Grillin’ 9 to 5: Dolly Parton’s Grilled Chicken, Strawberry Shortcake Recipes

Name something more July 4th than Dolly Parton making grilled chicken and strawberry shortcake. We’ll wait. Her cookbook, Good Lookin’ Cookin’: A Year of Meals, brings all the fireworks to the backyard.

Looking for a recipe that won’t take so long that you’ll miss out on the fun and fireworks? The Queen of Country’s got you covered! “I’m not as patient as [my sister] Rachel is in the kitchen — I don’t always want to take the time she does. But a nice marinade doesn’t take long to make, and it does all the work!” Parton writes. “The marinade can really make the dish, too, whether it’s vegetables or meats. This one gives the chicken outstanding flavor.”

Grilled Chicken with Zesty Marinade

makes 6 to 8 servings

Ingredients 

• 4 garlic cloves, minced
• 1 small onion, finely chopped
• 1/2 cup chopped fresh cilantro
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lime juice
• 11/2 tsp paprika
• 1 tsp ground cumin
• 1 tsp minced fresh parsley
• 1/2 tsp salt
• 1/2 tsp red pepper flakes
• 3 boneless, skinless chicken breasts
• 1 medium onion, unpeeled

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Instructions 

1. In a small bowl, stir together the garlic, chopped onion, cilantro, olive oil, lime juice, paprika, cum- in, parsley, salt and red pepper flakes until mixed thoroughly. Pour the marinade into a resealable plastic bag.
2. Rinse the chicken under cold water and pat thoroughly dry. Cut the breasts in half lengthwise. Add the chicken to the marinade, place the bag inside a bowl in case there are any leaks, and refrigerate for at least 1 hour or up to 3 hours. Feel free to turn the bag at least once while it marinates.
3. Remove the chicken from the refrigerator. Preheat the grill to high until the temperature reaches at least 500 degrees. Slice the whole onion in half, top to root (no need to remove the skin), skewer one half with a long grilling fork, and rub the cut side of the onion over the grill grates. (Reserve the remaining half onion for another use.) The heat will activate the onion’s natural juices to remove any bits of charred food or debris and season the grill.
4. Lower the grill heat to medium. Remove the chicken from the marinade, discarding the marinade, and grill until the internal temperature reaches 165 degrees, 3 to 4 minutes per side. Remove from the heat and serve.

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Strawberry Shortcake

Makes 6 to 8 servings

This classic summer dessert is perfect for Independence Day, especially if you serve the red and white slices on a blue plate! “In our childhood, when the time came every year, Daddy would take us down to a place called Tellico Plains, where there were fields of strawberries,” Parton explains. “We gathered up baskets of them to bring home, though of course we’d eat more than we picked. We loved strawberries then and still do now, so much so that Rachel created this recipe, which everyone loves. It’s just a wonderful biscuit with a lot of sugar, a true shortcake. The glaze is an added touch that’s pretty and sweet and makes this dessert very special.”

Ingredients

• Shortcake
• 2½ cups all-purpose flour, plus more for dusting
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ cup (1 stick) cold butter, sliced, plus more for greasing
• 2 eggs, beaten
• 1 cup heavy cream, or ¾ cup whole milk
• ½ tsp vanilla extract
• Strawberries
• 4 cups washed, hulled, and halved strawberries (if desired, reserve 3 of the prettiest small strawberries whole with stems for garnish)
• 1 tsp powdered sugar
• Whipped Cream
• 1½ cups cold heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• Glaze
• ¼ cup (½ stick) butter
• 1 cup powdered sugar
• 2 tsp whole milk

Instructions

1. Preheat the oven to 350°F. Butter and flour an 8-inch round cake pan.
2. To make the shortcake, in a food processor fitted with the blade attachment, combine the flour, granulated sugar, baking powder and salt and pulse until well mixed. Drop the sliced butter into the processor, a few pieces at a time, and pulse until the mixture is crumbly. Add the eggs, heavy cream, and vanilla and pulse again a few times until combined. Don’t overprocess.
3. Turn the dough out onto a lightly floured surface and gently knead the dough four or five times.
4. Gently pat the dough evenly into the prepared pan. Bake until lightly golden brown, about 30 minutes. Test by inserting a wooden toothpick into the center of the cake; if the toothpick comes out clean, the cake is done. If it’s not done, return it to the oven and bake an additional 2 to 3 minutes.
5. Remove the shortcake from the oven and gently turn it out onto a cooling rack. Allow to cool completely, about 1 hour.
6. While the cake cools, place the halved strawberries in a bowl and sprinkle with the powdered sugar. Set aside.
7. To make the whipped cream, in a chilled medium bowl combine the cream, powdered sugar and vanilla. Using an electric hand mixer, blend on medium speed until well combined. Change the mixer speed to high and whip until soft peaks form.
8. To make the glaze, melt the butter in a small saucepan over medium heat. Stir in the powdered sugar and continue stirring until well combined. Add the milk, 1 tsp at a time, using just enough to thin the glaze to your desired consistency. It needs to be thin enough to drizzle over the shortcake with a spoon.
9. When the shortcake is cool, carefully cut it in half horizontally to make two layers. Place the bottom layer on a cake plate. Add a layer of whipped cream on top, using approximately half. Top with half of the prepared strawberries. Drizzle the glaze by the spoonful over the strawberries until it drips over the sides of the shortcake layer. Add the top cake layer and cover it with the remaining whipped cream and strawberries. If desired, partially slice each of the 3 reserved strawberries into three sections and fan them out on top.
10. If necessary, gently warm the glaze again to a thin, spoonable consistency. Be careful not to make it too hot or it’ll melt the whipped cream! Drizzle the glaze by the spoonful over the sides and across the top. How much you use is up to you—you will have extra! (Treat yourself to a spoonful, if you want! Leftover glaze can be stored for a few days in the refrigerator.)

“Good Lookin’ Cookin’” Copyright © 2024 Dolly Parton and Rachel Parton George. Photographs copyright © 2024 by Aubrie Pick. Published by Ten Speed Press, an imprint of Crown Publishing Group, a division of Penguin Random House LLC, New York.”