Herb-Marinated Grilled Chicken with Summer Slaw

This chicken is everything a summer dinner should be — smoky, juicy, and bursting with fresh herb flavor from a quick marinade that does all the heavy lifting. While the grill does its thing, you toss together a crisp, tangy slaw that adds the perfect cool crunch alongside. It's an easy weeknight win that honestly feels like something you'd order at a restaurant patio.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 2 tsp dried Italian herb blend
• 1 tsp smoked paprika
• 3 cups shredded green cabbage
• 1 cup shredded carrots
• 3 tbsp apple cider vinegar
• 1 tbsp honey
• 2 tbsp mayonnaise
• salt and black pepper to taste

Directions

1. In a bowl or zip-lock bag, combine olive oil, minced garlic, lemon juice, Italian herbs, smoked paprika, 1 tsp salt, and a few cracks of black pepper. Add the chicken thighs, coat well, and let marinate at room temperature for 15 minutes while you prep the slaw.
2. In a large bowl, whisk together apple cider vinegar, honey, mayonnaise, a pinch of salt, and black pepper until smooth.
3. Add the shredded cabbage and carrots to the dressing and toss well to coat. Taste and adjust seasoning, then refrigerate until ready to serve.
4. Heat a grill or grill pan over medium-high heat and lightly oil the grates. Remove chicken from the marinade, letting any excess drip off.
5. Grill chicken thighs for 5 to 6 minutes per side, until nicely charred and cooked through with an internal temperature of 165°F.
6. Transfer chicken to a cutting board and let it rest for 5 minutes before slicing.
7. Serve sliced chicken over or alongside a generous heap of the chilled summer slaw and enjoy immediately.

More recipes to try

Vegetable Spring Rolls Thai Peanut Noodle Stir-Fry Tortellini Alfredo Baked Salmon with Lemon Pecan Pie Black Bean & Corn Stuffed Poblano Peppers