer Recipes: Barbecue Chicken, Grilled Asparagus, Peanut Butter Brownie Ice Cream

Quick and easy chicken kabobs paired with fresh asparagus and corn capture the best of summer, hot off the grill.

By Scott Jones | Photos By Jason Wallis

Barbecue Chicken Kabobs

Using two skewers for each kabob makes turning the kabobs a snap and allows for more even cooking.

Barbecue Chicken Kabobs

Barbecue Chicken Kabobs

1 (2-pound) package boneless skinless chicken breasts,
cut into 2-inch pieces

1 red onion, cut into 1-inch pieces

1 1/2 teaspoon smoked paprika

1/2 teaspoon salt

1 teaspoon pepper

1 (18-ounce) bottle barbecue sauce

1. Preheat grill to medium-high heat (350°F to 400°F).

2. Thread chicken and onion onto two metal skewers. Sprinkle with paprika, salt and pepper. Brush with barbecue sauce to taste.

3. Grill, covered with grill lid, 7 to 8 minutes per side or until chicken is done.

Prep: 20 min. GRILL: 15 min. Yield: 6 servings

Grilled Asparagus and Lemon, and Grilled Corn on the Cob

Grilled Asparagus and Lemon, and Grilled Corn on the Cob

Grilled Asparagus and Lemon, and Grilled Corn on the Cob

1/2 (1-pound) bunch fresh asparagus, trimmed

1 Tablespoon canola oil

1 lemon, halved

6 Tablespoons butter, softened

6 ears fresh corn on the cob, shucked

1. Preheat grill to medium-high heat (350°F to 400°F).

2. Toss asparagus with oil; place on grill. Place lemon, cut sides down, on grill. Grill, covered with grill lid, 3 minutes or until asparagus is tender and lemons are charred.

3. Squeeze lemons over asparagus; season to taste.

4. Spread butter over corn; wrap in foil, twisting ends to seal. Grill, covered with grill lid, 10 minutes, turning frequently
until tender.

Prep: 15 min. Grill: 13 min. Yield: 6 servings

No-Churn Peanut Butter Brownie Ice Cream

Stir in toasted pecans or walnuts, if desired. The recipe easily doubles in case you want to make an extra batch.

No-Churn Peanut Butter Brownie Ice Cream

No-Churn Peanut Butter Brownie Ice Cream

1 (14-ounce) can sweetened condensed milk

1/2 cup creamy peanut butter

2 cups heavy whipping cream

2 cups chopped brownies (Purchase several brownies from the grocery store bakery. You’ll need about 5 to 6 medium brownies to equal 2 cups chopped.)

1. Pour condensed milk into a large bowl. Heat peanut butter in a microwave-safe dish, 15 seconds or until peanut butter is easily stirred. Whisk peanut butter into condensed milk.

2. Whip heavy cream on high speed with an electric mixer until stiff peaks form. Fold whipped cream into peanut butter mixture.

3. Pour a layer of peanut butter mixture into a 9- x 5-inch loaf pan. Top with brownie pieces. Repeat layers until loaf pan is full; top with remaining brownies.

4. Cover and freeze 6 hours or overnight. Scoop ice cream from loaf pan to serve.

Prep: 20 min. Freeze: 6 hrs. Yield: 6 servings