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Cozy July 4th Family Picnic Menu 5 Easy Recipes Everyone Will Love

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A collection of five quick and easy recipes perfect for a July 4th family picnic, featuring crowd-pleasing dishes that travel well and taste great chilled or at room temperature.

Ingredients

  • Boneless, skinless chicken breasts (2 large, cut into 1-inch cubes)
  • Smoked paprika (1 tablespoon)
  • Brown sugar (2 teaspoons, packed)
  • Garlic powder (1 teaspoon)
  • Salt and pepper (to taste)
  • Olive oil (2 tablespoons, for marinade)
  • Wooden or metal skewers (soaked if wooden)
  • Green cabbage (4 cups, shredded)
  • Carrots (1 cup, grated)
  • Red onion (¼ cup, thinly sliced)
  • Greek yogurt (½ cup, plain)
  • Apple cider vinegar (2 tablespoons)
  • Honey (1 tablespoon)
  • Celery seed (½ teaspoon)
  • Seedless watermelon (4 cups, cubed)
  • Feta cheese (½ cup, crumbled)
  • Fresh mint leaves (¼ cup, chopped)
  • Lime juice (2 tablespoons, freshly squeezed)
  • Extra virgin olive oil (1 tablespoon)
  • Black pepper (freshly ground, to taste)
  • Yukon gold potatoes (2 pounds, diced)
  • Mayonnaise (¾ cup, preferably full-fat)
  • Dijon mustard (1 tablespoon)
  • Hard-boiled eggs (3, chopped)
  • Celery (½ cup, finely diced)
  • Green onions (3, chopped)
  • Fresh dill (2 tablespoons, chopped)
  • Fresh corn ears (6, husked)
  • Butter (4 tablespoons, softened)
  • Chili powder (1 teaspoon)
  • Fresh lime wedges (for serving)

Instructions

  1. Marinate the Chicken: In a medium bowl, combine smoked paprika, brown sugar, garlic powder, salt, pepper, and olive oil. Toss chicken cubes in the marinade until evenly coated. Cover and refrigerate for at least 15 minutes or up to 2 hours.
  2. Prepare the Coleslaw: In a large bowl, mix shredded cabbage, grated carrots, and sliced red onion. In a separate smaller bowl, whisk Greek yogurt, apple cider vinegar, honey, celery seed, salt, and pepper. Pour dressing over veggies and toss well. Refrigerate until serving.
  3. Make the Watermelon Feta Salad: Combine cubed watermelon, crumbled feta, and chopped mint in a bowl. Drizzle with lime juice and olive oil, then gently toss. Season with fresh black pepper. Keep chilled.
  4. Cook the Potatoes and Eggs: Place diced potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for about 10-12 minutes until tender but firm. Meanwhile, boil eggs for 10 minutes. Drain potatoes and cool slightly. Peel and chop eggs once cooled.
  5. Assemble Potato Salad: In a bowl, combine mayonnaise, Dijon mustard, salt, and pepper. Add potatoes, chopped eggs, celery, green onions, and fresh dill. Mix gently to combine. Chill until ready to serve.
  6. Grill the Chicken Skewers: Thread marinated chicken onto skewers. Preheat grill to medium-high heat. Grill skewers for about 10-12 minutes, turning every 3-4 minutes, until cooked through and lightly charred.
  7. Grill the Corn: Brush corn ears with softened butter and sprinkle with chili powder and salt. Place on the grill for 10-15 minutes, turning frequently, until kernels are tender and slightly charred.
  8. Final Touches: Arrange all dishes on serving platters or pack in picnic containers. Add lime wedges alongside grilled corn. Serve chilled or at room temperature.

Notes

Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Do not overcook chicken skewers to keep them juicy. Chill coleslaw for at least 30 minutes for best flavor. Cool potatoes before mixing potato salad to prevent mayonnaise from breaking down. Brush corn with butter and chili powder before grilling for extra flavor. Leftovers keep well refrigerated for up to 3 days.

Nutrition

Keywords: July 4th, picnic, BBQ chicken skewers, coleslaw, watermelon salad, potato salad, grilled corn, family meal, easy recipes, summer

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