INGREDIENTS
- Chicken:
- 7 (6 oz) boneless skinless chicken breasts
- ½ cup apple cider vinegar
- ½ cup extra-virgin olive oil
- 2 tbsp Dijon mustard
- 2 tsp garlic powder
- Sea salt & ground black pepper to taste
- Coleslaw:
- 3 cups green cabbage, shredded
- ½ cup shredded carrots
- 1 red apple, cored and chopped
- 1 granny smith apple, cored and chopped
- 2 green onions, finely chopped
- ¼ cup homemade mayonnaise
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- Juice of ½ lemon
- Sea salt and freshly ground black pepper
PREPARATION
- Chicken:
- Combine all of the ingredients except the chicken in a sealable glass container or re-sealable plastic bag and mix well, add the chicken and seal, let the chicken marinate in the refrigerator for 4-8 hours.
- Preheat the grill to high heat (450 F), once hot place the chicken breasts on the grill and let them cook 4-5 minutes with the cover closed.
- Flip the chicken and cook another 4-5 minutes with the lid closed.
- The chicken is done when the internal temperature is 160 F.
- Remove the chicken from the grill and let rest for 5 minutes.
- Coleslaw:
- Combine the cabbage, carrot, green onion, and apple in a large bowl.
- In another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, and season with salt and pepper to taste.
- Pour the dressing over the cabbage mixture and stir until well combined.
- Refrigerate for at least one hour.
- Serve the chicken with a good size portion of coleslaw.
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