Dolly Parton and Rachel Parton George’s Chicken and Shortcake Menu

Grilled chicken and strawberry shortcake can share a menu without competing for your attention. Bake and cool the shortcake first, marinate the chicken while it cools, then assemble the dessert near serving time. Keep raw chicken well away from the washed strawberries and whipped cream.

These recipes come from Dolly Parton and Rachel Parton George’s Good Lookin’ Cookin’, excerpted by Us Weekly. The quantities are preserved from the published excerpt; the method is rewritten, and the raw-chicken washing step has been removed in line with USDA guidance. WebSweetWeb has not independently tested this menu.

Grilled chicken ingredients

• 4 minced garlic cloves; 1 small finely chopped onion; ½ cup chopped cilantro
• ½ cup extra-virgin olive oil and ¼ cup fresh lime juice
• 1½ teaspoons paprika; 1 teaspoon ground cumin; 1 teaspoon minced parsley
• ½ teaspoon salt and ½ teaspoon red pepper flakes
• 3 boneless, skinless chicken breasts, sliced horizontally into thinner pieces

The original excerpt also uses half an unpeeled onion to rub the grill. That is optional and is not a substitute for proper cleaning or heat-safe grill maintenance. The book’s stated six-to-eight servings depend on breast size and the other dishes served; three breasts do not guarantee eight generous main-course portions.

Marinate and grill

Mix the garlic, chopped onion, herbs, oil, lime juice and spices in a food-safe container. Add the chicken and coat it evenly. Cover and refrigerate for one to three hours, turning once if convenient. Put the container on a tray to contain leaks.

Do not rinse raw poultry: splashing can spread contamination. Prepare the grill according to its manufacturer’s instructions, clean the grate and preheat it. Cook the drained chicken over medium heat, discarding the used marinade. The source estimates three to four minutes per side for thin pieces; actual timing depends on thickness and grill heat.

Check the thickest part of each piece. Chicken must reach 165°F (74°C), as specified in federal safe-cooking guidance. Move cooked pieces onto a clean platter, never back onto the raw-chicken plate. Washing, marinating or browning does not replace this temperature check.

Strawberry shortcake ingredients

• Cake: 2½ cups all-purpose flour, plus dusting flour; ¾ cup granulated sugar; 1 teaspoon baking powder; ½ teaspoon salt; ½ cup cold butter, sliced, plus pan butter; 2 beaten eggs; 1 cup heavy cream or ¾ cup whole milk; ½ teaspoon vanilla extract.
• Fruit: 4 cups washed, hulled and halved strawberries; 1 teaspoon powdered sugar.
• Whipped cream: 1½ cups cold heavy cream; ¼ cup powdered sugar; 1 teaspoon vanilla.
• Glaze: ¼ cup butter; 1 cup powdered sugar; up to 2 teaspoons whole milk, added gradually.

Bake the shortcake

Heat the oven to 350°F and butter and flour an 8-inch round cake pan. Pulse the flour, granulated sugar, baking powder and salt in a food processor. Add the cold butter and pulse until crumbly. Add the eggs, chosen cream or milk, and vanilla; pulse only until the dough comes together.

Turn onto a lightly floured surface, fold or knead gently four or five times, then pat evenly into the pan. Bake for about 30 minutes, checking that the surface is lightly golden and a tester inserted into the middle comes out clean. If needed, bake a little longer and check again. Cool completely on a rack before cutting; warm cake will melt the cream.

Prepare the toppings and assemble

Toss the strawberries with their teaspoon of powdered sugar. In a chilled bowl, whip the cream, powdered sugar and vanilla until soft peaks hold their shape. Keep refrigerated while finishing the glaze. Melt the glaze butter, stir in powdered sugar, then add milk a teaspoon at a time until spoonable. Let it cool enough that it will not melt whipped cream.

Cut the cooled cake horizontally into two layers. Spread half the whipped cream and berries over the bottom, adding a little glaze if wanted. Replace the top layer and finish with the remaining cream and berries. Drizzle with as much cooled glaze as suits your taste; you do not have to use it all.

Timing the meal

Leave the cake unfilled until you are close to serving for better texture. Refrigerate cream, prepared berries and the assembled dessert rather than leaving them beside a hot grill. Keep separate utensils for raw poultry and ready-to-eat dessert components. If serving outdoors, bring out smaller portions and replenish from the refrigerator rather than leaving the entire menu on the table.

Related reading: Meredith Hayden’s Chopped Greek-Style Salad With Grilled Chicken.

You may also want to plan another make-ahead fruit dessert.