Easy + Delicious BBQ Chicken and Slaw
When you think of a summer BBQ, what comes to mind? The smells of the grill, a piece of cherry pie, or a big forkful of pasta salad? That’s what we are thinking! Food is such a huge and important part of our memories. We always want to honor that and while we strongly believe in a balanced lifestyle that includes nourishing foods and indulgent ones, the best win/win scenario is finding a combination of the two! BBQ chicken and slaw are two of our July 4th (or any summer BBQ) faves, so we are recreating this classic pairing with an anti-inflammatory touch!
We are big believers in clean ingredients and much to our surprise, when we started paying close attention to ingredients, we couldn’t believe the amount of junk snuck into sauces like BBQ sauce. Tons of them are made with high fructose corn syrup, a major inflammatory trigger, and other additives, preservatives, and artificial coloring. Believe it or not, it’s pretty darn easy to make your own BBQ sauce! We made a creation that will truly taste like a summer BBQ, filled with spices, naturally sweetened with coconut sugar, and punchy from the vinegar and mustard. Yum!
Paired with a crunchy and creamy slaw, this will taste like summer!
Slaw
Ingredients:
For the dressing:
¼ cup avocado oil based mayo (like Primal Kitchen or Chosen Foods brands)
¼ cup extra virgin olive oil
1 tablespoon raw honey
2 tablespoons apple cider vinegar
¼ tsp sea salt
½ tsp ground black pepper
For the slaw:
1 head green cabbage, thinly sliced
2 cups shredded carrots
½ red onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
Instructions:
In a large serving bowl, make the dressing. Combine the mayo, olive oil, honey, vinegar, salt, and pepper and whisk until smooth. Next, add all slaw ingredients. With a pair of tongs, toss together until fully dressed. We like to do this an hour or two before serving so everything is nice and tender!
Simple Oven Baked BBQ Chicken Breasts
Ingredients:
Homemade BBQ sauce:
½ cup tomato puree
½ cup coconut aminos
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon coconut sugar
2 teaspoons chili powder
1 teaspoon ground mustard
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
For the chicken:
2 lbs boneless skinless chicken thighs
1 tablespoon avocado oil
Salt and pepper, to taste
Instructions:
Preheat the oven to 400 degrees. Grease a baking dish with avocado oil. While the oven is preheating, make the BBQ sauce. In a bowl, whisk together all sauce ingredients until combined.
Place the chicken in a single layer in the baking dish and sprinkle with salt and pepper. Using a spatula, spread ½ of the sauce on top of the chicken. Bake in the oven for 20 minutes.
Remove from the oven, flip each piece of chicken, then spread the other ½ of the sauce on top. Bake for another 15 minutes.
Turn your oven to broil, then continue to bake for 2-3 minutes, until the sauce starts to caramelize on top of the chicken. Remove from the oven and enjoy!
Image courtesy of: bbc | Tim Maddams
