Backyard Texas BBQ Chicken
with Crunchy Slaw
Cooking time
20 minutes
Servings
2/4
Calories
510 /serving
Howdy is the official greeting of barbecue season. We’re giving chicken a taste of whisky and ancho pepper, and brushing it with sauce. And we’re giving the slaw some paleo love, with crunch from string peas and a honey-Dijon dressing.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g String peas (sugar snap peas or snow peas)
- 300g Shredded cabbage
- 2 Scallions
- 30ml Organic BBQ sauce (no added sugar)
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 8g Ancho Pepper & Whisky spices (salt, paprika, whisky flavour, ancho pepper, dextrose, onion, chili powder, garlic, yeast extract, black pepper, canola oil, cellulose fiber, Cayenne pepper, citric acid, mustard, cumin)
Contains: Mustard
You will need:
Basting brush
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
26 g
Saturated Fat
4 g
Sodium
1040 mg
Total Carb
27 g
Sugars
16 g
Protein
43 g
Fibre
6 g
Preparation
Grill the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the chicken* dry; rub with the spices, a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, brushing with the BBQ sauce halfway, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, remove the stem ends of the string peas; halve crosswise on an angle.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Make the slaw
- In a large bowl, combine both types of cabbage, the string peas, white bottoms of the scallions, a drizzle of oil, the vinaigrette and S&P.
Plate your dish
- Divide the slaw between your plates.
- Top with the chicken.
- Garnish with the green tops of the scallions. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
