Because of my occupation, I’m often invited to various types of conferences. Many times, these meetings begin in the early morning hours. Thankfully, most of the organizations that sponsor these conferences provide the invitees with a continental breakfast. However, at many events, the selection of foods only includes an assortment of donuts and bagels. Because I like to eat healthy, I wish more people would offer fruit for breakfast at these conferences. If you plan the breakfast menu for corporate conferences, consider adding different types of fruit to your standard bread and pastry offerings. On this blog, you will discover the best types of fruit to offer for breakfast at corporate conferences.
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Whether you own a catering business or are just cooking a meal for a big crowd, it's important to have recipes that are easy to scale up and down according to your needs and that don't require any complicated steps. Chicken is a tried and true crowd pleaser, and these two grilled chicken recipes are super simple to make for a large group. Each recipe lists the ingredients for 10 servings, and you can multiply the amounts by 2, 3, 4 or even 5 if you need to feed more folks.
Lemon Rosemary Chicken Thighs
Chicken thighs are a great choice when you're cooking a large batch of chicken because they don't dry out quickly if you get a bit distracted and overcook them. These lemon rosemary chicken breasts have a delicate flavor that pairs well with salt potatoes, salad, and fruit. Plan on making 2 thighs per person.
Ingredients (per 10 servings):
Directions:
Whisk together all of the ingredients (except for the chicken) in a small bowl. Place the chicken in a shallow container with a lid. Pour the marinade over the chicken, and turn the chicken over to ensure it's coated completely. Place the lid on the container, and place it in the fridge to marinate overnight.
When you're ready to cook the chicken, drain the marinade and discard it. Place the chicken on a medium-hot grill with the skin side facing down. Grill for 20 minutes. Turn the chicken over, and grill for another 10 minutes. Use a thermometer to ensure the chicken has reached 165 degrees F. If it has not, keep cooking it for a few more minutes until it does reach 165 degrees F. Remove from the grill, and let rest 10 minutes before serving.
Sticky Chicken Legs
Kids and adults alike will enjoy these sticky chicken legs with a classic molasses barbecue sauce. Pair them with baked beans and potato salad for a delicious meal. The chicken is brined overnight in a salty marinade to infuse flavor and tenderness, and then it is brushed with barbecue sauce during the last few minutes of cooking. Plan on making 2 legs per person.
Ingredients:
Directions:
Combine the water, salt, white sugar, and garlic powder in a bucket or large covered bowl. Add the chicken, and press down to ensure the chicken is fully submersed in the brine. Place in the refrigerator, and let the chicken brine overnight. At least once during the brining process, rotate the chicken legs to ensure they are all submersed in the brine.
When you're ready to cook the chicken, remove it from the brine mixture and pat it dry with paper towels. Discard the brine. Place the chicken legs on a medium-hot grill, and grill for 40 minutes in total, rotating the legs 90 degrees every 10 minutes.
While the chicken is cooking, combine the ketchup, molasses, brown sugar, vinegar and minced garlic in a saucepan. Bring to a simmer, and simmer just until the sugar is dissolved.
After the chicken has cooked for 40 minutes, brush it with the prepared sauce. Grill for 5 more minutes, and then brush with the sauce a second time. Grill for a final 5 minutes, and then remove from the heat. Brush the remaining sauce over the chicken legs before serving.
For a super large gathering, consider working with a company like Bassett Caterers to prepare these recipes instead of doing all the work yourself.
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