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Picnic Chicken

By June 23, 2014July 10th, 202542 Comments

I know we are only a day or two into summer, but I can safely say that this chicken is going to be my go-to recipe of the season. On this particular day, my midfielder is loving it a few hours after a 2-1 loss, but I am pretty sure she would be just as happy to maul it after a victory, or a tie, or for a quick bite before her graduation dance, or in her camp lunchbox, or for a grab-and-go snack out of the fridge after a swim, or with a group of friends for an end-of-the-year party, or in a box or with a fox, or in the dark, or in a treeโ€ฆThey are so good, so good you see!

As anyone whoโ€™s read this blog knows already, we are big fans of Blue Hill Cafe at Stone Barns in Tarrytown. Any time thereโ€™s nothing to do on a weekend afternoon (or even when there are a million things to do), you will find us sitting in the courtyard there eating their homemade bologna sandwiches (topped with teeny-tiny pickled vegetables), or chopped egg salad on toast, or farro salad with vegetables, or still-warm scones and lattes and chocolate chip cookies. Everything they serve comes right from the surrounding fields, and is a study in simple, farm-fresh deliciousness. I could eat everything on the menu. And often do.

So I do not say it lightly when I say that this chicken is the main draw for us these days. Itโ€™s slightly sweet, slightly smoky, and it is perfect when served cold or room temp, which means itโ€™s perfect for advance summer entertaining or barbecues when youโ€™re not sure the kids are going to go for the grilled whole mackerel or duck with cherry compoteย that you really really want to serve the grown-ups.

The good news is that the nice folks at Blue Hill have shared the recipe with us and it looks like all that flavor comes from (surprise) a 24-hour marinade. The marinade originated and evolved with two guys from Blue Hill: Pedro Cajilima, a longtime prep cook, andย Adam Kaye, the kitchen director. Thanks guys!

(Top photo updated June 2022)

Cafรฉ Chicken, aka Picnic Chicken
This marinade makes enough for 4 pounds of chicken, which sounds like a lot, but works out to about three or pieces each for four people, with some leftovers for lunch, snack, picnics, whatever. The cafe only sells legs, but we think itโ€™s also delicious with thighs. (Update: Nearly a decade after I first wrote about this recipe, it remains one of the most popular on the blog and in my house. I particularly love to make it when Iโ€™m dropping off a food care package with someone โ€” itโ€™s great at room temperature, inoffensive to most kids, and not the usual carby casserole type thing mostย likelyย already crowding upย their refrigerators. โ€” June 2022)

ยฝ cup good quality soy sauce
ยผ cup fresh squeezed orange juice
2 lemons, juiced
2 tablespoon honey
2 cloves garlic, minced
1 tablespoon mild smoked paprika
2 teaspoons ground cumin
ยฝ cup olive oil
salt and pepper to taste
4 pounds chicken legs and thighs

Place all ingredients except the olive oil, s & p, and chicken into the bowl of a blender.ย  Puree for 30 seconds on high.

With the motor running, slowly add the oil.ย  Season well with salt and pepper. Pour marinade over chicken (in a zip top bag or a baking dish) and marinate for 24 hours in the refrigerator. When youโ€™re ready to cook, heat oven to 400ยฐF, remove the chicken from the bag, letting most of the sauce fall off, and place pieces on a foil-lined baking sheet or roasting pan. Roast chicken for 40-45 minutes, or until nicely browned and cooked through.ย  Serve hot, room temp, or cold.

GRILLING: When ready to grill, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off the chicken; Grill chicken, flipping several times, until browned and cooked through, about 8-10 minutes total. (Flesh should feel firm to the touch with a little give โ€“ not mushy or rock hard.)

42 Comments

  • Avatar susanj says:

    THis looks delicious! Did you leave the skin on the chicken?

  • Avatar Lindsey says:

    Do you think you could grill the chicken? I am loath to turn the oven on at all, much less for 45 minutes in the summerโ€ฆ

  • Avatar Kati says:

    How terrible would it be to use a (decent quality) store-bought orange juice?

    Otherwise, this seems life-changing, since plan on doing many after-work/after-daycare picnics at the pool this year.

  • Avatar Laurie says:

    Is there a decent substitute for soy sauce? Our 4 year old and best chicken eater is allergic to soy. I miss it most in marinadesโ€ฆWe love the DALS grilled chicken with yogurt/lemon โ€“ life changing!

