Dolly Parton’s Recipes for Grilled Chicken and Strawberry Shortcake

Can you think of anything more quintessentially July 4th than Dolly Parton preparing grilled chicken and strawberry shortcake? We’ll wait. Her cookbook, Good Lookin’ Cookin’: A Year of Meals delivers all the excitement for your backyard bash.

Searching for a recipe that won’t take so long you’ll miss the festivities and fireworks? The Queen of Country has your back! “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 shares. “The marinade can really enhance the dish, whether it’s veggies or meats. This one imparts fantastic flavor to the chicken.”

Grilled Chicken with Zesty Marinade

Serves 6 to 8

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
• 1 1/2 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

Instructions

1. In a small bowl, combine the garlic, onion, cilantro, olive oil, lime juice, paprika, cumin, parsley, salt, and red pepper flakes until well mixed. Pour the marinade into a resealable plastic bag.
2. Rinse the chicken under cold water and pat dry. Cut the breasts in half lengthwise. Add the chicken to the marinade, ensure the bag is secure in a bowl to catch any leaks, and refrigerate for at least 1 hour or up to 3. Turn the bag at least once while marinating.
3. When ready to grill, remove the chicken from the fridge. Preheat the grill to high until it reaches at least 500 degrees. Slice the whole onion in half, from top to root (no need to peel), skewer one half with a long grilling fork, and rub the cut side over the grill grates. (Save the other half for a later use.) The heat will activate natural juices in the onion to clean the grill and add flavor.
4. Reduce the grill heat to medium. Take the chicken out of the marinade, discarding the marinade, and grill until the internal temperature reaches 165 degrees, about 3 to 4 minutes per side. Remove from heat and serve.

Strawberry Shortcake

Serves 6 to 8

This classic summer treat is the perfect addition to your Independence Day celebration, especially when served on a blue plate! “Every year during our childhood, Daddy took us to a place called Tellico Plains, where there were fields of strawberries,” Parton reminisces. “We filled baskets, but of course, we ate more than we picked. Our love for strawberries inspired Rachel to craft this recipe, which everyone adores. It’s an exceptional biscuit, sweet and simple—a true shortcake. The glaze adds a delightful and special touch.”

Ingredients

• Shortcake
• 2½ cups all-purpose flour, plus additional 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 fresh, hulled, and halved strawberries (optional: set aside 3 of the prettiest small strawberries 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. Grease and flour an 8-inch round cake pan.
2. To prepare the shortcake, pulse together the flour, granulated sugar, baking powder, and salt in a food processor until well combined. Gradually add the butter and pulse until the mixture is crumbly. Then, add the eggs, heavy cream, and vanilla, and pulse a few times until just combined. Avoid overprocessing.
3. Transfer the dough onto a lightly floured surface and knead gently four or five times.
4. Pat the dough into the prepared pan evenly. Bake until lightly golden, about 30 minutes. Check by inserting a toothpick into the center; if it comes out clean, it’s done. If not, return to the oven for an additional 2 to 3 minutes.
5. Once baked, transfer the shortcake onto a cooling rack and allow it to cool completely for about 1 hour.
6. While cooling, toss the halved strawberries in a bowl with powdered sugar and set aside.
7. To prepare the whipped cream, combine cream, powdered sugar, and vanilla in a chilled medium bowl. Using an electric mixer, blend on medium speed until combined. Increase to high speed and whip until soft peaks form.
8. For the glaze, melt butter in a small saucepan over medium heat. Stir in powdered sugar, mixing until well blended. Add milk one teaspoon at a time until you reach a drizzle-worthy consistency.
9. Once the shortcake is cool, carefully slice it in half horizontally to create two layers. Place the bottom layer on a cake plate, spread half of the whipped cream on top, followed by half of the strawberries. Drizzle with glaze until it runs down the sides of the shortcake layer. Add the top layer and cover with the remaining whipped cream and strawberries. For an optional touch, thinly slice the reserved strawberries and fan them out on top.
10. If needed, gently reheat the glaze to maintain a drizzle consistency, being cautious not to overheat and melt the whipped cream. Drizzle the glaze over the cake and enjoy! You will likely have extra glaze—store it in the refrigerator for a few days or enjoy it on its own!

“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.”