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Perfect 4th of July Family Cookout Menu for 12

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A crowd-pleasing cookout menu featuring grilled BBQ chicken, maple-lime grilled corn, creamy potato salad, classic coleslaw, and refreshing watermelon mint salad, designed to feed 12 people with ease and unforgettable flavor.

Ingredients

Scale
  • 12 bone-in, skin-on chicken thighs (about 3–4 pounds)
  • 1 cup BBQ sauce (Sweet Baby Ray’s recommended)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 12 ears of fresh corn, husked
  • ½ cup unsalted butter, softened
  • 2 tablespoons pure maple syrup
  • Zest and juice of 1 lime
  • Salt and pepper to taste
  • 3 pounds Yukon Gold potatoes, peeled and cut into chunks
  • ¾ cup mayonnaise
  • ½ cup plain Greek yogurt (Fage or Chobani recommended)
  • 2 tablespoons Dijon mustard
  • 1 small red onion, finely chopped
  • 3 celery stalks, diced
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste
  • Fresh chopped parsley for garnish
  • 1 medium green cabbage, shredded
  • 2 large carrots, grated
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon celery seed (optional)
  • Salt and pepper to taste
  • 1 large watermelon, cubed
  • 1 cup fresh mint leaves, roughly chopped
  • Juice of 1 lemon
  • 1 tablespoon honey

Instructions

  1. Marinate the Chicken: Combine olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and pepper in a large bowl. Add chicken thighs, turning to coat evenly. Cover and refrigerate for at least 1 hour, preferably 3-4 hours for deeper flavor.
  2. Prep the Potato Salad: Place potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until fork-tender, about 15 minutes. Drain and let cool slightly. In a separate bowl, whisk mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper. Mix in red onion and celery. Gently fold in potatoes and chill until serving.
  3. Prepare the Coleslaw: In a large bowl, combine shredded cabbage and grated carrots. In a smaller bowl, whisk mayonnaise, vinegar, sugar, celery seed, salt, and pepper. Pour dressing over veggies and toss to coat. Refrigerate for at least 30 minutes to allow flavors to meld.
  4. Make the Maple-Lime Butter: In a small bowl, mix softened butter, maple syrup, lime zest, and lime juice. Season with salt and pepper. Set aside.
  5. Grill the Chicken: Preheat grill to medium-high heat (about 375-400°F / 190-204°C). Place chicken thighs skin-side down. Grill covered for 6-7 minutes, then flip and grill another 6-7 minutes, basting occasionally with leftover marinade. Chicken should reach an internal temperature of 165°F (74°C). Remove and rest.
  6. Grill the Corn: Place ears on the grill and cook, turning every 3-4 minutes for about 12-15 minutes total until lightly charred. Brush generously with maple-lime butter during the last 5 minutes of grilling.
  7. Prepare Watermelon Mint Salad: In a large bowl, toss watermelon cubes with chopped mint, lemon juice, and honey. Chill until ready to serve.
  8. Final Touches: Garnish potato salad with fresh parsley. Arrange all dishes on a large table or picnic benches. Serve chilled salads alongside warm grilled chicken and corn.

Notes

Marinate chicken for at least 1 hour, preferably 3-4 hours for best flavor. Salads can be prepared a day ahead; add dressing closer to serving for freshness. Keep an eye on grill temperature to avoid burning. For dairy-free options, substitute mayo and Greek yogurt with vegan mayo or avocado. If no grill is available, use a grill pan or broiler.

Nutrition

Keywords: 4th of July, cookout, BBQ chicken, grilled corn, potato salad, coleslaw, watermelon salad, summer recipes, family gathering, easy recipes

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