Picnic Chicken Delicious & Easy
Cook in your Convection Oven
This is a great recipe from dinneralovestory. It can be made easily in your convection oven.
During summer, you can leave your Picnic Chicken cooking and relax somewhere cooler until it’s done.
As it’s a convection oven, it doesn’t heat up the kitchen as much as a regular oven does and cools much quicker.
This is a delicious recipe and so easy to make.
“I know we are only a day or two into summer, but I can safely say that this chicken Abby is eating is going to be my go-to recipe of the season. In this particular photo, my midfielder is loving it a few hours after a 2-1 loss, but I am pretty sure she would be just as happy to maul it after a victory, or a tie, or for [...]”
i used chicken thighs and halved the recipe from 4 to 2 pounds (2 – 1 kg). The marinade recipe can be easily halved and I ate it hot from the oven.
This is a great dish all year round and delicious!
Be sure and see the other great recipes at Dinner a Love Story.
- ½ cup good quality soy sauce
- ¼ cup fresh squeezed orange juice
- 2 lemons, juiced
- 2 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon mild smoked paprika
- 2 teaspoons ground cumin
- ½ cup olive oil
- salt and pepper to taste
- 4 pounds chicken legs and thighs (2 kilograms)
Place all ingredients except the olive oil, s & p, and chicken into the bowl of a blender. Puree for 30 seconds on high.
With the motor running, slowly add the oil. Season well with salt and pepper. Pour marinade over chicken and marinate for 24 hours in the refrigerator.
(The original post says to cook in a 400F/200C oven, however I lowered the tempature) Cook in a 340F / 170C convection oven, roast legs in a roasting pan or on a cookie sheet for 30-35 minutes, or until nicely browned and cooked through. Serve hot, room temp, or cold