Southern Grilled Chicken with Macaroni Salad

Head for Dixieland with two jazzy standbys: spicy-sweet chicken and creamy macaroni salad.

  • Prep:
  • Total Time:
  • Servings: 4
Southern Grilled Chicken with Macaroni Salad

Source: Everyday Food, July/August 2007


  • 1 tablespoon olive oil, plus more for grates
  • 1 package cut-up whole chicken (about 3 pounds), 8 pieces
  • Coarse salt and ground pepper
  • 1 recipe Memphis-Style Barbecue Sauce, or store-bought
  • 4 plum tomatoes, sliced
  • Macaroni Salad


  1. Heat grill to medium-low; lightly oil grates. Season chicken with salt and pepper; grill, turning as necessary, until lightly charred and almost cooked through, 15 to 20 minutes. Divide sauce between two bowls; one for basting and one for serving. Continue cooking chicken, brushing occasionally with sauce, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, 5 to 10 minutes. Discard basting sauce.

  2. Drizzle tomatoes with oil; season with salt and pepper. Serve chicken with reserved sauce, Macaroni Salad, and tomatoes.


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