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Finger-Lickin� Chicken w Broccoli Slaw




Source of Recipe


Woman's Day Magazine


List of Ingredients




Broccoli slaw
1⁄4 cup each light mayonnaise and reduced-fat sour cream
3 Tbsp cider vinegar
1 Tbsp plus 1 tsp sugar
1⁄2 tsp salt
1⁄4 tsp pepper
1 bag (12 oz) broccoli slaw

Chicken
1 cut-up 31⁄2-lb chicken, visible fat trimmed
3 Tbsp olive oil
1⁄4 tsp each salt and pepper
1⁄2 cup bottled barbecue sauce

Grilled Corn (recipe follows)



Recipe



1. Broccoli Slaw: Whisk all ingredients except slaw in a serving bowl. Add slaw; toss to coat. Refrigerate until serving.
2. Heat outdoor grill (see �No Grill? No Problem,� page 157).
3. Chicken: Brush chicken with oil; sprinkle with salt and pepper.
4. 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.

Per serving: 784 cal, 55 g pro, 33 g car, 6 g fiber, 48 g fat (15 g sat fat), 187 mg chol, 1,211 mg sod

Grilled 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.