There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.
Today: This chicken slaw pulls double-duty as a barbecue go-to and a work lunch the next day.
In the summertime, long afternoons spent outside with friends move in to replace over-complicated dinner experiments and long nights spent in front of a hot oven (unless that oven contains berry pie). But delicious food shouldn't be sacrificed in the name of Vitamin D, which is why we fell hard for this Spiced Chicken Slaw, which is engineered for summer activities. The mayonnaise-less slaw holds up well for cookouts, it's chicken-packed and filling enough for a light dinner on the patio, and it tastes even better the longer it sits in the fridge, so you can bring it for lunch the next day. Plus, the entire process takes little more than 30 minutes from start to finish, so you can get outside and enjoy that sunshine.
Serves 8 or more
For the chicken:
2 tablespoons granulated sugar
1 heaping tablespoon Sriracha
1 teaspoon salt
1 bone-in, skin-on chicken breast (about 1 1/2 to 1 3/4 pounds), halved
For the dressing and slaw:
1/2 cup apple cider vinegar
1/3 cup granulated sugar
1 tablespoon Sriracha
2 tablespoons fresh lime juice
1/3 cup vegetable or any neutral oil
8 cups shredded green cabbage (about 1 small head)
1 medium carrot, shredded
3 green onions, thinly sliced
2 tablespoons thinly sliced mint leaves
Salt and pepper, to taste
Photo by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now