That Salu Life
Good food. Good health. One life.
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Recipes

Dedicated to delivering delicious, uncomplicated and healthful dishes that keep your mind and body fit. 

Spicy Barbecue Chicken & Cole Slaw

Spicy BBQ Chicken

The Breakdown: 

Serving Size (Marinade for 6 pieces)

  • Sweet Onion - 1 medium, minced
  • Garlic - 2 cloves, minced
  • Chiles in Adobo Sauce - 1/2 can, pureed or chopped finely
  • Worcestershire sauce -  2 tbsp. 
  • Ketchup - 1 cup
  • Honey - 2 tbsp
  • Chili Powder - 1/8 tsp.
  • Smoked Paprika - 1/8 tsp.
  • EVOO - 2 tbsp.
  • S&P

 

How to: 

1.  Heat a large sauté pan over medium heat with 2 tablespoons of EVOO

2. Add the onion and garlic, chili powder, paprika and dash of salt and pepper. Mix.

3. As onions become begin to turn translucent, add puréed or sliced adobo chiles

4. Once onions have entirely cooked through, add ketchup, Worcestershire, and honey

5. Raise the heat to high and add additional dash of salt and pepper

6. Bring sauce to bubble and then lower heat and let simmer for 15 minutes, stirring occasionally 

7. Add marinade to chicken that has been seasoned with salt and pepper and refrigerate for 30 minutes

8. Preheat oven to 425 degrees

9. After chicken has been marinating for 30 minutes, bake chicken for 22 minutes or until cooked through

10. Serve with Cole slaw (as seen below)

 

Coleslaw

The Breakdown: 

Serving Size (6-8 servings)

  • Purple Cabbage - 1/2 head, sliced thin
  • Shredded carrots - 2 cups (shredded bag ok)
  • Red Onion - 1/2 small, julienned
  • White Wine Vinegar - 1/4 cup
  • Garlic Powder - 1/8 tsp.
  • Lemon - Juice of 1/2
  • EVOO - 2 tbsp.

 

 

How to: 

1.  Add all ingredients to bowl and mix

2. Refrigerate and let sit for 30 minutes

3. Toss and enjoy!