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Week of 6/12/23

Kansas City Spice-Rubbed Chicken Thighs
and coleslaw / sweet potato chips / watermelon

Active: 50 Total: 50
Original GF Paleo Vegetarian
Kansas City Spice-Rubbed Chicken Thighs

Our take on Kansas City barbecue is perfect for a summer evening. Thanks to some quick side dishes, this meal fits right in on a weeknight or a weekend celebration. 
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Grill Friendly
Proteins
Chicken, non-ground
Cuisines
American
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92

Ingredients

Metric
Servings:
4
Watermelon:
  • Watermelon - 1 lb , cubes or wedges
Kansas City Spice-Rubbed Chicken Thighs:
  • Paprika, smoked - 1 tsp
  • Chili powder - 1 tsp
  • Garlic powder - 1 tsp
  • Salt - 1 tsp
  • Onion powder - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Chicken thighs, boneless and skinless - 1 1/2 lbs
  • Oil, cooking - 1 Tbsp
Coleslaw:
  • Mayonnaise, paleo-friendly - 1/3 cup
  • Vinegar, apple cider - 1 Tbsp
  • Honey - 1 tsp
  • Coleslaw mix - 12 oz
Sweet Potato Chips:
  • Sweet potato chips - 4 cups (sub any paleo-friendly vegetable chips)

Choose Cooking Method

Prep

  1. Make spice rub - (If prepping right before cooking, get grill heating before continuing with prep.) Combine smoked paprika, chili powder, garlic powder, salt, onion powder, and black pepper. (Can be done up to 5 days ahead)

  2. Watermelon - Slice into wedges or cubes for serving. (Can be done up to 2 days ahead)

  3. Chicken - Tenderize chicken with a fork. Season on all sides with spice rub.

  4. Make coleslaw - Stir together mayonnaise, apple cider vinegar, and honey in a large mixing bowl. Season to taste with some salt and pepper. Add coleslaw mix and fold everything together until evenly combined. Refrigerate until ready to serve.

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Make

  1. Heat grill to 450F / 232C degrees. Clean grates and brush with cooking oil.

  2. Grill chicken, turning every few minutes until chicken reaches 165F / 74C degrees, 8 to 12 minutes.

  3. When chicken is finished cooking, transfer to a plate and cover with foil to keep warm.

  4. Remove coleslaw from refrigerator and give it a stir.

  5. Serve chicken with coleslaw, chips, and watermelon on the side. Enjoy!

Prep

  1. Make spice rub - Combine smoked paprika, chili powder, garlic powder, salt, onion powder, and black pepper. (Can be done up to 5 days ahead)

  2. Watermelon - Slice into wedges or cubes for serving. (Can be done up to 2 days ahead)

  3. Chicken - Tenderize chicken with a fork. Season on all sides with spice rub.

  4. Make coleslaw - Stir together mayonnaise, apple cider vinegar, and honey in a large mixing bowl. Season to taste with some salt and pepper. Add coleslaw mix and fold everything together until evenly combined. Refrigerate until ready to serve.

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Make

  1. Heat a skillet or grill pan with oil over medium heat. 

  2. Sear chicken until golden brown on both sides. Continue to cook until chicken reaches 165F / 74C degrees, 8 to 12 minutes.

  3. When chicken is finished cooking, transfer to a plate and cover with foil to keep warm.

  4. Remove coleslaw from refrigerator and give it a stir.

  5. Serve chicken with coleslaw, chips, and watermelon on the side. Enjoy!

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