HOME > Chowhound > Home Cooking >

Discussion

Grilled chicken and what special sauce make for a great picnic?

  • 17
  • Share

We love to bring the above to our many picnics but feel that, even with all the herbs we use in the marinade, that the chicken could use a dab of something to make it special. What healthy sauces do you put on top?We like yogurt based, citrus, etc...

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Chimichurri is always tasty. Raita is a personal favorite- so easy to customize and cooling if the chicken is spicy.

    1. I like the sauce from "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi:
      scant ½ cup sour cream, scant ⅔ cup Greek yogurt. 1 tsp grated lemon zest, 1 Tbsp freshly squeezed lemon juice, 1 small clove garlic, crushed, 1½ tsp olive oil, 1 Tbsp sumac, ½ tsp salt, ¼ tsp ground pepper

      If you don't have sumac powder, I'd double the lemon juice and zest (as does Elise Bauer -- http://www.simplyrecipes.com/recipes/... )

      1. Peruvian green sauce?http://mobile.seriouseats.com/recipes...

        1. I adore the Stir-fried Roasted Eggplant from Vegetarian Cooking for Everyone by Deborah Madison. It's great hot, warm, or cold, and can be a side, sauce, or bruschetta topping, depending on how thick you make it.

          I recently read about Benedictine, a Kentucky specialty spread/dip/sauce that's cream cheese, grated onion, and grated cucumber. Sometimes thinned with pickle juice and/or yogurt or sour cream. That would be a good accompaniment. (I made, and loved, it as a spread, using the first three ingredients plus red bell pepper and Trader Joe's 21 Seasoning Salute.)

          1. We like peanut sauce for a change from the usual.

            A balsamic vinegar dressing is nice too. I use the following recipe. You could just reduce it down to thicken up.

            http://www.foodnetwork.com/recipes/gi...

            1. Thanks so much- you've given me a good start. I'm leaning towards the raita. However, some guests have lactose intolerance so would love further recommendations...

              1 Reply
              1. re: hopegoode

                Parsley pesto without cheese--pistachios are great if you don't have pine nuts.

              2. This is, hands down, the most addictive chicken recipe ever. I know the original calls for it to be fried, but I've only grilled it so far (I use BISO thighs). Not only are both marinade and dipping sauce put together in NO time, but the marinaded chicken combined with the dipping sauce creates magic in da mouf.

                I've made this recipe 5 or 6 times in the last couple months. There is not a single recipe I have or use that is as popular as this one.

                http://www.nytimes.com/recipes/101463...

                1. Green Goddess.

                  3 Replies
                  1. re: prima

                    really good Green Goddess recipe posted here: http://chowhound.chow.com/topics/9004...

                    1. re: GretchenS

                      Wow. Looks good. I certainly bookmarked that one! Thanks Gretchen S & roxlet!

                      1. re: boyzoma

                        it is addictive, you have been warned. :)

                  2. If it's cold grilled chicken breast, I think you can make delicious Asian inspired nut sauces like peanut red curry or Sichuan bang bang sauce. Chermoula is also a very easy and customizable herb sauce that compliments cold chicken rather well.

                    1. I made Huli Huli Chicken last night and it is so good. I used this recipe: http://family.go.com/food/pkg-family-...

                      I used 2 BSCB and basted every 5 minutes and rotated. Turned out so good and juicy. I also heated the glaze and used for dipping sauces. A change I made was to add more pineapple puree with juice to taste. Also, I changed the time from 40 min. to 35.

                       
                      1. I just watched this yesterday, and it sounded good:

                        http://www.youtube.com/watch?v=CpN5RP...

                        It's a recipe for a peach sweet and sour sauce.

                        1. satay sauce. japanese tare sauce (mirin, sake, soy sauce, sugar; can be brushed on the chicken before grilling, or used as a dip after). sometimes, i'll also use a reduction/syrup of balsamic vinegar, soy sauce, and brown sugar (this one also is spectacular on salmon). yum! enjoy your picnic.

                          1. I think the smartest thing you can do is to brine your chickens in advance. Use 2/3 cup sugar, 3/4 cup KOSHER salt, and 3/4 cup worcestershire sauce per gallon of water. 24 hours is good for whole chickens. Rinse before cooking and use whatever seasoning you like. Try plain australian yogurt, a little EVOO, lemon juice,fresh thyme and lots of black pepper. Better yet use a mix of black, green and white peppercorns. Grill them slow.