BBQ Chicken with Macaroni Salad | CookOS

BBQ Chicken with Macaroni Salad

Name: BBQ Chicken with Macaroni Salad
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: ¼ cup dry BBQ seasoning mix; 1 tbsp brown sugar (optional); 2 tbsp vegetable oil; 20 oz bone-in, skin-on chicken thighs; 6 oz elbow macaroni; 1 large carrot; 2 scallions; ½ cup mayonnaise; 2 tsp apple cider vinegar

BBQ Chicken with Macaroni Salad combines tender, seasoned bone-in chicken thighs with a cool, creamy macaroni salad for a complete family dinner. The dry seasoning rub and optional brown sugar create a balanced sweet-smoky crust while the vinegar-based mayo dressing keeps the pasta side fresh and bright.

🌍American 🏷️Family-friendly 🏷️Bbq 🏷️Chicken 🏷️Macaroni salad Slow cook

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🏷️Suvie

Total

3h 30m

Servings

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

¼ cup dry BBQ seasoning mix
1 tbsp brown sugar (optional)optional
2 tbsp vegetable oil
20 oz bone-in, skin-on chicken thighs
6 oz elbow macaroni
1 large carrot
2 scallions
½ cup mayonnaise
2 tsp apple cider vinegar

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Instructions

1
In a small bowl, stir together BBQ seasoning mix, vegetable oil, and ½ tsp salt. If your store bought seasoning mix does not contain sugar, add 1 tbsp of brown sugar. Pat chicken thighs dry and then rub the BBQ mixture all over the chicken and under the skin. Nestle chicken into a Suvie pan and place in the bottom zone Suvie. Input settings, and cook now or schedule.
2
Place 6 oz macaroni into the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
3
While the chicken cooks, peel carrot and shred on the large holes of a box grater. Roughly chop scallions. Set carrots and scallions aside in the fridge until the chicken has finished cooking.
4
Once the chicken has finished cooking, remove macaroni and transfer to a large bowl. Broil chicken for 10-12 minutes, until crisp and fragrant.
5
While the chicken broils, stir mayonnaise, apple cider vinegar, carrots, and scallions into the macaroni. Season to taste with salt and pepper.
6
Remove chicken from Suvie and divide between plates with macaroni salad.

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Tips & Notes

Pro tips

Pat the chicken thighs dry before seasoning to ensure the skin crisps properly and the dry rub adheres evenly.
Don't skip the apple cider vinegar in the macaroni dressing—it brightens the mayo-based sauce and balances the richness.
Toss the warm cooked pasta with the dressing while still slightly hot so it absorbs flavor more effectively.
Check chicken doneness with a meat thermometer inserted into the thickest part without touching bone; aim for 165°F minimum.

Substitutions

Dry BBQ seasoning mix → Homemade blend of smoked paprika, garlic powder, chili powder, and brown sugar (use same volume, taste as you go)
Elbow macaroni → Ditalini or small shells (similar cooking time and texture)
Mayonnaise → Greek yogurt or sour cream (lighter option; adjust vinegar to taste)

Storage & make-ahead

Store chicken and macaroni salad in separate airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a 325°F oven; serve salad cold or at room temperature.

Common Questions

What's the best way to cook bone-in, skin-on chicken thighs so they're crispy outside and tender inside?

Start skin-side up in a hot oiled pan to render the fat and crisp the skin, then finish in a 400°F oven or covered pan until the internal temperature reaches 165°F at the thickest part, about 25–30 minutes total.

Can I make the macaroni salad ahead of time?

Yes. Prepare it up to 4 hours ahead and refrigerate. The pasta absorbs the dressing as it sits, which deepens the flavor. Stir and taste for seasoning before serving.

What can I substitute for mayonnaise in the macaroni salad?

Greek yogurt (tangier, lighter) or sour cream (richer) work well. Use the same ratio and adjust apple cider vinegar to taste.

How do I store leftovers?

Keep the BBQ chicken and macaroni salad in separate airtight containers in the refrigeridge for up to 3 days. Reheat the chicken gently in a 325°F oven and serve the salad cold or at room temperature.

Can I scale this recipe up for a larger crowd?

Yes. Multiply all ingredients proportionally. Increase oven time slightly for larger batches of chicken; check doneness by internal temperature rather than time.