BBQ Grilled Chicken with Carolina Slaw

A BBQ-marinated chicken breast grilled and topped with a vinegar-based Carolina slaw served on a wheat Kaiser roll

By: Marvin Woods, Celebrity Chef

Prep Time: 1 hr 5 min
Cook Time: 16 min

RECIPE
REVIEWS (0)

Servings:

Yield: 4 Servings

Ingredients:

4 boneless, skinless chicken breast halves (about 4 ounces each)
4 whole wheat Kaiser rolls, split

BBQ Sauce
1/3 cup apple cider vinegar
¼ cup molasses
¼ cup firmly packed light brown sugar
3 tablespoons smoked paprika
1½ teaspoons garlic powder
1½ teaspoons onion powder
½ teaspoon ground black pepper
½ teaspoon red (cayenne) pepper

Carolina Slaw
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon light brown sugar
¼ teaspoon celery seed
1/8 teaspoon dry mustard
2 cups shredded green cabbage
¼ cup diced green pepper
3 tablespoons shredded carrot
2 tablespoons diced red onion

Allergens:

Gluten, Mustard, Soy, Wheat

Nutritional Information

Directions:

BBQ Sauce: Mix apple cider vinegar, molasses, light brown sugar, smoked paprika, garlic powder, onion powder, black pepper and red (cayenne) pepper in small bowl until well blended.
Place chicken in large resealable plastic bag or glass dish. Add 1/3 cup of the BBQ Sauce; turn to coat well. Refrigerate 1 hour or longer for extra flavor. Refrigerate remaining BBQ Sauce until ready to grill chicken.
Carolina Slaw: Mix apple cider vinegar, olive oil, light brown sugar, celery seed and dry mustard in medium bowl until well blended. Add green cabbage, green pepper, carrot and red onion; toss to coat well. Refrigerate until ready to serve.
Remove chicken from sauce mixture. Discard any remaining sauce mixture from chicken.
Grill chicken over medium heat for 6 to 8 minutes per side or until cooked through, turning occasionally and brushing with reserved BBQ Sauce.
Toast rolls, if desired.
Sandwich Build: Place 1 grilled chicken breast on heel of each roll. Top each with ½ cup Carolina Slaw. Close sandwiches with crowns of rolls.