Add new flavors to your Labor Day cookout

Though it seems like summer ended as soon as the kids headed back to school, officially, a little of the season is still left. Luckily, there's also one last three-day weekend to celebrate.

We know you'll probably be using the grill, but for this year's Labor Day cookout, go beyond basic barbecue chicken. Instead, try making some poultry dishes that feature different flavors.

We found recipes that capture the tastes of summer, from chicken breasts served with a relish of sweet corn and pepper to drumsticks marinated with lemon and garlic. You might even want to try making a pasta dish with chicken straight from the grill. Whatever you decide to serve, be sure to enjoy your holiday weekend.

Grilled Chicken with

Sweet Corn and Pepper Relish

6 chicken breast halves, boneless and skinless

1 lemon

7 tablespoons extra virgin olive oil, divided

1 ear fresh corn, kernels removed from cob, about 1 cup kernels

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1⁄2 cup diced red onion

2 cloves garlic, diced

3 tablespoons parsley, chopped

4 tablespoons red wine vinegar

1 teaspoon salt, divided

1 teaspoon black pepper, divided

Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.

Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside. In a large bowl, make relish by combining the corn, red peppers, green peppers, yellow peppers, onion, garlic and parsley. Stir well to combine. Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper.

Prepare gas or charcoal grill or preheat broiler. Place chicken breasts on grill or under broiler and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill. Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.

To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish. Garnish with additional parsley leaves, if desired.

Makes six servings. Each serving has 200 calories, 5 grams of fat, 1 gram of saturated fat and 0 grams of trans fat.

Source: National Chicken Council, U.S. Poultry & Egg Association. Recipe adapted from "Weir Cooking Recipes from the Wine Country" by Joanne Weir (Time Life Books, 1999).

Chicken-Mozzarella Melt with Pasta Bow Ties

4 chicken breast halves, boneless and skinless, pounded to 1⁄2-inch thickness

1 cup fresh basil leaves, divided

1⁄4 cup olive oil

1 clove garlic

1 teaspoon salt, divided

1 box (12 ounces) bow-tie pasta, also known as farfalle

12 ounces fresh mozzarella cheese, very finely chopped, at room temperature

1 ripe tomato, chopped

3⁄4 cup roasted red bell pepper, chopped

2 teaspoons balsamic vinegar

4 tablespoons extra virgin olive oil

1⁄2 teaspoon black pepper

Prepare marinade by using blender or food processor to pulse 1⁄2 cup basil leaves, 1⁄4 cup olive oil, garlic clove and 1⁄2 teaspoon salt. Place chicken in zippered plastic bag; add marinade, seal bag and turn to coat evenly. Refrigerate chicken and let marinate for at least one hour and up to overnight.

When ready to grill, drain chicken, leaving the basil that clings to the meat. Let chicken sit uncovered at room temperature for about 20 minutes. Prepare gas or charcoal grill or preheat broiler. Grill chicken uncovered (or broil) for 10 to 12 minutes total, turning and rotating chicken to produce crisscross grill marks. Chicken is cooked when internal temperature measures 160 F.

While chicken is cooking, prepare pasta according to package directions. Drain and place in large serving bowl. Add mozzarella cheese pieces; toss well to melt cheese with pasta. Cut hot chicken meat into 1⁄2-inch pieces. Immediately scatter warm chicken and juices over pasta and cheese; toss well. Add tomato, red bell pepper, balsamic vinegar, extra virgin olive oil, the remaining 1⁄2 teaspoon salt and black pepper. Serve hot.

Makes six servings. Each serving has 580 calories, 27 grams of fat, 10 grams of saturated fat and 0 grams of trans fat.

Nutrition Information, Per Serving:

580 calories; 27 g fat; 10 g saturated fat; 0 g trans fat; 45 g carbohydrate

Source: National Chicken Council, U.S. Poultry & Egg Association. Recipe adapted from "Chicken on the Grill" by Cheryl and Bill Jamison

(Morrow Cookbooks, $24.95).

Chicken Drumsticks

with Lemon and Garlic

8 chicken drumsticks

2 tablespoons olive oil

2 tablespoons minced garlic

3 lemons, zested and juiced

1 teaspoon salt

1⁄4 teaspoon black pepper

In small skillet over medium-low heat, combine olive oil, garlic and lemon zest. Cook until garlic begins to color, about 2 to 3 minutes. Remove from heat and cool. Stir in lemon juice, salt and pepper. Place in zippered plastic bag. Add chicken drumsticks; toss well to coat. Refrigerate and let marinate at least one hour or up to overnight.

Prepare gas or charcoal grill, or preheat broiler. Remove chicken from refrigerator and sit at room temperature about 20 minutes. Discard marinade. Grill drumsticks uncovered (or broil) over high heat for 3 to 4 minutes, turning to sear all sides. Move chicken to medium-low heat and continue grilling for additional 12 to 15 minutes, turning every 3 minutes, until cooked through. Drumsticks should register 170 F on meat thermometer.

Makes four servings. Each serving has 240 calories, 13 grams of fat, 3.5 grams of saturated fat and 0 grams trans fat.

Source: National Chicken Council, U.S. Poultry & Egg Association. Recipe adapted from "Chicken on the Grill" by Cheryl and Bill Jamison (Morrow Cookbooks, $24.95).