Herb-Marinated Grilled Chicken with Tangy Summer Slaw

This grilled chicken is everything summer deserves — juicy, fragrant, and kissed with char from a quick herb-lemon marinade. While the chicken rests, a crisp and colorful slaw comes together in minutes, bright with apple cider vinegar and a touch of honey. It's the kind of effortless backyard meal that looks impressive but asks very little of you.

✨ 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
• 1 lemon zested and juiced
• 2 tsp dried Italian herb blend
• 1 tsp smoked paprika
• 3 cups shredded green and purple cabbage mix
• 1 cup shredded carrots
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 2 tbsp mayonnaise
• salt and black pepper to taste

Directions

1. Whisk together olive oil, garlic, lemon zest, lemon juice, Italian herbs, smoked paprika, salt, and pepper in a bowl. Add chicken thighs, toss to coat, and marinate at room temperature for 15 minutes.
2. While chicken marinates, combine cabbage mix and shredded carrots in a large bowl.
3. In a small bowl whisk together apple cider vinegar, honey, mayonnaise, a pinch of salt, and black pepper. Pour over the cabbage and toss well to coat. Refrigerate until serving.
4. Heat a grill or grill pan over medium-high heat and lightly oil the grates.
5. Remove chicken from marinade and grill 5 to 6 minutes per side until cooked through with nice char marks and an internal temperature of 165°F.
6. Transfer chicken to a cutting board and rest for 5 minutes before slicing.
7. Serve sliced chicken over or alongside the chilled slaw and garnish with a lemon wedge if desired.

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