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Fourth of July Menu

A vibrant and festive menu perfect for celebrating Independence Day with family and friends.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert, Drink, Main, Salad
Cuisine American
Servings 8 servings

Equipment

  • Mixing Bowl
  • Grill
  • Large Pot
  • Pitcher
  • Clear Glasses

Ingredients
  

Grilled Lemon Herb Chicken Skewers

  • 2 pounds boneless, skinless chicken breasts cut into 1-inch cubes
  • 1/4 cup olive oil
  • 2 pieces lemons juiced
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • Salt and pepper to taste
  • Wooden skewers soaked in water for 30 minutes

Firecracker Corn Salad

  • 4 cups fresh corn kernels (about 6 ears of corn)
  • 1 piece red bell pepper diced
  • 1 piece yellow bell pepper diced
  • 1/2 cup red onion finely chopped
  • 1/2 cup cilantro chopped
  • 2 pieces limes juiced
  • 1 teaspoon chili powder
  • Salt to taste

Classic American Potato Salad

  • 3 pounds russet potatoes peeled and cubed
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 3 pieces hard-boiled eggs chopped
  • 1 cup celery finely chopped
  • 1/4 cup sweet pickle relish
  • Salt and pepper to taste

Red, White, and Blue Fruit Parfait

  • 2 cups strawberries hulled and sliced
  • 2 cups blueberries
  • 2 cups whipped cream
  • 2 cups granola

Patriotic Berry Sangria Mocktail

  • 4 cups sparkling water
  • 1 cup blueberries
  • 1 cup sliced strawberries
  • 1 cup raspberries
  • Fresh mint leaves for garnish

Instructions
 

  • 1. Start with the Grilled Lemon Herb Chicken Skewers. In a large bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, and pepper. Add the cubed chicken breasts to the marinade, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
  • 2. Preheat your grill to medium-high heat. Thread the marinated chicken onto the soaked wooden skewers, ensuring not to overcrowd. Grill the skewers for about 10-12 minutes, turning occasionally until the chicken is cooked through and has nice grill marks. Remove from the grill and let them rest for a few minutes before serving.
  • 3. While the chicken is marinating, prepare the Firecracker Corn Salad. In a large bowl, combine the fresh corn kernels, diced red and yellow bell peppers, chopped red onion, and cilantro. Drizzle with lime juice, sprinkle with chili powder, and season with salt. Toss gently to combine and set aside to let the flavors develop.
  • 4. For the Classic American Potato Salad, place the cubed potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool. In a separate bowl, mix together mayonnaise, Dijon mustard, chopped hard-boiled eggs, celery, relish, salt, and pepper. Once the potatoes are cool, fold them into the mayonnaise mixture. Chill in the refrigerator until ready to serve.
  • 5. To assemble the Red, White, and Blue Fruit Parfait, take a clear glass or cup and layer the sliced strawberries at the bottom, followed by a layer of whipped cream and a layer of granola. Repeat the layers, finishing with blueberries on top for a patriotic touch.
  • 6. Finally, prepare the Patriotic Berry Sangria Mocktail by combining sparkling water with blueberries, sliced strawberries, and raspberries in a large pitcher. Stir gently and garnish with fresh mint leaves before serving.
  • 7. Serve all dishes at room temperature or slightly chilled, allowing your guests to enjoy a vibrant and festive Fourth of July feast.

Notes

Make sure to have all the ingredients prepared in advance to ensure a seamless cooking experience. Freshness is key, so opt for seasonal produce whenever possible.
Keyword Easy, Festive