
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 treeโฆThey are so good, so good you see!
As anyone whoโs read this blog knows already, we are big fans of Blue Hill Cafe at Stone Barns in Tarrytown. Any time thereโs 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. Itโs slightly sweet, slightly smoky, and it is perfect when served cold or room temp, which means itโs perfect for advance summer entertaining or barbecues when youโre 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 itโs 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 Iโm dropping off a food care package with someone โ itโs 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 youโre 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.)
I used chicken breasts and grilled them and everyone loved them! What a great recipe!!
Just made this with a summery caprese, sweet potato fries, and some dressed greens. Once I popped the chicken in the oven I had time to make a delicious G&T with thin-sliced cucumbers which then inspired an impromptu quick-pickling session. (I used DALSโ quick-pickled onions recipe with a few sliced TJโs persian cucumbers) The tart cucumbers were SO good next to the chickenโฆan accidental favorite part of the meal. My daughters (2&5) chowed. Itโs officially on the family favorites list! Thank you!!
The pictures you have here look so yummy. I initially wanted to give this recipe a try. But since Iโm going to NYC for the upcoming holiday, I thought I ought to pay a visit to the Blue Hill Cafe first before trying it on my own. Another day in my itinerary list is completed. Thanks!
My husband rarely deems a recipe a โkeeperโ unless itโs asian inspired and comes with a heaping side of white rice, but he just couldnโt get enough of the picnic chicken. He ate 4 legs and then picked at the crispy bits stuck to the sheet tray after all of the chicken was gone! Thanks for putting a new keeper into our dinner rotation ๐
Just wanted to say thanks for this recipe! We make it ALL OF THE TIME. Seriously. A round of chicken legs are in the oven as we speak, so theyโre ready for dinner at a friendโs house tonight. Hope itโs a beautiful day where you are. Thanks for the continued dinner inspiration!
This is a favorite recipe. I sometimes substitute lime juice for the lemon juice โ I love the combination of soy sauce, honey and lime.
Love this recipe! I have sometimes substituted lime juice for the lemon juice with great results. I love the combination of lime, soy and honey.
This is great! Weโre a couple of college professors who teach at night. This recipe is so practical for our late-night dinners when we come home from teaching class. Itโs good cold or hot, and you donโt even need a side dish (although microwaved baked potatoes or broccoli are an easy side).
Thanks, am taking this chicken to potluck this weekend!
How should I let this cool before refrigerating to serve cool for a picnic?
I tripled this recipe and made it for a graduation party โ cooked chicken in batches in the morning and served chilled in the afternoon. It was a huge hit! To those who asked, I discarded the marinade and just put the pieces of chicken in the oven
Iโve been making your picnic chicken for 2 years, itโs a family favorite and I love to take to gatherings .
Thank you! I was hunting for that answer all over the place. Off to buy chicken for tomorrow. ๐
Do you throw the marinade away before baking or do you put the chicken and the marinade in the roasting pan/cookie sheet?
If grilling on the grill, how long do you grill them?