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

hopegoode Jul 25, 2013 05:52 PM

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...

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    Hobbert RE: hopegoode Jul 25, 2013 06:10 PM

    Chimichurri is always tasty. Raita is a personal favorite- so easy to customize and cooling if the chicken is spicy.

    1. drongo RE: hopegoode Jul 25, 2013 06:11 PM

      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/... )

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        sharonj RE: hopegoode Jul 25, 2013 07:23 PM

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

        1. greygarious RE: hopegoode Jul 26, 2013 11:59 AM

          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. thymetobake RE: hopegoode Jul 26, 2013 02:34 PM

            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.


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              hopegoode RE: hopegoode Jul 28, 2013 04:08 PM

              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
                escondido123 RE: hopegoode Jul 28, 2013 05:03 PM

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

              2. linguafood RE: hopegoode Jul 28, 2013 05:21 PM

                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.


                1. prima RE: hopegoode Jul 29, 2013 05:41 AM

                  Green Goddess.

                  3 Replies
                  1. re: prima
                    GretchenS RE: prima Jul 29, 2013 12:17 PM

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

                    1. re: GretchenS
                      boyzoma RE: GretchenS Jul 29, 2013 01:50 PM

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

                      1. re: boyzoma
                        GretchenS RE: boyzoma Jul 29, 2013 01:55 PM

                        it is addictive, you have been warned. :)

                  2. JungMann RE: hopegoode Jul 29, 2013 08:40 AM

                    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. boyzoma RE: hopegoode Jul 29, 2013 10:37 AM

                      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. Atomic76 RE: hopegoode Jul 29, 2013 07:37 PM

                        I just watched this yesterday, and it sounded good:


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

                        1. chartreauxx RE: hopegoode Jul 29, 2013 07:53 PM

                          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.

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                            LordForceOne RE: hopegoode Jul 29, 2013 08:34 PM

                            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.

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