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Summer Chicken and Macaroni Salad




Difficulty:Easy
Prep Time:20 Minutes
Cook Time:45 Minutes
Serves:4

Nutritional Information

This is a Forth of July classic!

Ingredients

  • olive oil, as needed for grates
  • 8 drumsticks
  • Big Green Egg Whirly Bird Rub, as desired
  • 1 pint cherry tomatoes, halved
  • For the Macaroni Salad:
  • 4 ounces elbow macaroni
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cucumber, peeled, seeded, and finely chopped
  • 1 celery stalk, finely chopped
  • 1/4 cup chopped fresh dill
  • 2 tablespoons fresh lemon juice
  • Coarse salt and ground pepper

Directions

  • 1. In a large pot of boiling salted water, cook elbow macaroni according to package instructions. Meanwhile, in a medium bowl, combine mayonnaise, sour cream, cucumber, tomatoes, celery, dill, and lemon juice. Drain pasta, and rinse with cold water; add to bowl with mayonnaise mixture. Season with salt and pepper; toss to combine. Serve.
  • 2. Rub the chicken with the rub and refrigerate for 2-3 hours.
  • 3. Preheat the EGG to 400º using indirect heat. Roast the chicken until an internal temperature reaches 160º, about 1 hour.
  • 4. Convert the EGG to direct heat and raise the temperature to 425º and a cast iron grate. Grill the chicken for 2-3 minutes per side or until crispy. Let rest for 5-10 minutes and serve with the salad.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828