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LIVINGSTON, Calif. – You can finally put away your torrential rain gear. Summer is here, and it’s time to hose off the backyard grill. Foster Farms, the West Coast’s leading poultry producer, is home to many in-house chicken grilling experts who, tried and true, know what to serve when it comes to grilling up the tastiest, most tender summer chicken meals.

“We are the chicken experts,” said Foster Farms Chef Mark Tadros. “Come summer, our consumers look to us for grilling tips and healthy recipes that will make them the star of their at-home barbecues. These recipes fit the bill. They have delicious, varied flavors, are easy to prepare, and will help make any grilling event a sizzling success.”

Foster Farms’ TOP SIX ON THE GRILL list: a new collection of surefire summer grilling recipes:
1. Barbecued Thai Chicken Salad – “The Crowd Favorite”
2. Actually Delicious Turkey Burgers – “The Better Beefless Burger”
3. Yummy Honey Chicken Kabobs– “Kid-Friendly and Fun”
4. Barbecued Chicken Breasts with Spice Rub – “The Rub”
5. Best Ever Chicken Sandwich – “The Basic Grilling Recipe”
6. Pineapple Chicken Tenders – “The Tropical Taste”


Barbecued Thai Chicken Salad
6 Foster Farms Boneless, Skinless Chicken Breast Fillets

1 tablespoon curry powder
1 can (14oz.) unsweetened coconut milk, regular or low-fat
1 tablespoon lime juice
1 tablespoon fish sauce
3 cloves garlic, minced
3 cloves cilantro leaves, chopped
2 tablespoons brown sugar

2/3 cup rice vinegar
1/4 cup vinegar
1/4 cup cilantro, minced
1/4 teaspoon salt
1/2 teaspoon chili paste
1/3 cup safflower oil

12 leaves red lettuce, rinsed
1 medium head lettuce, shredded
1 large red bell pepper, sliced
1/2 cup mint leaves, torn
1/3 cup peanuts, finely chopped

1. In a large bowl whisk curry powder into coconut milk. Blend in lime juice, fish sauce, garlic, cilantro and brown sugar. Add chicken, turning to coat in marinade. Cover bowl; refrigerate at least 4 hours or overnight. 2. Preheat charcoal grill or oven broiler. Place chicken on grill or broiler, skin side down. Turn after about 10 minutes. Cook until juices run clear or fork can be inserted in chicken with ease, about 30 minutes. Cool chicken slightly; cut into strips. 3. Prepare Sweet and Sour Cilantro dressing - Combine rice vinegar, sugar, minced cilantro, salt, chili paste, and safflower oil; stir until sugar dissolves. Makes about 1 cup. 4. Arrange lettuce leaves on 6 plates. Combine strands of lettuce, bell pepper and mint; portion onto lettuce leaves. Scatter chicken on top. Sprinkle with peanuts; serve with dressing.

Actually Delicious Turkey Burgers
3 pounds Foster Farms Fresh Ground Turkey 7% Fat
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper

1. In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties. 2. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

Yummy Honey Chicken Kabobs

4 Foster Farms Boneless Skinless Breast Fillets, cut into 1 inch cubes

2 tablespoons vegetable oil
2 tablespoons and 2 teaspoons honey
2 tablespoons and 2 teaspoons soy sauce
1/8 teaspoon ground black pepper
1 clove garlic
2 1/2 small onions, cut into 2 inch pieces
1 red bell pepper, cut into 2 inch pieces

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better). 2. Preheat the grill for high heat. 3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. 4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Barbecued Chicken Breasts with Spice Rub

1 package Foster Farms Skinless Half Breasts

Spice Rub
2 tablespoons mild chili powder
1 teaspoons black pepper, medium grind
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon brown sugar
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1 teaspoon coriander ground (optional)
2 dried bay leaves crushed

1. Blend all dry ingredients. Coriander and bay leaf can be ground in a spice or coffee grinder. 2. Rinse chicken in cold water and pat dry. Season chicken liberally with spice rub. 3. Start gas grill or charcoal BBQ. If using gas grill, turn one side down to a low heat while keeping the other side on med/high. If using charcoal grill, push coals to one side. Place chicken pieces on the grill (away from the fire) skin side up. 4. Cover and cook for 20-25 minutes (check to make sure there are no flare ups if using a gas grill). Turn chicken over onto direct heat, cover and cook for 5 more minutes or until chicken is well browned, and cooked through. 5. Cut up chicken with a large knife and serve with your favorite BBQ sauce.

