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Maple-Balsamic Barbecue Chicken with Mustard Seed Slaw

Active Time: 30 minutes / Cook Time: 20-25 minutes / Total Time: 30 minutes

Makes 2 servings, plus leftover cabbage, carrots, and dressing

Chef’s Tip: Be careful not to burn sauces with vinegar and sugar in them, as they can get bitter.

bbq chicken.JPG



  • 3 cups Napa cabbage, shredded (from half of a small cabbage)*
  • 3 cups shredded carrots
  • 1 small red bell pepper, stemmed, seeded, and very thinly sliced
  • ½ cup tender herbs of choice, roughly chopped (basil, cilantro, parsley, tarragon, mint, chives, or a mix)
  • ½ cup apple cider vinegar
  • 2 tablespoons raw honey
  • 2 tablespoon whole grain mustard
  • 1 shallot, minced
  • ½ teaspoon ground black pepper


  • 2 bone-in, skin-on chicken thighs
  • Sea salt and pepper, a scant pinch of each
  • ¼ cup Balsamic vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons tomato paste
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon smoked paprika


  1. Preheat grill to medium high. (See below if you do not have a grill or grill pan.)
  2. For the chicken, in a small bowl, blend Balsamic vinegar, maple syrup, tomato paste, black pepper, and smoked paprika. Set aside.
  3. Pat chicken dry, sprinkle lightly with salt and pepper. Grill chicken for 10 minutes, covered, on each side.
  4. While the chicken is cooking, (set a timer and keep an eye on it!) in a medium bowl, blend cider vinegar, honey, and ½ teaspoon black pepper. Stir until sugar dissolves. Add whole grain mustard and shallot and stir well to combine.
  5. Add shredded cabbage, 1 ½ cups carrots, bell pepper, and herbs to half of dressing (reserve remaining dressing and carrots in separate storage containers in the fridge); toss. Set aside, and toss again before serving.
  6. When the chicken is completely cooked (cut into a thigh to check—juices should run clear) brush with Balsamic glaze, cook one minute. Flip, glaze other side, and cook another minute. Serve chicken with slaw and any extra sauce.

*Tightly wrap the other half of the cabbage.

+If you do not have a grill or grill pan, preheat the oven, with a baking sheet in it, to 425° F.

Once heated, coat with a very thin layer of coconut oil. Heat for 3 minutes. Place chicken skin-side down on the baking sheet and bake for 10 minutes. Remove from the oven, carefully flip the chicken, baste with the sauce, and bake for 5 minutes. Repeat two more times, flipping and basting, ending skin-side up. If desired, switch the oven to broil and cook the chicken until it starts to caramelize slightly on top. Keep a close eye, since the sugars can burn easily!