Spicy BBQ Chicken & Summertime Coleslaw!



2 pounds chicken thighs
3/4 cup G. Hughes award winning sugar-free BBQ Sauce, (available at Stop n Shop)

Dry Spice Rub
1/4 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 tbsp paprika
1 teaspoon ground cumin
1 teaspoon celery salt
3 packets Sweet Leaf Stevia

Mix all the ingredients of the Dry Spice Rub.
Set up your grill to a high heat, or if using charcoal as I do, previously build up charcoal higher on one side for more heat.
Place the chicken thighs in a glassware tray to apply rub.
Evenly rub the Dry Spice Rub on the chicken thighs on all sides.
Grill the chicken thighs for 5 minutes on high heat, flipping occasionally.
Flip the thighs, and lightly brush with G.Hughes Sugar Free BBQ Sauce.
Close the grill cover, and cook for 15 minutes, flipping the thighs occasionally, and brushing with G.Hughes Sugar Free BBQ Sauce, each time you turn the thighs.
Remove the thighs from the grill, place on a serving platter, & brush on one last thin coat of G. Hughes Sugar Free BBQ Sauce.
You’re ready to serve! Warn your guests, the cayenne has a kick!


14 oz. bag of Dole Classic Coleslaw, (pre-shredded green cabbage & carrots)
1/2 cup shredded red cabbage
5 tbsp Bragg Apple Cider Vinegar
3 tbsp Spectrum Canola Mayonnaise
3 packets Sweet Leaf Stevia

Mix ingredients together, chill, & serve alongside the Spicy BBQ Chicken.

The spicy & sweet combo of the chicken thighs and the cool, refreshing crunch of the coleslaw compliment one another for a delicious, Summertime meal! This recipe may be used as a Meal 4 on the Remedy Recipes format, & a side salad may be added as well.

Portions: Women: 3 oz. (~ 1 chicken thigh) & 1 cup coleslaw

Men: 6 oz. (~ 2 chicken thighs) & 1 cup coleslaw

Summertime’s our favorite time of year, & we love grilling! We hope that you enjoy this recipe all Summer long!

Mangiare, Piaccia! Eat, Enjoy!