Easy Grilled or Roasted Chicken
Meal Includes:
Grilled to perfection or oven baked for ease, our chicken grilling meal serves up a flavorful summer dinner the whole family will love.
PROTEIN: Natural Chicken Cutlets (4 ct) or Atlantic Salmon Fillet (20 oz)
SAUCE OR MARINADE: The Fresh Market Grilling Sauce (9.7-14 fl oz) or Briannas Marinade (12 fl oz)
VEGGIE: Easy Grillers Foil Potatoes (4 ct) or Green Asparagus (16 oz)
SIDE: Loaded Baked Potato or Steakhouse Pasta Salad (1 lb)
DESSERT OR FRUIT: The Fresh Market Mini Chocolate Chip Cookies (12 ct) or Carlyle's Choice Tree Ripe Peaches* (4 ct)
Our Favorite Way To Serve It Up
The best way to enjoy this chicken grilling meal is hot off the grill. Pair with your favorite side and veggie, then finish with cookies or chilled peaches. See below for step-by-step instructions to grill and serve this summer favorite just right.
Next week our Little Big Meal will feature your choice of Gourmet Burgers or Chicken Sandwiches.
Ingredients
- 4 chicken cutlets or 20 oz Atlantic salmon fillet
- ½ c The Fresh Market Grilling Sauce or Briannas Marinade
- Easy Grillers Foil Potatoes or Green Asparagus
- 2 tbsp olive oil*
- Kosher salt and freshly ground black pepper*
- 1 lb Loaded Baked Potato Salad or Steakhouse Pasta Salad
- 12 The Fresh Market Mini Chocolate Chip Cookies or 4 Carlyle’s Choice Tree Ripe Peaches*
Directions
GRILL: Preheat grill to medium heat (350°F). Lightly oil the grates with vegetable oil.*
For the chicken or salmon: Marinate the chicken cutlets or salmon fillet in grilling sauce or marinade; salmon can be marinated up to an hour and chicken can be marinated overnight. Place the protein on the grill grates and grill, 10-12 minutes for chicken and 12-15 minutes for salmon, turning once during cooking.**
If using asparagus: Wash the asparagus well and trim the woody ends off the asparagus. Place on a plate, drizzle with olive oil and season to taste with salt and pepper, and toss well to coat. Place the asparagus on the grill grates and grill, turning occasionally, 5-8 minutes, until charred and tender.
If using peaches: Cut the peaches in half and remove the pits. Brush the cut sides with olive oil, place on grill grates and grill 8-10 minutes, turning over once during cooking.
If using Easy Grillers Foil Potatoes: Place foil-wrapped potatoes directly on the grill grates, cover and grill 45 minutes to 1 hour, rotating potatoes every 15 minutes, until fork-tender. Let cool for 5-10 minutes before serving.
To serve: Divide protein, vegetables and peaches if using onto 4 plates. Serve alongside deli salad of choice.
OVEN: Preheat oven to 425°F.
For the chicken or salmon: Marinate the chicken cutlets or salmon fillet in grilling sauce or marinade; salmon can be marinated up to an hour and chicken can be marinated overnight. Once marinated, arrange the protein in a single layer on a foil-lined sheet pan (skin side down for salmon), place in the oven and cook 15-18 minutes for chicken and 12-16 minutes for salmon.**
If using asparagus: Wash the asparagus well and trim the woody ends off the asparagus. Arrange in a single layer on a foil-lined sheet pan, drizzle with olive oil and season to taste with salt and pepper, and toss well to coat. Place in the oven and roast for 12-15 minutes until tender.
If using peaches: Cut the peaches in half and remove the pits. Brush the cut sides with olive oil, arrange cut side up on a foil lined sheet pan and bake for about 20 minutes until tender.
If using Easy Grillers Foil Potatoes: Place foil-wrapped potatoes directly on the preheated oven racks. Bake for 45 minutes to 1 hour, cover and grill 45 minutes to 1 hour, rotating after 30 minutes, until fork-tender. Let cool for 5-10 minutes before serving.
To serve: Divide protein, vegetables and peaches if using onto 4 plates. Serve alongside deli salad of choice.
*While Supplies Last
*Product not included with Little Big Meal