Summer Grilled Chicken with Peach Chutney

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1 Kristin s Summer BBQ Summer is my favorite time of year for BBQs and fresh fruit and veggies. There s nothing I love more than incorporating seasonal flavors in each dish. Enjoy these easy, party-perfect recipes!

2 Summer Grilled Chicken with Peach Chutney If you re like me then you re always looking for ways to change up plain old chicken. Well, look no further! 4 chicken breasts 1 teaspoon parsley, minced Zest of 1 lemon 2 tablespoons olive oil 1 garlic clove, chopped Salt and pepper to taste Chutney: 5 peaches, pitted, and roughly chopped 6 7 chives stalks, finely chopped 1 shallot, minced 1 2 tablespoons champagne vinegar (or lemon juice if you don t like vinegar) 1 tablespoon raw honey 1 In a small bowl, combine parsley, lemon zest, 2 olive oil, garlic, salt, and pepper. Place chicken in a zip lock bag or baking dish. Pour marinade on top and coat each breast evenly. Marinate chicken for at least 4 hours, up to overnight before grilling. 3 Grill chicken, 5 minutes each side. Let cool 10 minutes before slicing on a bias. 4 Meanwhile, heat medium size skillet and coat pan with coconut oil. Sweat shallots, until translucent, about 5 minutes. Add peaches. Simmer for 5 minutes. Add chives, honey, smoked paprika and vinegar. Stir to combine and let simmer until slightly thickens, about 5 minutes. If consistency becomes too thick, add a little water, about a tablespoon. Salt and pepper to taste. 5 Place chicken on plate and spoon chutney over top. Garnish with chopped parsley if desired. Serve immediately. 1 teaspoon smoked paprika Coconut oil

3 Goat Cheese Stuffed Jalapeños Goat cheese and jalapeños are two of my favorite things. Put them together and you ve got a huge hit on your hands. These puppies won t last long at any party, so grab one while you can! 8 large jalapeños, halved lengthwise, seeds and ribs removed 1/3 cup Panko breadcrumbs 5oz goat cheese 2 gloves garlic, minced, and roasted Always handle jalapenos with caution! Wear gloves to keep the jalapeno juice from irritating your skin and make sure not to touch your eyes or face before washing your hands! 1 Preheat oven 425. Arrange jalapeños, cut side down, on a baking sheet. Roast until tender, about 5 minutes. Let cool 10 minutes. 2 Place breadcrumbs in a medium bowl. In another bowl, mix goat cheese and garlic. Press generous amounts of cheese mixture into each jalapeño, until they are over flowing. Press cheese side of each jalapeño in the breadcrumbs to coat. 3 Place on a baking sheet, cheese side up. Bake until cheese begins to melt, about 5 minutes. Turn oven to broil, and broil, 1 2 minutes, just until browned. Not-bad-for-you Taco Dip Always a crowd favorite, this recipe uses wholesome ingredients so you can indulge all you want! 2 cans kidney beans 1 lb ground beef 3 cloves garlic 2 teaspoons salt, divided 2 teaspoons cumin, divided 2 teaspoons chili powder, divided 2 teaspoons paprika, divided 1 1½ cups brown rice, cooked 1 jar salsa 1 container sour cream ½ quart guacamole 2 plum tomatoes, diced 1 medium head romaine lettuce, shredded 1 bunch chopped green onions 1 Place beans in a high power blender with a little water, about 1/4 cup. Add 1 teaspoon salt, 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon paprika. Blend until smooth. 2 Sauté ground beef with garlic, 1 teaspoon salt, 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon paprika over medium-high heat. Once browned, add the beans mixture and cook until meat is cooked through, about 8-10 minutes. 3 In a large bowl, place beans and beef mixture on the bottom, then layer however you like. I usually do this order: Bean/beef mixture > Brown rice > Sour cream > Guacamole > Salsa > Lettuce > Tomatoes > Onions 4 Chill for at least 2 hours then serve with your favorite chips.

4 Slaw with Tahini Dressing Coleslaw is easily one of my favorite BBQ side dishes but I m not a fan of the sometimesheavy mayo. Tahini gives this slaw a nuttier flavor and won t leave you feeling weighed down. 3 cucumbers, cut into matchsticks 1 teaspoon salt 2 carrots, cut into matchsticks 1 small head cabbage, thinly sliced 1 bunch green onions, white parts only, sliced Dressing: ¼ cup ½ cup rice vinegar (to taste) 2 tablespoons tahini 1 teaspoon garlic, minced 4 tablespoons tamari 1 tablespoons raw honey 1 Place the cucumber sticks in a colander. Sprinkle with salt and let stand 15 minutes to release moisture. Rinse and drain. 2 Place cucumbers, carrots, cabbage, and onions in a large bowl. 3 Make dressing: place ingredients in a medium bowl and whisk until combined. 4 Pour dressing over vegetables and stir to coat. Serve immediately or chilled. Honey apple-cider dressing I love this dressing because it s light, making it perfect for summer, and there isn t a salad it doesn t pair well with. MAKES ABOUT 1½ CUPS ½ cup honey ¼ cup apple cider vinegar Juice of 1 lemon 1 minced shallot ½ cup extra virgin olive oil Salt and pepper to taste Whisk everything in a medium bowl then pour over salad to taste.

5 For more Summer BBQ ideas from Kristin, see her guest Pinterest board on Rodale Books Pinterest Page! ON SALE NOW