Description
Juicy grilled chicken thighs coated in bold Montreal style seasoning, served with charred corn on the cob and a crisp cabbage slaw for the ultimate backyard barbecue meal.
Ingredients
Scale
- 8 bone in, skin on chicken thighs, about 1.5 kilograms total
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon brown sugar
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 4 ears corn on the cob, halved
- 1/2 large head green cabbage, finely shredded
- 2 medium carrots, grated
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
Instructions
- Preheat grill to medium heat, about 190 to 200 degrees Celsius.
- In a bowl, mix olive oil, minced garlic, brown sugar, paprika, dried thyme, salt, and black pepper. Rub evenly over the chicken thighs.
- Lightly oil the grill grates. Place chicken skin side down and grill for 6 to 7 minutes per side.
- Continue grilling until the internal temperature reaches 75 degrees Celsius and the skin is crisp and lightly charred.
- Grill the corn alongside the chicken for 10 to 12 minutes, turning occasionally until lightly charred.
- In a bowl, toss shredded cabbage and grated carrots with apple cider vinegar and honey.
- Remove chicken from grill and let rest for 5 to 10 minutes before serving with grilled corn and fresh slaw.
Notes
- Pat the chicken dry before seasoning for crispier skin.
- Allow the chicken to marinate for at least 30 minutes for deeper flavor.
- Do not flip the chicken too frequently to achieve proper sear.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 2 chicken thighs with sides
- Calories: 580
- Sugar: 7g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 9g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 210mg
