Fireworks Grilled Chicken with Plums & Red Onion and Garlic Butter

Back to school days are here. Fall is here. Plums are here. We have two plum trees and the fruit is literally bombing off the limbs right now. I'm always glad to find new ways to use them. If plums are scarce while you are making this, peaches are great stand-ins. This is a quick fall dinner because it's got that bit of wow. And it's quick too! If you like to use the grill then this might be a new favorite.


Fireworks Garlic Butter Basted Grilled Chicken with Plums and Onions

Serves 4-6

3 lbs bone in, skinless chicken breasts (have the butcher cut the breasts crosswise to make smaller portions)

3 lbs plums, pitted and cut in quarters (can cut a day in advance and refrigerate until ready to grill)

1 red onion halved, then sliced 1/4 inch pieces (can cut a day in advance and refrigerate until ready to grill)

1 Tbs EVOO

1 Fireworks Garlic Butter Burst, melted

2 tsp fresh thyme leaves, divided

1 tsp salt, divided

1/4 tsp pepper 

Flake Salt to garnish


Heat grill to 500˙. Combine plums, onions, EVOO, salt, pepper and 1 tsp thyme leaves in a large mixing bowl. Mix well. Add to a grill pan. Rinse and pat dry chicken pieces with paper towel. Season each piece liberally with salt and pepper. Add chicken to a 9x12 pyrex pan. The pan is handy while you baste to catch the drippings. Baste the chicken and sprinkle the thyme leaves. Transfer chicken pieces out of the pyrex to the hot grill. Also place the grill pan holding the plums and onions on the grates. Let cook for about 5 minutes, flip the chicken and stir plums and onions. Cook for another 5 minutes. The chicken is done when it registers 165˙ on a meat thermometer. The fruit and vegetables should have some grill marks and will be nice and soft when they are done.

Serve on one platter with the chicken nestled on top of the plums and onions.

Serve with a crisp, tart red such as a pinot noir. 

Sizzle. Spread. Boom.