Rubbing the chicken with a buttery garlic herb paste and grilling it over indirect heat makes it moist and tender.
Story Behind the Recipe
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2 to 3 (2 cups) fresh peaches, peeled, chopped
1/4 cup finely chopped red onion
1 tablespoon balsamic vinegar
1 tablespoon honey
3/4 cup tightly packed fresh parsley sprigs
1/4 cup fresh sage leaves
1/4 cup fresh rosemary leaves
1 tablespoon finely chopped fresh garlic
1 teaspoon salt
1/4 cup Land O Lakes® Butter, softened
6 (4- to 5-ounce) boneless skinless chicken breasts
*Substitute 2 cups peeled, chopped fresh nectarine or mango.
Combine all relish ingredients in bowl. Cover; refrigerate at least 1 hour.
Combine all herb butter ingredients except butter in food processor bowl fitted with metal blade or blender container; process until well chopped. Add butter; process until smooth. Set aside.
Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
Microwave herb butter until softened. Place chicken onto grill over drip pan; brush generously with herb butter. Grill, turning occasionally and brushing with herb butter, 20-22 minutes or until internal temperature of chicken reaches at least 165°F and until juices run clear when pierced with a fork.
Serve grilled chicken with relish.
Read the Story Behind the Recipe
Regulate the heat when grilling indirectly by keeping the grill covered as much as possible.
Fresh from the market or straight from the tree, fresh season only comes once a year. Get them while they are at their best and enjoy peach cobbler, peach pie,or a scrumptious tart.