A complete BBQ chicken feast with tender shredded chicken, homemade sauce, and assorted sides.
Ingredients
- 5 whole chicken breasts, boneless and skinless
- 1 cup water
- ½ cup apple cider vinegar
- 6 ounces tomato paste
- 10 whole sweet potatoes,
- 2 tablespoons olive oil
- 1 teaspoons salt
- 1 teaspoon black pepper
- ¾ cups greek yogurt, nonfat
- ¾ cups mayonnaise
- 3 tablespoons apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 whole cabbage, thinly sliced or shredded
- 5 whole carrots, shredded
- ½ cup water
- ½ cup white vinegar
- 1 ⅕ tablespoons salt
- 2 whole garlic cloves, minced
- 1 whole cucumber, thinly sliced
Instructions
- 1
Preheat grill to 400°F.
- 2
Place chicken breasts on grill, close lid, and grill for 8 minutes on one side.
- 3
Flip the chicken breasts and cook for 6 minutes on the other side.
- 4
Continue cooking the chicken until the internal temperature is 165°F. Remove from grill and place in a large container.
- 5
Use to forks to shred the grilled chicken.
- 6
In a medium bowl, mix together the water, apple cider vinegar, and tomato paste.
- 7
Add the bbq mixture to the shredded chicken and mix to combine thoroughly.
- 8
Allow to cool.
- 9
Preheat grill to 400°F.
- 10
Cut the sweet potatoes into large wedges.
- 11
Combine the wedges and olive oil in a large container.
- 12
Add salt and pepper and toss to coat.
- 13
Place wedges on grill and cook for 5 minutes.
- 14
Flip the wedges and cook for another 5 minutes.
- 15
Remove from heat and allow to cool.
- 16
In a large bowl, mix the yogurt, mayonnaise, vinegar, salt, and pepper.
- 17
Add the shredded cabbage and carrots and mix thoroughly.
- 18
In a medium container, combine water, vinegar, and salt.
- 19
Add minced garlic and sliced cucumbers.
Equipment
- Instant Read Thermometer(specialized)
- Mixing Bowls
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet.