5-SPICE GRILLED CHICKEN WITH VINEGAR CABBAGE CUCUMBER SLAW

Recipe by The Leek and The Carrot

Vinegar Cabbage Cucumber Slaw recipe adapted from The Smitten Kitchen Cookbook

Takes 2-5 hours (depending how long you let the chicken and slaw sit for)

Serves 6


Ingredients:

5-Spice Grilled Chicken:

1 tablespoon dark brown sugar

1 tablespoon ground coriander

2 teaspoons ground cumin

2 teaspoons ground turmeric

2 teaspoons kosher salt

1 teaspoon smoked paprika

½ teaspoon ground black pepper

1 leek, minced (or 3 garlic cloves, minced)

3 tablespoons avocado or other neutral oil

2 pounds bone-in, skin-in chicken thighs

Vinegar Cabbage Cucumber Slaw:

1 medium to small head cabbage (6-8 cups)

2 cucumbers, very thinly sliced

1/2 cup white vinegar

1 heaping tablespoon sugar

1 tablespoon kosher salt

1/2 cup cold water

2 teaspoons dried dill

Directions:

  1. In a small bowl, combine sugar, coriander, cumin, turmeric, salt, paprika, black pepper, minced leek (or garlic), and oil to form a wet spice rub. 

  2. Place chicken in a 9x9 baking dish (or something else comparable in size) and rub with spice mixture so all sides of the chicken are coated. Place in the fridge and let sit for 1-4 hours. 

  3. In a very large bowl, combine cabbage and cucumbers. In a small bowl, whisk vinegar, sugar, and salt together until dissolved. Whisk in cold water and pour mixture over the cabbage and cucumbers. Add dill and toss to combine. Let sit at least one hour or as long as you like. This slaw keeps well for up to a week. 

  4. When ready to prepare your chicken, preheat the grill to medium heat. Add chicken to the preheated grill skin side down. Close the lid and cook for 10 minutes. Flip, close the lid, and cook for 10 minutes more. Take the temperature of the chicken. If cooked through (165 degrees), remove to rest. If not, move off direct heat and close the lid, continuing to cook until cooked through. 

  5. Serve warm chicken with chilled coleslaw. 

Cabbage, CucumberBethanee WrightComment