Best Southern Grilled Chicken With Macaroni Salad Recipes

GRILLED BUTTERFLIED BBQ CHICKEN WITH MACARONI SALAD

Grilled Butterflied BBQ Chicken with Macaroni Salad image

Provided by Katie Lee Biegel

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

Kosher salt
2 cups elbow macaroni
1 cup halved grape tomatoes
1 cup sliced radishes
1/2 cup diced green bell peppers
6 scallions, white and light green parts only, thinly sliced
1/2 English cucumber, diced
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
1 teaspoon sugar
1/2 teaspoon garlic salt
Freshly ground black pepper
1 whole chicken
2 tablespoons chili powder
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1/4 cup barbecue sauce, plus more for serving
Lime wedges, for serving

Steps:

For the macaroni salad: Bring a large pot of salted water to a boil. Cook the macaroni in the boiling water until al dente according to the package instructions. Drain and let cool.
Toss the macaroni with the tomatoes, radishes, bell peppers, scallions and cucumbers in a large bowl. In a small bowl, whisk the mayonnaise with the vinegar, mustard, sugar and garlic salt. Add the dressing to the macaroni and vegetables and toss to coat. Season with salt and pepper. Refrigerate until serving.
For the chicken: Heat a grill to medium-high heat.
To butterfly the chicken, first remove the giblets and discard. Put the chicken on a cutting board breast-side down. Use kitchen shears to cut along each side of the backbone to remove. Trim any excess fat and discard. Flip the chicken breast-side up and firmly press each breast to break the bone and flatten.
In a small bowl, combine the chili powder, salt, garlic powder and black pepper. Season both sides of the chicken with the spice mixture. Use a pastry brush to brush the chicken with the canola oil.
Place the chicken skin-side down on the grill. Cover and let cook 10 minutes. Flip the chicken and reduce the heat to medium low. Cover and cook another 10 minutes. Flip the chicken again for 10 more minutes, then flip again and cook until the chicken reaches an internal temperature of 165 degrees F, an additional 10 minutes.
Use a pastry brush to coat each side of the chicken with the barbecue sauce and cook just to let the sauce caramelize, about 2 minutes per side. Tent with foil and let stand 5 minutes. Cut the chicken into pieces--it will be falling apart by this time! Serve with more barbecue sauce on the side and the lime wedges.

SOUTHERN GRILLED CHICKEN WITH MACARONI SALAD

Southern Grilled Chicken with Macaroni Salad image

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

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 50m

Number Of Ingredients 6

Ingredients

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

Steps:

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