Donna's Grilled BBQ Chicken & Rainbow Slaw with Spicy Peanut Dressing

Hello Friends, I felt like I was back in chemistry class tonight creating a spicy peanut dressing from scratch to go with a healthy vegetable slaw from ingredients we picked up at our local farmer's market.  The slaw was a tasty accompaniment to the grilled barbecued chicken main dish.  I hope you enjoy trying these recipes out in your home kitchen!  Best, Donna:

Donna's Grilled BBQ Chicken

Ingredients:

One 4 pound chicken, butterflied (i.e., cut down center between breasts and flattened)

Salt and pepper to taste

1 cup Sweet Baby Ray’s Honey Chipotle BBQ Sauce

1 cup Italian salad dressing

1 Tablespoon garlic, minced

Method:

Place chicken in marinating pan, season with salt and pepper, and add remaining ingredients that have been mixed together, coating meat well.  Marinate for 6 to 8 hours in refrigerator.  Preheat grill to 400° F.  Remove chicken from marinade and drain if needed.  Place on grill, cover and cook for about 1 hour or more, turning once, until chicken reaches 165° F or higher.  Remove from grill and let rest for about 10 minutes before cutting into pieces and serving.

Serves 4.

Donna's Rainbow Slaw with Spicy Peanut Dressing

Ingredients:

Slaw:

1 medium cabbage, outside leaves removed, cut into quarters, shredded*

1 green sweet bell pepper, thinly sliced*

1 yellow sweet bell pepper, thinly sliced*

1 large carrot, peeled and finely shredded*

1 medium cucumber, peeled and thinly sliced*

1 red onion, shredded*

3 Tablespoons cilantro, chopped

1 cup sliced almonds

*Use a mandolin if possible

Dressing:

½ cup crunchy style natural peanut butter

¾ cup coconut milk

1 Tablespoon brown sugar

2 teaspoons garlic, minced

2 teaspoons ginger root, minced

2 teaspoons lemongrass, minced

2 teaspoons tamarind concentrate

1¼ teaspoons Sriracha sauce

¼ teaspoon salt

Method:

Prepare and mix together all slaw ingredients; refrigerate.  Mix together all dressing ingredients blending well.  Refrigerate separately.  When ready to serve salad, place slaw in bowl and add dressing to taste.  Serve immediately.

Serves 10 – 12.

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