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A Laid-Back Labor Day Barbecue

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On Labor Day, the cook deserves a break from their labors as much as anyone else. So this menu is designed around simple, quick-cooking dishes, most of them cooked outside on the grill, so you can mingle and relax. It starts with a luscious Greek yogurt and grilled onion dip that’s a massive upgrade from the old dried-onion-sour-cream affair. Pair it with quality store-bought potato chips for a crowd-pleasing appetizer. For the main course, chicken breasts are brined in buttermilk which keeps them super-tender when grilled quickly. They’re paired with the simplest of sides: tomato salad and grilled corn. And for dessert, keep that grill on because we are grill-toasting slices of pound cake with sweet, juicy sliced peaches.

Menu Timeline

One Day Ahead

  • Make the onion and gorgonzola dip.


45 Minutes Ahead

  • Marinate the chicken.
  • Prep the topping for the dessert and refrigerate.


30 Minutes Ahead

  • Make the tomato salad.
  • Prep the corn for grilling.


15 Minutes Ahead

  • Grill the chicken. Towards the end, add the corn to the grill and cook it as well.


After Dinner

  • Clean the grill and grill the pound cake and peaches.

The Menu


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