The first time I got involved in potlucks was at church. Before that, I wasn’t really into them, honestly, I didn’t fully get the hype. But if you’re a Seventh-day Adventist, you know that being part of a church community and avoiding potlucks? Impossible. The two go hand-in-hand.
At first, I was just a guest, piling my plate with everyone else’s best dishes—though never without making sure they had the drinks and fruits I brought. I was taught never to show up empty-handed. But eventually, I knew I had to do more than just contribute; I wanted to bring something special, something people would actually crave. That’s how I started making my now-famous potluck chicken.
Over time, it became my go-to. No leftovers. Just an empty tray and church members asking, “Tell me you brought that chicken again.”
So, if you’re looking for a dish that will have people coming back for seconds (and maybe even thirds), I’ve got you covered. Here’s my favorite potluck chicken recipe straight from my church gatherings to your table.
Rich & Yummy Potluck Chicken Recipe
Let’s make this rich and yummy potluck chicken.
- 3kg chicken drumstick
- 11/2 stalks green onion (for garnish)
Marinade:
- 11/2 tbsp smoked paprika
- ½ tbsp thyme
- ½ tbsp curry powder
- 1 tbsp salt
- 1 onion
- 1 green bell pepper
- 1 celery stalk
- ½ tbsp garlic powder
- ¼ cup olive oil
- ½ tbsp pepper flakes
- 2 sprigs rosemary
- 4-inch ginger
- 1 tbsp Boullion powder
- 3 stalks green onion (used in the marinade)
Instructions
- In a food processor, combine all the marinade ingredients and process until smooth (or for a few seconds if you prefer a chunkier marinade).
- Rinse chicken with salt and lemon.
- Pat chicken dry with a paper towel, place in a bowl and add the processed chicken.
- Massage the marinade into the chicken till it is fully coated.
- Cover the bowl and place in the refrigerator. Let the chicken marinade for a few hours or overnight for a better and rich flavour.
- Preheat oven to 370oF (190oC).
- Place the chicken on a baking sheet and bake for 45 minutes.
- After 45 minutes, switch to broil for a few minutes to further brown and crisp the chicken.
- Let the chicken rest for 10 minutes before serving.
- Chop the green onions.
- Place the chicken in a serving bowl and garnish with green onions.
Notes:
- For a richer and deeper flavor, marinade chicken overnight.
- Ovens vary in temperature, so check the chicken’s internal temperature (should reach 165F or 75C) to ensure it is fully cooked.
- If you like your chicken extra crispy, broil for a little longer but keep an eye on it to avoid burning.
- Drumsticks can be substituted with other cuts of chicken, like thighs or wings but adjust cooking times as needed.
- To add flavor and make the dish more complete, you could add a few slices of onions, some sprigs of thyme and bell pepper.
- Be sure to taste the marinade and adjust the salt and spices to your liking before applying it to the chicken.
- Letting the chicken rest for 10 minutes after baking allows the juices to redistribute, making it more tender and flavorful.
Will you be trying this out? Let us know in the comments.
Irresistiblyummy 
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