Fire up the grill, and forget about the rest, with this barbecue in a box. The chicken is already marinating in a zesty sauce, plus garlic bread and sweet peaches to sear on the side.
What You Get
BBQ marinated chicken pieces
What You’ll Need
Salt and freshly ground pepper
Makes 6 servings
Active Time: 30 minutes
Total Time: 45 minutes
Preheat a gas or charcoal grill to medium heat, and oil the grate.
Trim the silk from the top of the corn and remove one layer of the husks. Cut the peaches in half, remove the pits, and brush the peaches with oil. Finely chop 2 or 3 cloves of garlic. Roughly chop the parsley, including some of the stems. Split the baguettes in half lengthwise, spread with the herb butter, sprinkle with the garlic, season with salt, and wrap in foil. Remove the chicken from the packaging and season with salt and pepper.
When the grill is hot, add the chicken and cook until no longer pink at the center, or a thermometer inserted at the thickest part reaches 165°F, 8 to 10 minutes per side for the wings and drumsticks, 12 to 15 minutes per side for the breasts and thighs.
Meanwhile, place the corn on the grill and cook, turning frequently, until the kernels are tender and there are grill marks on all sides, 15 to 20 minutes.
Place the foil-wrapped baguettes on the grill, turning occasionally, until the garlic bread is crisp on the outside, 10 to 12 minutes.
Place the peaches on the grill, cut-side down, and cook until lightly marked, 5 minutes.
As each item is finished, transfer to a platter. Let the corn cool slightly, then shuck the corn, top with a pat of herb butter, and season with salt and pepper. Slice the garlic bread. Dollop the peaches with the mascarpone, drizzle with honey, and grind lightly with pepper.
Transfer the barbecued chicken to plates, with the corn and garlic bread on the side. Sprinkle with the parsley and serve warm, with the peaches for dessert.Contains: milk, wheat.