Herb-Marinated Grilled Chicken with Sunny Summer Slaw

This juicy grilled chicken gets its magic from a bright, garlicky herb marinade that caramelizes beautifully over the flames. Paired with a crisp, tangy slaw loaded with fresh summer vegetables, it's the kind of meal that feels effortless yet totally impressive. Perfect for a weeknight dinner or your next backyard gathering!

✨ 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
• 3 cups shredded green cabbage
• 1 cup shredded carrots
• 3 tbsp apple cider vinegar
• 1 tbsp honey
• 2 tbsp mayonnaise
• 1/4 cup fresh cilantro, roughly chopped
• salt and black pepper to taste

Directions

1. In a bowl, whisk together olive oil, minced garlic, lemon juice, Italian herbs, 1/2 tsp salt, and a few cracks of black pepper to make the marinade.
2. Add chicken thighs to the marinade, toss to coat thoroughly, and let sit at room temperature for 15 minutes while you prepare the slaw.
3. In a large bowl, combine shredded cabbage and carrots, then whisk together the apple cider vinegar, honey, and mayonnaise in a small bowl and pour over the vegetables.
4. Toss the slaw well, fold in the fresh cilantro, season with salt and pepper, and refrigerate until ready to serve.
5. Heat a grill or grill pan over medium-high heat and lightly oil the grates, then place chicken thighs on the grill.
6. Grill chicken for 5 to 6 minutes per side until nicely charred and cooked through to an internal temperature of 165°F.
7. Rest the chicken for 3 minutes, then slice and serve over or alongside a generous heap of the chilled summer slaw.

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