Party Menu B Recipe

Marinate the chicken

In a very large bowl combine 0.5 cups extra-virgin olive oil, minced garlic, smoked paprika, ground cumin, 3 tsp salt, 1.5 tsp black pepper, 0.75 cups lemon juice and 0.25 cups honey. Whisk until evenly blended.

Add 4 lbs boneless chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably 4–6 hours or overnight for best flavor (up to 24 hours).

Cook the chicken

Preheat oven to 400°F (200°C). Arrange marinated chicken thighs on one or two rimmed baking sheets lined with foil or parchment, leaving space between pieces. Roast for 20–25 minutes until internal temperature reaches 165°F (74°C) and juices run clear. For a lightly charred finish, switch to broil for 2–3 minutes, watching closely so it doesn't burn.

Once cooked, transfer chicken to a cutting board and let rest 8–10 minutes. Slice into bite-size pieces or serve whole on a platter. Sprinkle with 1 cup chopped fresh cilantro before serving.

Prepare rice pilaf

Heat 0.25 cups olive oil in a very large heavy-bottomed pot or two large saucepans over medium heat. Add diced onion and carrots; sauté 6–8 minutes until vegetables soften and onion is translucent.

Add 6 cups uncooked long-grain rice and stir to coat the grains in oil and vegetables for 2 minutes to lightly toast.

Pour in 12 cups low-sodium chicken broth, add 2 tsp salt and 1 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer undisturbed for 15–18 minutes until rice is tender and liquid is absorbed.

Remove from heat, stir in 2 cups frozen peas (no need to thaw) and let sit covered for 5 minutes to steam. Fluff rice with a fork before transferring to a warm serving tray.

Toss the salad

In a very large bowl combine 2 lbs mixed greens, 4 cups halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Add 2 cups crumbled feta. Pour 2 cups balsamic vinaigrette over the salad just before service and toss gently to combine.

Goat cheese & honey phyllo bites

If using mini phyllo shells, arrange 60 shells on serving trays. In a bowl, stir together 2 cups softened goat cheese and 0.5 cups honey until smooth. Spoon about 1 teaspoon of the goat cheese mixture into each shell. Top each with a small sprinkle of chopped walnuts and a few thyme leaves.

Smoked salmon cream cheese bites

In a bowl combine 16 oz softened cream cheese and 0.5 cups chopped fresh dill; mix until smooth. Place a small dollop (about 1 tablespoon) of the cream cheese mixture into remaining phyllo shells or onto crackers. Top each with a piece of smoked salmon and, if using, a few capers. Garnish with a small dill sprig.

Arrange completed appetizers on platters and keep refrigerated until 20–30 minutes before serving so phyllo doesn't become soggy.

Assemble brownie bites

Arrange 40 chocolate brownie bites on dessert trays. Top each brownie with a generous spoonful of whipped cream (about 1–2 tablespoons per bite). Place a raspberry on each mound of whipped cream and garnish with small mint leaf.

Keep chilled until ready to serve. If preparing more than 2 hours ahead, store covered in a single layer to avoid crushing and add mint garnish just before service.

Chill 6 liters sparkling water and arrange in beverage dispensers or pitchers over ice. Add lemon slices to pitchers and provide extra ice on the side. Keep beverages well iced throughout the party.