Picnic Chicken Recipe

Make brine and brine chicken

Combine 2 cups pickle brine and 2 cups water in a large bowl or container. Stir in 1 tablespoon kosher salt and 1 teaspoon granulated sugar until dissolved. Add smashed garlic cloves and peppercorns. Submerge 8 chicken drumsticks in the brine, cover, and refrigerate for at least 2 hours and up to 6 hours (do not exceed 8 hours to avoid overly salty, soft texture).

Prepare drumsticks

Remove drumsticks from brine, discard brine, and pat the drumsticks very dry with paper towels. Let sit at room temperature 20 minutes while you preheat your oven or grill. In a small bowl, mix 2 tablespoons neutral oil, 1 teaspoon smoked paprika, and 1 teaspoon ground black pepper. Brush or rub this mixture over the drumsticks; discard any excess oil mixture.

Cook the drumsticks

Oven method: Preheat oven to 425°F (220°C). Arrange drumsticks on a rimmed baking sheet lined with foil and a wire rack if available. Roast for 35–40 minutes, turning once halfway through, until skin is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Grill method: Preheat grill to medium-high. Grill drumsticks 18–22 minutes, turning every 5 minutes, until nicely charred in spots and internal temperature reaches 165°F (74°C).

Rest

Let cooked drumsticks rest 5 minutes before serving to allow juices to redistribute.

Cook bacon and aromatics

In a medium saucepan over medium heat, add diced bacon (if using) and cook until fat renders and bacon is browned, about 5–7 minutes. Remove most of the bacon pieces with a slotted spoon and set aside, leaving about 1–2 tablespoons of bacon fat. If not using bacon, heat 1 tablespoon neutral oil instead. Add finely diced onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Build sauce

Stir in 2 tablespoons tomato paste and cook 1 minute. Add 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, 1 cup prepared BBQ sauce, 1 teaspoon smoked paprika, and 1 teaspoon mustard. Stir to combine.

Simmer with beans

Add 2 cups drained beans and 1 cup chicken or vegetable stock to the pan. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–12 minutes, stirring occasionally, until sauce thickens and flavors meld. Taste and season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste. Stir the reserved bacon pieces back in. If the sauce is too thin, simmer a few minutes longer; if too thick, add a splash of stock.

Finish

Remove from heat and stir in 1 tablespoon chopped fresh parsley if using. Keep warm until ready to serve alongside chicken.

Prepare vegetables

Thinly shred 3 cups green cabbage and 1 cup red cabbage. Julienne or shred 1 cup carrot and thinly slice 2 green onions. Place all vegetables in a large mixing bowl and toss with 2 tablespoons chopped fresh parsley.

Make dressing

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.

Toss and chill

Pour dressing over shredded vegetables and toss until evenly coated. Taste and adjust seasoning. Cover and refrigerate at least 30 minutes to let flavors marry. Bring to cool temperature for serving; toss again just before plating.

Plate a portion of BBQ farm beans and a generous scoop of Pete's Greens cabbage slaw on a shared platter or individual plates. Arrange 2 drumsticks per person (for 4 servings total, 8 drumsticks) on the platter. Garnish with fresh parsley or chives and serve with lemon wedges for squeezing over the chicken. Serve warm.