Best Ever Chicken Sandwich

1 package Foster Farms Boneless Skinless Breast Fillets
1 envelope chili mix seasoning
1 cup prepared coleslaw
4 french rolls

1. Prepare grill or set oven control to broil. Rinse chicken; pat dry. 2. Place chili mix in heavy plastic bag. Coat chicken with chili mix; shake excess. 3. Grill or broil chicken, about 6 inches from heat, about 6 minutes on each side or until chicken is no longer pink when cut into. Serve chicken on roll topped with coleslaw.

Pineapple Chicken Tenders

Pineapple Marinade
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce

2 pounds Foster Farms Breast Tenders

1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil. 2. Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes. 3. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers. 4. Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.

The “Top Six on the Grill” recipes were chosen from the highest ranked and most visited recipes on Foster Farms’ Web site (, and were narrowed down based on the number of consumer raves and ease of preparation

About Foster Farms
The Foster Farms Web site offers thousands of delicious recipes for all seasons, categorized by preparation time, ingredients, nutrition attributes, and more. Foster Farms is the leading poultry producer in the Western United States. Based in Livingston, Calif., the company has remained a family-owned business since its founding in 1939. Foster Farms branded fresh chicken is always locally grown on farms it owns or operates in each of its markets (California, Oregon and Washington). Foster Farms specializes in producing high quality fresh chicken products that are all natural with no preservatives or sodium-based additives, in addition to a full line of other delicious poultry products. The company produces and delivers premium quality poultry products to retailers, warehouse clubs and foodservice customers throughout the West.


1) I love barbecue chicken, but when I use barbecue sauce, it tends to char and burn on the grill. How can I get the flavor without the burn?

The key to flavorful, moist barbecue chicken is to keep the sauce off the actual grill. Place the chicken on the grill, then when the first side is done cooking, turn it over and coat the cooked side with sauce – this will let the sauce infuse its flavor into the meat. Barbecue sauce burns easily because it has a high sugar content, so the less heat it is exposed to, the better. When the second side of chicken is done cooking, spoon more sauce onto the piece of chicken, then remove from the grill onto the platter or plate.

Another great way to add spice to grilled chicken is by using herbs and spices as a rub. For a great rub recipe, check out the “Barbecued Chicken Breasts with Spice Rub” recipe at

2) Sometimes when I’m grilling chicken, the juices drip into the coals or the grate and there’s a flare-up. What can I do to prevent fires in the grill and the food from burning?

The secret to good grilling is the right temperature. Barbecue on a grill that’s not hot enough and your chicken will end up sticking to the grill. Barbecue on a grill that’s too hot, and you could end up with flare-ups.

Make sure the grill has been cleaned before grilling chicken. Often the buildup from previous use provides “fuel for the fire” and invites flare-ups, starting with a clean grill will do wonders.

Flare-ups also occur when fats such as oil drip onto hot coals. Trimming away any unnecessary fat will cut down on flare-ups. Once you see a flare-up, move the chicken to a cooler spot on the grill to avoid burning it and prevent the flare-up from worsening. This method is also called using indirect heat, and we have more details about how to cook with indirect heat on our Web site.

3) How do I make grilled chicken as tender and juicy as the experts?

It’s easy to get tender and juicy chicken on the grill as long as you don’t overcook the meat. The most accurate way to test whether chicken is fully cooked is with a meat thermometer. The internal temperature should reach 180°F for whole chicken or parts with bones; boneless parts should be cooked until the internal temperature is 165° F. Chicken is done when juices run clear when pierced with a fork. When in doubt, remove the chicken to a plate and cut with a knife to be sure the center is no longer pink.

Another way to ensure grilled chicken is cooked without charring, is to finish cooking the chicken in the oven. Grill your chicken halfway and finish it in the oven until the temperature reaches the right temperature – this allows you to get great grilled flavor and the juices stay in the pan which helps make the chicken more tender and juicy.