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Easy Picky Eater BBQ Menu 10 Best Crowd-Pleasing Safe Foods

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A simple, crowd-pleasing BBQ menu designed for picky eaters featuring grilled chicken skewers, classic potato salad, corn on the cob, kid-friendly baked mac and cheese, and fresh garden salad.

Ingredients

  • Boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • Mild BBQ sauce (e.g., Sweet Baby Ray’s)
  • Olive oil
  • Salt and black pepper
  • Wooden or metal skewers (soaked in water if wooden)
  • Yukon gold potatoes, peeled and diced
  • Mayonnaise
  • Dijon mustard
  • Celery, finely chopped
  • Hard-boiled eggs, chopped (optional)
  • Fresh parsley, chopped (optional)
  • Fresh corn on the cob
  • Unsalted butter, softened
  • Optional: mild paprika or smoked paprika
  • Elbow macaroni pasta
  • Sharp cheddar cheese, shredded
  • Milk (whole or 2%)
  • All-purpose flour
  • Mixed salad greens (romaine, butter lettuce, or baby spinach)
  • Cucumber, sliced
  • Cherry tomatoes, halved
  • Carrots, shredded
  • Simple vinaigrette (olive oil, vinegar, salt, pepper)

Instructions

  1. Prep the Chicken Skewers: Toss cubed chicken with 2 tablespoons olive oil, ½ cup mild BBQ sauce, salt, and pepper. Marinate at least 15 minutes or up to 2 hours in fridge. Soak wooden skewers in water if using.
  2. Make the Potato Salad: Peel and dice about 3 pounds Yukon gold potatoes. Boil in salted water for 12-15 minutes until tender but firm. Drain and cool slightly.
  3. Mix 1 cup mayonnaise, 1 tablespoon Dijon mustard, ½ cup chopped celery, and 3 chopped hard-boiled eggs in a large bowl. Season with salt and pepper.
  4. Fold warm potatoes gently into dressing mixture. Chill at least 1 hour before serving.
  5. Prepare Corn on the Cob: Remove husks and silk. Brush ears with softened butter, sprinkle with salt and optional paprika. Grill over medium heat 10-12 minutes, turning every 2-3 minutes until tender and slightly charred.
  6. Cook Mac and Cheese: Preheat oven to 350°F (175°C). Boil 12 ounces elbow macaroni; drain.
  7. Melt 4 tablespoons butter in saucepan over medium heat. Stir in 4 tablespoons flour; cook 1-2 minutes until bubbly.
  8. Whisk in 3 cups milk slowly; cook 5-7 minutes until thickened. Remove from heat and stir in 3 cups shredded cheddar cheese. Season with salt and pepper.
  9. Combine cheese sauce with pasta; pour into greased 9×13-inch baking dish. Bake 20-25 minutes until bubbly and golden.
  10. Assemble Garden Salad: Toss 6 cups mixed greens, 1 sliced cucumber, 1 cup halved cherry tomatoes, and ½ cup shredded carrots. Drizzle with vinaigrette before serving.
  11. Grill Chicken Skewers: Thread marinated chicken onto skewers. Grill over medium heat 10-12 minutes, turning occasionally until internal temp reaches 165°F (74°C).
  12. Let skewers rest a few minutes before serving. Plate with potato salad, corn on the cob, mac and cheese, and garden salad.

Notes

Marinate chicken at least 15 minutes for juiciness. Avoid overcooking potatoes to keep salad texture. Stir constantly when making roux to prevent lumps. Brush corn with butter and turn often to avoid drying. Boil potatoes and pasta ahead to save time. Wooden skewers should be soaked to prevent burning.

Nutrition

Keywords: BBQ, picky eater, chicken skewers, potato salad, mac and cheese, corn on the cob, garden salad, crowd-pleaser, easy BBQ

Find it online: https://emmastirs.com/easy-picky-eater-bbq-menu-10-best-crowd-pleasing-safe-foods/