For Father’s Day, what could be better than a simple backyard menu of succulent barbecued chicken and a potato salad enlivened with capers and sun-dried tomatoes? What else do you need? How about Dad’s favorite ice-cold beer or chilled rose? Or maybe a pitcher of frosty lemonade?

To make this super easy, pick up his favorite ice cream flavor and some brownies or cookies from the store. To practice social distancing, everything can be served on platters where the diners can use individual tongs to serve themselves.

First marinated and then partially baked, the chicken steams and then develops a juicy interior. The citrus, wine, chili sauce and mustard mix blend into an inviting marinade that then becomes the sauce for the chicken. Last-minute grilling the pre-cooked chicken renders crisp, dark brown skin. This bake-ahead technique gives you time to prepare the rest of the meal. And, by the way, this sauce is also great on lamb or beef.

I am partial to this delectable, zesty sun-dried tomato and caper vinaigrette potato salad. If you can’t find sun-dried tomato pesto, you can puree oil-packed dried tomatoes in your food processor and proceed.

This has no dairy in it, so you safely serve this potato salad outdoors. Make sure that the potatoes are still warm when adding the vinaigrette so the dressing fully flavors them. You can use Idaho potatoes if you like a dryer potato texture. I prefer the waxy red or Yukon yellow fleshed potatoes. The skins are left on the potatoes for extra color and texture. Your dad will love this summer celebration in his honor.

Double-Cooked Barbecued Chicken

Serves 6 to 8

2 (3 1/2 pounds each) frying chickens, cut up

For the marinade:

3/4 cup fresh orange juice

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