Sticky Barbecue Chicken Quarters
Creamy Kale Coleslaw
Ingredients
- ½ cup apple cider vinegar
- ½ cup olive oil
- ¼ cup maple syrup
- 1 Tbsp Dijon mustard
- 1 tsp salt
- 1 tsp pepper
- 6 chicken leg quarters
- 1 sweet onion, quartered
Instructions
- Whisk together vinegar, oil, syrup, mustard, salt, and pepper in large zip-top plastic bag. Add chicken and onion; seal bag and marinate in refrigerator 8 to 12 hours.
- Preheat grill or grill pan to medium-high heat.
- Remove chicken from bag; discard marinade and onion pieces. Grill chicken, covered, 6 minutes per side or until done.
Side Dish Ingredients
- ⅔ cup olive-oil mayonnaise
- 3 Tbsp plain Greek yogurt
- 2 tsp Dijon mustard
- ¼ tsp salt
- ⅛ tsp pepper
- 4 cups chopped kale
- 1 (16-oz) pkg tricolor coleslaw
- 1 small apple, chopped
- ¼ cup sweetened dried cranberries
Side Dish Instructions
- Whisk together mayonnaise, yogurt, mustard, salt, and pepper in a large bowl.
- Add kale, coleslaw, and apple; toss. Top with cranberries.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
288
|
244
|
532
|
| Fat (g) | 17 | 20 | 37 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 29 | 2 | 31 |
| Carb (g) | 5 | 15 | 20 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 762 | 331 | 1093 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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