By Brittanie Peterson
Preheat your grill to medium-high heat. If using a stovetop, prepare a grill pan or a regular frying pan for grilling.
Brush the corn on the cob with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Place the corn on the grill and cook for 10-12 minutes, turning every few minutes until evenly charred. Once done, remove from the grill and set aside.
While the corn is grilling, season the chicken thighs or breasts with salt and pepper on both sides. Lightly brush them with 1 tablespoon of olive oil to prevent sticking.
Place the chicken on the grill or in the grill pan. Cook for 5-7 minutes on each side until the internal temperature reaches 165°F (75°C). Brush each side with BBQ sauce during the last 2 minutes of cooking to caramelize the sauce.
In a medium bowl, combine the coleslaw mix with the light coleslaw dressing. Toss until the coleslaw is evenly coated. Season with additional salt and pepper to taste, if needed.
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Cut the corn off the cob if desired or serve it whole.
Arrange the BBQ chicken, coleslaw, and grilled corn on a serving plate. Serve immediately while the chicken is still warm.
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This Dinner Grilling Chicken recipe is ready in 45 minutes and features Bone-in or boneless chicken thighs or breasts, BBQ sauce, Coleslaw mix and other delicious ingredients. Contains 450 calories total.
Preheat your grill to medium-high heat. If using a stovetop, prepare a grill pan or a regular frying pan for grilling.
Brush the corn on the cob with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Place the corn on the grill and cook for 10-12 minutes, turning every few minutes until evenly charred. Once done, remove from the grill and set aside.
While the corn is grilling, season the chicken thighs or breasts with salt and pepper on both sides. Lightly brush them with 1 tablespoon of olive oil to prevent sticking.
Place the chicken on the grill or in the grill pan. Cook for 5-7 minutes on each side until the internal temperature reaches 165°F (75°C). Brush each side with BBQ sauce during the last 2 minutes of cooking to caramelize the sauce.
In a medium bowl, combine the coleslaw mix with the light coleslaw dressing. Toss until the coleslaw is evenly coated. Season with additional salt and pepper to taste, if needed.
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Cut the corn off the cob if desired or serve it whole.
Arrange the BBQ chicken, coleslaw, and grilled corn on a serving plate. Serve immediately while the chicken is still warm.
Calories per Serving: 450
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