SKILLET BBQ CHICKEN WITH SLAW
Enjoy this chicken that's cooked in skillet and served with slaw - flavorful dinner that's ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- In large bowl, stir vinegar, oil, honey, pepper and salt with whisk. Add coleslaw mix, bell pepper and onion; toss to coat. Cover; refrigerate at least 10 minutes.
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/2 inch thick. Rub chicken with garlic; sprinkle with seasoning blend and salt.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, turning once. Add barbecue sauce and water; cook 1 to 2 minutes longer or until chicken is no longer pink in center.
- Toss slaw. On each of 4 plates, place 1 chicken breast and 1 cup slaw. Spoon 1/4 cup sauce over chicken breast.
Nutrition Facts : Calories 360, Carbohydrate 26 g, Fat 1, Fiber 2 g, Protein 41 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 700 mg
BUFFALO CHICKEN BURGERS & RANCH SLAW
Marinate chicken thighs in buffalo sauce before cooking on the barbecue for succulent, well-seasoned burgers. It's delicious piled with cool ranch slaw
Provided by Esther Clark
Categories Dinner
Time 40m
Number Of Ingredients 16
Steps:
- Tip the chicken into a large bowl. Mix the hot sauce with the paprika, maple syrup, vinegar, garlic granules and butter in a separate bowl. Pour this over the chicken, toss, cover and chill overnight.
- The next day, make the ranch slaw. Tip the cabbage, onion, celery, mayonnaise, soured cream, vinegar and chives into a medium bowl, then season to taste and mix until everything is well-combined.
- Light the barbecue. When the coals are ashen, put the chicken on the grill and cook for 8 mins on each side, basting with the leftover marinade as you go. Alternatively, cook the chicken under a hot grill for 8-10 mins on each side, basting with the marinade. When the chicken is cooked through, put half a slice of cheese on each piece and leave to melt for 1 min. Put two chicken thighs on the base of each bun, spoon over some slaw and sandwich with the bun tops.
Nutrition Facts : Calories 744 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 2.3 milligram of sodium
BUFFALO CHICKEN BURGERS WITH TANGY SLAW
These burgers are my way of enjoying the flavors of Buffalo chicken wings while avoiding some of the fat and calories. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine the celery, apple, salad dressing and walnuts. In another small bowl, combine the hot sauce, ketchup and butter; set aside., In a large bowl, combine the red pepper, 2 tablespoons green onion, applesauce, salt, garlic salt and pepper. Crumble chicken over mixture and mix well. Shape into four burgers., Broil 6 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear, basting occasionally with reserved sauce. , Serve on lettuce-lined buns; top each with 2 tablespoons slaw and sprinkle with remaining green onion.
Nutrition Facts : Calories 312 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 682mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
BBQ CHICKEN BURGERS WITH COLE SLAW
Make and share this BBQ Chicken Burgers With Cole Slaw recipe from Food.com.
Provided by Amykins
Categories Lunch/Snacks
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten.
- Sprinkle in sugar and remove from heat. Cool in a bowl for 5 minutes.
- Add tomato paste, Worcestershire, and hot sauce to a bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors.
- Form 4 patties.
- Heat 1 T. oil in a non-stick skillet over medium-high heat. Cook patties 6 miutes on each side.
- Combine the honey, lemon juice, and remaining oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
- Serve burgers on buns topped with slaw.
Nutrition Facts : Calories 485.1, Fat 19.4, SaturatedFat 4.8, Cholesterol 106.9, Sodium 633, Carbohydrate 42.5, Fiber 2.5, Sugar 17.9, Protein 35.7
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- Mix together chicken, adobo sauce, paprika, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a large bowl using your hands. Shape into 4 (3/4-inch-thick) patties. Arrange patties between 2 sheets of wax paper on a baking sheet; freeze 15 minutes.
- Meanwhile, stir together coleslaw mix, mayonnaise, vinegar, sugar, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a bowl until thoroughly combined.
- Heat a grill pan over medium-high; generously coat with cooking spray. Add patties to pan; cook until a thermometer inserted in thickest portion of patties registers 165°F, about 5 minutes per side. Transfer to a plate; immediately brush tops evenly with 2 tablespoons of the barbecue sauce.
- Spread cut sides of bottom bun halves evenly with mustard; top with patties, slaw, pickles, and remaining 2 tablespoons barbecue sauce. Replace top bun halves.
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