Barbecued Chicken with Corn on the Cob and Baked Beans
by Jes Mostek
  Grill the chicken over medium heat for 4-6 minutes per side, until juices run clear. When chicken is just about done, brush the barbecue sauce on each piece of meat.

If you would like to grill the corn as well, leave the husks intact; DO NOT shuck the corn. Thoroughly soak each ear in salted water. Then place the ears of corn on the grill. Rotate and turn the corn every 5 minutes. Grill corn for about 15-30 minutes (time depends on your grill heat and the size of the ears). You know the corn is done when the kernels are bright yellow (peel back a small portion of the husks on one ear to peek at the kernels).
You will need the following for this meal:
  2 lb.  boneless, skinless chicken breasts
  4 ears  corn
  1 can  baked beans
  1/2 c.  Barbecue Sauce