Barbecue Drumsticks with Napa Slaw
Summer is an especially nice time to experiment with different dry seasonings for grilling. Dry rubs are quick, are immensely flexible as far as flavor goes, and they shortcut just about any recipe. This Asian-inspired slaw can be dressed up or down, depending on the vegetable mélange you chose.
CHICKEN
5 to 8 (24 ounces) Gold'n Plump® Chicken Drumsticks
1 to 2 tablespoons garlic pepper or chipotle barbecue rub
SLAW
4 cups thinly sliced Napa cabbage
1 medium zucchini, shredded
1 medium carrot, shredded
2 green onions, sliced
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
3 tablespoons seasoned rice vinegar
1 tablespoon olive oil
Heat grill to medium-high heat. Season chicken with garlic pepper or barbecue rub. Place on grill; cover. Cook 25 to 30 minutes, turning once, until no longer pink near bone or in center.
Meanwhile, mix cabbage, zucchini, carrot, onion, mint, and cilantro in large bowl. Mix vinegar and oil until blended; pour over salad and toss. Serve with grilled chicken.
You can make your own rubs by mixing up blends of your favorite herbs and spices; store them in recycled shaker bottles leftover from herbs or spices you’ve used up.
Gold'n Plump® Bone-in Chicken Thighs may be substituted for Gold'n Plump® Chicken Drumsticks.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories210
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Calories from Fat46%
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Total Fat11g
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Saturated Fat3g
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Total Carbohydrate11g
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Protein20g
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Sugars7g
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Cholesterol92mg
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Dietary Fiber2g
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Sodium555mg
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- DAILY VALUE
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Vitamin A63%
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Vitamin C54%
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Calcium10%
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Iron10%
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- DIETARY EXCHANGES
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Vegetable2
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Med-Fat Meat2
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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