  • Avatar PassTheKnife says:

    Thank you for sharing! This will be a great for the many BBQโ€™s I have planned this summer.

  • Avatar Cindy says:

    This sounds delicious! Perfect to make for the beach crowd this weekend. โ€“Laurie โ€“ we sub Braggโ€™s Liquid Aminos for soy sauce.

  • Avatar Laurie says:

    Thank you, Cindy! Weโ€ll try it โ€“ really appreciate the tip

  • Avatar Stephanie says:

    My kids LOVE drumsticks and Iโ€™m always looking for new ways to roast them! Perfect!!

  • Avatar Jen says:

    @Laurie another vote here for the Braggs liquid aminos!

  • Avatar Helena says:

    Is there any reason you couldnโ€™t marinate this for a little longer? Say 32 hours? Would love to get this started Sat morning for a Sunday dinnerโ€ฆ

  • A Life From Scratch says:

    This sounds absolutely divine for summer. Canโ€™t wait to test it out!

  • Avatar Karen says:

    Just seconding that Blue Hill at Stone Barns is the best! There is nothing else as beautiful, natural, or well-executed within an hour of NYC. It is kid friendly, dog friendly, and a wonderful place for lunch and a walk when driving anywhere upstate in New York. A total gem!

  • Avatar Alyson says:

    My โ€œdrummieโ€ loving two year old would actually gobble this up (especially after multiple consecutive readings of green eggs and ham)!!!

  • Avatar Nancy Oren says:

    Do you cook the chicken in the marinade or toss it?

  • Avatar CJ says:

    Made these for a picnic last nightโ€ฆHUGE hit! And really easy. Big points for being able to serve them coldโ€ฆand for the make ahead factor.

  • Avatar Amy says:

    I made this with legs the other day and it was very very good. I did use TJโ€™s OJ not fresh-squeezed and I think that was fine. I am marinating a whole cut up chicken and 2 whole breasts with bone and skin for fourth of july tomorrow, I donโ€™t know why the breasts would not be good? Will let you know.

  • Avatar Erin says:

    Holy moley these are delish! Just made them to bring to fireworks tonight. I used GF soy sauce because I have Celiac. Super easy โ€” will definitely make them again! Thanks.

  • Avatar Amy says:

    The breasts and wings came out great as well, I just adjusted the cooking time, larger pieces needed a few more minutes in the oven, next time I will try it on the grill.

  • Avatar Brooke says:

    Looks great! Did you leave the skin on or off? And do you turn chicken during oven time?

  • Avatar Barbara says:

    Ditto the question about marinade โ€” do you cook chix in marinade or drain first? Thanks, my 24 hour marinated legs are about to go in the oven!

  • Avatar Amy says:

    I left the skin on and I turned the larger pieces once, the smaller pieces, the wings and legs, I did not turn over. The skin was crispy and good.

  • Avatar Robyn Vulcano says:

    Seriously! This is so perfect for summer. I marinated wednesday baked thursday afternoon. Walked in the door at 7 from the pool and served this with Coleslaw. Everyone was happy. Even the baby (7 months) liked it.

  • Avatar Suzanne Martin says:

    This is the best chicken Iโ€™ve tasted in a very long time and the advanced prep is the bomb!

  • Avatar Grace says:

    I have the DALS book and have been following your blog for a while, but this is the first recipe that I attempted off of your blog/book! You made it sound so delicious and the photo of your daughter enjoying it sealed the deal for me.

    Anyway, I am a newbie cook (and I actually do not like cooking, so meals are sometimes challenging at my house) but, Iโ€™m happy to say that the cafe chicken was a hit. My kids (8, 3 and 2) enjoyed it very much and I was surprised at how easy it was and that the chicken was moist. I might add a bit more of the seasonings next time to give it more flavor, but I was very pleased with how it turned out. My toddlers even asked for seconds! That doesnโ€™t happen often when I cook. ๐Ÿ˜‰

    I love your blog, and I hope to gain more courage and try more recipes soon.

  • Avatar Amy says:

    LOVED this chicken! I baked it for an hour at 300 and then my husband finished it on the grill with applewood smoked chips and it was so good. My 7 year old called it โ€œthe best chicken EVER!โ€. Served it with coleslaw and Callieโ€™s cheddar and chive biscuits and it was the perfect summer dinner! Thank you DALS for another great summer staple recipe.

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