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.
- 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
- Preheat grill to medium high. (See below if you do not have a grill or grill pan.)
- For the chicken, in a small bowl, blend Balsamic vinegar, maple syrup, tomato paste, black pepper, and smoked paprika. Set aside.
- Pat chicken dry, sprinkle lightly with salt and pepper. Grill chicken for 10 minutes, covered, on each side.
- 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.
- 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.
- 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!