Chicken Stir Fry
Finger-Lickin' Chicken with Broccoli Slaw and Corn
Aug 28, 2012
This simple and scrumptious trio has everything you'd want to eat on a summer afternoon: barbecue chicken, grilled corn on the cob and broccoli slaw tossed with light mayo, sour cream, cider vinegar and sugar.
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Prep Time: 0 hours 10
Total Time: 0 hours 45
1/4 c. each light mayonnaise and reduced-fat sour cream
3 tbsp. cider vinegar
1 tbsp. sugar
1 tsp. sugar
1/4 tsp. Pepper
bag broccoli slaw
3 tbsp. olive oil
1/2 c. bottled barbecue sauce
- Whisk all ingredients except slaw in a serving bowl. Add slaw; toss to coat. Refrigerate until serving.
- Heat outdoor grill.
- Brush chicken with oil; sprinkle with salt and pepper.
- Grill 30 to 40 minutes, turning once or twice, until juices run clear when thigh is pierced and a meat thermometer inserted in thigh (not touching bone) registers 170°F. Brush with sauce and grill just until sauce has browned but not charred. Serve with slaw and corn.
- Rinse 4 ears corn with husks and silks under cold running water; drain. Add corn to grill and, turning ears a few times, cook 15 to 20 minutes until husks are charred and kernels are tender when pierced. Mix 3 Tbsp melted butter and 1⁄4 tsp each salt and pepper in a small bowl. To serve, remove corn husks and silks; brush corn with the butter.
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Date: 16.12.2018, 09:15 / Views: 32275