I hope all of the Mother's had a great day on Sunday. They should be loved and cherished because they do so much. We had a good time hanging out yesterday and each of us got a chance to read a lot in our favorite books -- something we rarely have time to do any more.
Then I was my pleasure to make a grilled supper for Lori, my mom and my sister in honor of Mother's Day. It was a spicy grilled chicken on tortillas with BBQ Onions and Coleslaw. Something a little bit Southern but it had a good flavor.
It's from the Food Network and Bobby Flay. I cut out a few ingredients. Like you can tell from the photo from the website ...no guaco.
Ingredients
BBQ Onions:
2 sweet onions, skin-on, and cut into 1/4-inch thick slices
Canola oil
Salt and freshly ground black pepper
1 cup BBQ Sauce
Coleslaw:
3/4 cup mayonnaise
2 tablespoons sugar
1 teaspoon celery seed
3 tablespoons apple-cider vinegar
Salt and freshly ground black pepper
1 small head cabbage, cored, finely shredded
2 carrots, finely shredded
1/2 small red onion, thinly sliced
Chicken:
2 tablespoons chili powder
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons light brown sugar
2 teaspoons salt
1/2 teaspoon ground black pepper
10 boneless, skinless chicken breasts
Canola oil
8 flour tortillas
Directions
Heat the grill to high.
For the onions:
Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.
For the coleslaw:
Whisk together the mayonnaise, sugar, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot and onion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.
For the chicken:
Heat the grill to high.
Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.
Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.
Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, onions and coleslaw.
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