Teriyaki Grilled Chicken Thighs with Rainbow Slaw
Prep: 45 minutes
Grill: 25 minutes • Serves 8
2 green onions, thinly sliced
1-1/2 cups teriyaki sauce
3 tablespoons fresh lime juice
1-1/2 tablespoons sesame oil
8 bone-in chicken thighs
1 bag (14 ounces) packaged pre-cut coleslaw mix with carrots
1/2 red bell pepper, finely chopped
1/2 small red onion, finely chopped
1/2 cup chopped broccoli florets
1/2 cup drained and chopped water chestnuts
1. Prepare Chicken: In medium bowl, whisk together all ingredients except chicken. Divide chicken into large zip-top plastic bag; pour 1-1/2 cups marinade into bag. Seal bag, pressing out excess air; refrigerate up to 4 hours, massaging bag occasionally to distribute marinade.
2. Meanwhile, prepare Rainbow Slaw: In large bowl, toss all ingredients with remaining marinade until well combined. Cover and refrigerate at least 1 hour or up to 4 hours before serving.
3. Prepare outdoor grill for direct grilling over medium heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cook 22 to 25 minutes or until internal temperature of chicken reaches 165°, turning several times during cooking. Serve chicken with slaw.
Approximate nutritional values per serving:
401 Calories, 19g Fat (6g Saturated), 115mg Cholesterol,
1376mg Sodium, 18g Carbohydrates, 4g Fiber, 35g Protein