WITH CILANTRO LIME COLESLAW
ingredients | Serves 4
1 tsp liquid honey
1/3 cup mayonnaise
3 Tbsp fresh lime juice
Dash or two hot sauce (such as Frank’s RedHot)
1-14oz bag coleslaw mix
1 bunch cilantro, chopped
3 scallions, finely sliced
3 Tbsp toasted sunflower seeds
8 skin-on chicken pieces – drumsticks, breasts, thighs
Humble and Frank BIG BAY BBQ SAUCE AND MARINADE
In a large bowl, combine the honey, mayonnaise, lime juice and hot sauce. Add the coleslaw mix and toss well. Fold in the cilantro and scallions and season with salt and pepper. Refrigerate until ready to serve. Add the sunflower seeds right before serving.
Heat one side of a large grill to medium-high. Turn the other side of the grill to as low as possible. Rub the chicken pieces lightly with vegetable oil and season with salt and pepper.
On the hot side of the grill, sear the chicken over direct heat for 5-7 min, turning regularly, until slightly browned. Completely turn off the heat on the low side (leave the high side on) and move the chicken to that side of the grill. Cook over indirect heat, slathering repeatedly with BIG BAY BBQ SAUCE until cooked through, another 7-10 minutes, turning regularly. Chicken should read 160 degrees F when done. Place back on the hot side of the grill to add a bit of a char, about 45 seconds on each side. Serve with coleslaw and roasted potato wedges.