Ingredients Jump to Instructions ↓

  1. 1/4 cup each light mayonnaise and reduced-fat sour cream

  2. 3 Tbsp cider vinegar

  3. 1 Tbsp plus 1 tsp sugar

  4. 1/2 tsp salt

  5. 1/4 tsp pepper

  6. 1 bag (12 oz) broccoli slaw

Instructions Jump to Ingredients ↑

  1. Broccoli Slaw: Whisk all ingredients except slaw in a serving bowl. Add slaw; toss to coat. Refrigerate until serving.

  2. Heat outdoor grill.

  3. Chicken: Brush chicken with oil; sprinkle with salt and pepper.

  4. Grill 30 to 40 minutes, turning once or twice, until juices run clear when thigh is pierced and a meat thermometer inserted in thigh (not touching bone) registers 170°F. Brush with sauce and grill just until sauce has browned but not charred. Serve with slaw and corn. Grilled Corn Rinse 4 ears corn with husks and silks under cold running water; drain. Add corn to grill and, turning ears a few times, cook 15 to 20 minutes until husks are charred and kernels are tender when pierced. Mix 3 Tbsp melted butter and 1⁄4 tsp each salt and pepper in a small bowl. To serve, remove corn husks and silks; brush corn with the butter.


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