Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Menu

A Laid-Back Labor Day Barbecue

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

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

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.