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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

  • Allie says:

    I used chicken breasts and grilled them and everyone loved them! What a great recipe!!

  • Katy says:

    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 TJโ€™s persian cucumbers) The tart cucumbers were SO good next to the chickenโ€ฆan accidental favorite part of the meal. My daughters (2&5) chowed. Itโ€™s officially on the family favorites list! Thank you!!

  • Avatar Debbie says:

    The pictures you have here look so yummy. I initially wanted to give this recipe a try. But since Iโ€™m 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!

  • Avatar Katie says:

    My husband rarely deems a recipe a โ€œkeeperโ€ unless itโ€™s asian inspired and comes with a heaping side of white rice, but he just couldnโ€™t 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 ๐Ÿ™‚

  • Avatar Katie says:

    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 theyโ€™re ready for dinner at a friendโ€™s house tonight. Hope itโ€™s a beautiful day where you are. Thanks for the continued dinner inspiration!

  • Avatar Sally says:

    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.

  • Avatar Sally says:

    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.

  • Leslie says:

    This is great! Weโ€™re 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. Itโ€™s good cold or hot, and you donโ€™t even need a side dish (although microwaved baked potatoes or broccoli are an easy side).

  • Avatar Page Clock says:

    Thanks, am taking this chicken to potluck this weekend!

  • Avatar Gloria says:

    How should I let this cool before refrigerating to serve cool for a picnic?

  • Avatar Meg says:

    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

  • Avatar Page says:

    Iโ€™ve been making your picnic chicken for 2 years, itโ€™s a family favorite and I love to take to gatherings .

  • Avatar MemeGRL says:

    Thank you! I was hunting for that answer all over the place. Off to buy chicken for tomorrow. ๐Ÿ™‚

  • Avatar Kimberly says:

    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?

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