Honey Glazed Chicken Thighs

I used breasts as we prefer white meat.  It was delicious!  Of course, we skipped the salt & pepper seasoning.  and, we used stove top grilling rather than the BBQ.


Ingredients:

3 Tbsp Avocado Oil
3 Tbsp honey
2 Tbsp Pomegranate Balsamic Vinegar of Modena
1 Tbsp Citrus Herb Seasoning
1 1/2- 1 3/4 lbs boneless skinless chicken thighs, seasoned with salt and pepper

Instructions:

1.  IN a gallon freezer bag, combine first 4 ingredients; massage to combine.  Add chicken and seal well; toss to coat.  Refrigerate several hours or up to overnight.

2.  Prepare grill to medium heat.  Remove chicken from marinade.  Discard bag with marinade.


3.  Place chicken on grill.  Grill turning occasionally, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10 - 12 minutes.

Makes 6 servings.

Serve with Grilled Garlic Broccoli.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

BBQ Coleslaw - side dish

I love coleslaw.  Although my hubby doesn't.  I've made some variations of this an they were just as good.  Makes a great dish to take to potlucks.

Ingredients:

1 (16 oz) pkg tri-color coleslaw mix, without dressing
1 sm green or red bell pepper cut into thin slices
1/2 c shredded carrots
1/3 c Smoky Bacon BBQ Sauce
1/4 c mayonnaise
3 tbsp milk
1 tbsp Pomegranate Balsamic Vinegar of Modena
1 1/2 tsp Rustic Herb Seasoning
1 1/2 tsp Garlic Garlic Seasoning

Instructions:

1.  In large bowl combine first 3 ingredients.  In small bowl combine remaining ingredients; pour over coleslaw and toss lightly.  Salt & pepper as desired.

2.  Serve immediately or refrigerate until ready to use.

Makes 6-8 servings.