The Heat is ON! If Its Not, Check Your BBQ'S

So from the title you've probably guessed this blog is going to be about grilling. With the warm weather approaching its hard not to crave the smoked and charred flavours of the BBQ and cold and crunchy tastes of side dishes and toppings. These next two recipes will take you there, pool side. We'll start off with the "Slaw" because it needs time to sit in the sauce and marinate. Use the half cabbage saved from the above recipe.

Coleslaw

Ingredients:

Half Cabbage
2 Carrots
1 Stalk of Celery

Slaw Dressing

750 ml Mayonnaise
60 ml Vinegar
30 g Sugar (optional)
2 tsp Salt
1/2 tsp White pepper ( Or black, the only difference is that you can see the pepper in the slaw)


Directions For Coleslaw:

Thinly slice cabbage, grate carrots and chop the celery. In a large bowl combine the Mayo, vinegar, sugar, salt and pepper and mix until smooth. Add all the sliced veg and mix well. Taste for extra salt or pepper, cover and let stand in the fridge.

Ingredients For Orange Marinated Chicken:

2 Whole Oranges
Poultry seasoning
2 Cloves of Garlic
1 Pack of SKINLESS Chicken legs (The skin will burn on the BBQ, if preparing in the oven skin is OK)
Your favourite BBQ sauce

Directions For Chicken:

Wash and soak the chicken legs in cold salted water to drain all the blood. Rinse chicken and place into a Zip Lock bag. Slice the oranges and squeeze the juice in to the Zip Lock with the chicken. Finely chop the garlic and add it to the bag. Sprinkle the poultry seasoning over the chicken legs. Tightly close the bag and shake all the ingredients together, let marinade for about 2 hours in the fridge. Turn on the grill to Medium or about 250 degrees. Lightly coat the grill with Canola oil and place chicken on the grill. Once the juices run clear, brush on your BBQ sauce on both sides, let the chicken stay on the grill for about another minute (you don't want the sugars in the BBQ sauce to burn). Take the chicken off the grill and brush on some more sauce. Serve with coleslaw and enjoy!


* When making the chicken in the oven you can cook it with all the marinade juices and let the sauce sit a little longer in the oven. You can use any cut of chicken or even pork for this recipe.*