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BBQ Chicken Thighs With Broccoli-Peach Slaw
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BBQ Chicken Thighs With Broccoli-Peach Slaw
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BBQ Chicken Thighs With Broccoli-Peach Slaw
Created by Chef Dale MacKay
Ingredients
| 1 | peach | |
| 3 | cups broccoli, roughly chopped | |
| ¾ | cup carrots, grated | |
| 2 | tablespoons fresh basil, chopped | |
| ¾ | cup CO-OP GOLD White Cheddar Cheese, grated | |
| 3 | tablespoons lemon juice | |
| ½ | teaspoon lemon zest | |
| ¾ | teaspoon salt | |
| ½ | teaspoon ground black pepper | |
| ½ | cup red onion, thinly sliced | |
| 1 | cup HELLMANN’S Mayonnaise | |
| CHICKEN | ||
| 8 | CO-OP Boneless Skinless Chicken Thighs | |
| 2 | teaspoons salt | |
| ½ | cup CO-OP GOLD Old West Hickory BBQ Sauce | |
Directions
Prep time: 10 minutes
Total time: 30 minutes
Serves: 6–8
- Preheat barbecue to medium-high. Cut peach in half, remove pit, then cut each half into three or four wedges. Grill on barbecue until pieces are tender with nice grill marks. Remove from grill, cool slightly and slice each piece in half.
- Combine peaches with all slaw ingredients except the mayonnaise. Mix well, then add mayonnaise. Mix well and chill until ready to serve.
- Season chicken with salt. Place on grill and cook for 5 minutes to develop nice grill marks.
- Turn chicken over and cook for 5 minutes, then brush with BBQ sauce.
- Move chicken to top rack and brush with more sauce every few minutes, turning and brushing until well coated.
- Remove chicken from grill when it reaches internal temperature of 74°C (165°F) and allow to rest for 10 minutes loosely covered with foil. Serve with broccoli slaw.
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