15-year-old Chef Taylor SandersPlanning a backyard barbecue this summer? You’ll wow your guests with the bold and smoky flavors of this grilled chicken and corn on the cob recipe from Southwest Florida’s celebrated teen chef, Taylor Sanders.

Ever since she received a kitchen play set one Christmas, 15-year-old Taylor has been enamored with cooking. While her favorite place to be is in the kitchen of her Naples home with her family, Taylor’s other hobbies include hunting, fishing and camping — anything outdoors! She also loves participating in a few charities; one especially close to her heart is Naples Take a Soldier Fishing. 

Taylor recently was featured on Food Network’s “Kids BBQ Championship” where she took home $10,000 and was crowned the queen of barbecuing! Here we share one of her favorite outdoor meals. You can watch Taylor prepare this recipe in Episode 22 of “Great Neighborhood Cooks,” filmed locally and hosted by Rob Kircher (airing on FOX 4 every Sunday at 10 a.m.). Past episodes may be viewed at: www.greatneighborhoodcooks.com.

South of the Border Grilled Chicken

South Of The Border Grilled Chicken


  • 2 pounds boneless, skinless chicken breasts or thighs
  • ¼ cup lime juice
  • ½ cup honey
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ cup cilantro, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper


1. Put chicken in a ziplock bag. In a small bowl, combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt and pepper. Pour the sauce over the chicken, seal the bag and let marinade for 3 hours or overnight.

2. Preheat your grill to medium-high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.

Grilled Mexican Street Corn

Grilled Mexican Street Corn

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup finely crumbled Cotija or feta cheese, plus more for serving
  • 1/2 teaspoon ancho or guajillo chili powder, plus more for serving
  • 1 medium clove garlic, finely minced (about 1 teaspoon)
  • 1/4 cup finely chopped cilantro leaves and tender stems
  • 4 ears shucked corn
  • 1 lime, cut into wedges


1. For charcoal grill, light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

2. While coals heat, combine mayonnaise, sour cream or crema, cheese, chili powder, garlic and cilantro in a large bowl. Stir until homogeneous and set aside.

3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

4. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.