Rubbing the chicken with a buttery garlic herb paste and grilling it over indirect heat, makes it moist and tender.
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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.
Regulate the heat when grilling indirectly by keeping the grill covered as much as possible.
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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.
Throw some chicken on the grill and you are half way to an easy, delicious dinner. Chicken is a crowd-pleaser and goes well with everything from lemon pepper to fruity salsas.