Angela's BBQ Chicken Picnic

A summer favorite, Angela Nichols' BBQ Chicken Picnic recipe is a guaranteed hit. Vote for her recipe to help Boys Town win the Perfect Picnic Challenge!
Dish type
Main Dish
Ready in
60 minutes


  • Cajun BBQ Chicken
  • 6 Chicken drumsticks
  • 2 Shallots, chopped fine and divided
  • 3 cloves Fresh garlic, chopped fine and divided
  • 1 cup hickory BBQ sauce
  • 1/4 cup apple cider vinegar
  • 2 tsp Cajun seasoning
  • 1 1/2 tsp Mustard powder
  • Red pepper flakes to taste
  • Salt and Pepper to taste
  • Iced Café Au Lait
  • 32 oz Strong brewed dark roast or chicory coffee
  • 1 can sweetened condensed milk
  • Milk or cream to taste
  • Ice cubes as needed
  • Creole Mustard Vinaigrette Smashed Potato Salad
  • 2 lbs Yukon gold potatoes
  • 2 ears Sweet corn, unshucked
  • 4 tbsp olive oil
  • 1 Jalapeno pepper, minced
  • 2 Shallots, minced
  • 2 stalks Celery, chopped
  • 1/4 cup Parsley, chopped
  • Kosher salt and black pepper to taste
  • 1/4 cup Creole mustard (or coarse mustard)
  • 1/4 cup Red wine vinegar
  • 1 clove Garlic, smashed
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Kosher salt
  • 1/8 tsp Black pepper
  • 1 cup Extra virgin olive oil


Prep Time
30 minutes
Cook Time
30 minutes
Ready in
60 minutes
  1. Preheat oven to 400°F. Place drumsticks in a baking dish. Rub chicken with half of the shallots and garlic and set aside. In a medium saucepan, combine BBQ sauce, the remaining garlic and shallots, vinegar, mustard powder, Cajun seasoning and red pepper flakes as desired. Simmer over low heat until warm and garlic and shallots are soft, stirring occasionally and taking care not to let the mixture boil. Remove sauce from heat and pour over chicken to coat. Cover with foil and bake in preheated oven at 400°F.
  2. Uncover halfway through cooking and turn chicken. Leave chicken uncovered for the rest of the cook time. Cook until no longer pink at the bone and the juices run clear, or when a thermometer inserted near the bone reads 175°F. Reserve and refrigerate remaining sauce to use with leftover chicken. Chicken can be served hot or cold.
  3. For the Iced Café Au Lait, Brew coffee and chill right away in the fridge, or make a batch of cold brew coffee. Drizzle desired amount of condensed milk into glasses, fill with ice and pour chilled brewed coffee into glass. Top with milk or touch of cream.
  4. For Potato Salad, preheat oven to 400°F. Place potatoes on a foil-lined baking sheet and drizzle with 4 tablespoons olive oil. Sprinkle with salt and pepper to taste and toss until evenly distributed. Remove outer few layers of the corns’ husks, leaving the inner husk on each and place them on the same baking sheet as the potatoes. Roast until potatoes are soft and easy to smash and corn is cooked through, approximately 30 minutes.
  5. While potatoes and corn are cooking, make the vinaigrette by combining 1 cup of oil and remaining ingredients in a bowl, whisking until thoroughly mixed together. Set aside.
  6. Roughly smash cooked potatoes on the baking sheet. Place in a large bowl and combine with ½ cup of the vinaigrette while still warm. Remove corn from oven and shuck the remaining husk and silk, then cut the corn off the cob. Add the corn, jalapeno, shallots and celery to the smashed potatoes. Add more vinaigrette if needed. It should have a moist, but not soupy consistency. Season with salt and pepper to taste and garnish with chopped parsley.
  7. Vote for Angela's Recipe at
Want to make something delicious with your leftovers? Shred leftover chicken, mix with reserved sauce and make BBQ chicken salad or BBQ chicken sliders on Hawaiian rolls.