Best 2 Bbq Chicken Coleslaw Recipes

**BBQ Chicken Coleslaw: A Tangy and Refreshing Summer Treat**

As the sun shines brightly and the air fills with the scent of grilled meats, it's time to indulge in the delightful flavors of BBQ chicken coleslaw. This classic dish combines the smoky, savory goodness of BBQ chicken with the crisp, refreshing crunch of coleslaw, creating a tantalizing symphony of flavors that will surely tantalize your taste buds. Whether you're hosting a backyard barbecue, enjoying a picnic in the park, or simply looking for a light and flavorful meal, this BBQ chicken coleslaw is the perfect choice. In this article, we'll provide you with two delectable recipes for BBQ chicken coleslaw: a traditional version and a tangy Asian-inspired variation. Get ready to embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PULLED BBQ CHICKEN SLIDER WITH PINEAPPLE COLESLAW

Pulled BBQ Chicken Slider with Pineapple Coleslaw image

Provided by Joy Thompson

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1/2 bottle ketchup
1/2 cup brown sugar
1/4 cup white vinegar
1 tablespoon cinnamon whiskey, such as Fireball
1 tablespoon salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons red pepper flakes
1 1/2 tablespoons mustard
2 boneless, skinless chicken breasts
2 boneless, skinless chicken thighs
1/4 cup olive oil
2 teaspoons salt
1 teaspoon black pepper
1/4 cup mayonnaise
3 tablespoons white vinegar
2 tablespoons sugar
Salt
1/2 jalapeno, minced
1/2 cup diced pineapple
1/2 cup shredded green cabbage
1/2 cup shredded red cabbage
4 slider buns, split and toasted

Steps:

For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, whiskey, salt, garlic powder, onion powder, red pepper flakes and mustard in a saucepan. Heat over medium heat, stirring, until warm and the sugar is melted.
For the chicken: Prepare a grill or grill pan for medium-high heat. Rub the chicken breasts and thighs with the oil, and sprinkle all over with the salt and pepper. Grill for 8 to 9 minutes per side, until white in the center. Shred the chicken and mix with some of the sauce.
For the coleslaw: Stir together the mayonnaise, vinegar, sugar and some salt in a large bowl. Add the jalapeno, pineapple, green cabbage and red cabbage; toss well.
Serve the slaw and shredded chicken on the toasted buns.

SPICE-RUBBED CHICKEN BREAST TACOS WITH GRILLED POBLANOS, BBQ ONIONS AND COLESLAW

SPICE-RUBBED CHICKEN BREAST TACOS WITH GRILLED POBLANOS, BBQ ONIONS AND COLESLAW image

Yield 4-6

Number Of Ingredients 32

Ingredients

Grilled Poblanos:
3 large poblanos
Canola oil
Salt and freshly ground black pepper
BBQ Onions:
2 sweet onions, skin-on, and cut into 1/4-inch thick slices
Canola oil
Salt and freshly ground black pepper
1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)
Coleslaw:
3/4 cup mayonnaise
2 tablespoons sugar
1 teaspoon celery seed
3 tablespoons apple-cider vinegar
Salt and freshly ground black pepper
1 small head cabbage, cored, finely shredded
2 carrots, finely shredded
1/2 small red onion, thinly sliced
3 scallions, thinly sliced on the diagonal
Chicken:
2 tablespoons ancho chili powder
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons light brown sugar
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 boneless, skinless chicken breasts (8 ounces each)
Canola oil
8 flour tortillas
2 grilled sliced poblanos
Barbecued onions
Coleslaw

Steps:

For the poblanos: Heat the grill to high. Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices. For the onions: Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill. For the coleslaw: Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving. For the chicken: Heat the grill to high. Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl. Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing. Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole. Fire Roasted Green Chile Guacamole: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 4 to 6 servings Recipe courtesy of Bobby Flay, 2008

Tips:

To achieve a smoky flavor, use a charcoal or wood pellet grill. If you don't have access to a grill, you can also use a smoker box on your gas grill.
Make sure to marinate the chicken for at least 30 minutes, or up to overnight. This will help the chicken absorb the flavors of the marinade and cook evenly.
When grilling the chicken, cook it over indirect heat until it reaches an internal temperature of 165 degrees Fahrenheit. This will help prevent the chicken from drying out.
For the coleslaw, use a combination of green and red cabbage for a colorful presentation. You can also add other vegetables to the coleslaw, such as carrots, celery, or bell peppers.
To make the dressing for the coleslaw, whisk together mayonnaise, vinegar, sugar, and salt. You can also add other seasonings to the dressing, such as poppy seeds, celery seeds, or dill.

Conclusion:

BBQ chicken and coleslaw are a classic summer cookout combination. This recipe provides a step-by-step guide for grilling chicken and making homemade coleslaw. With its smoky flavor and creamy coleslaw, this dish is sure to be a hit at your next gathering.