GRILLED GARLIC LEMON CHICKEN AND CREAMY COLESLAW

Do you ever get in a dinner rut???  You've got chicken in the freezer, but just don't know what to do with it.  Last night I was dealing with that same dillema.  DH is not a big fan of chicken....but I really like it.  So when I make it...it's GOTTA be good!!  Last night when he came home from work and stepped out onto the back patio he was like "whatcha cooking???  It smells GOOOOOOD!!!"   YAY!!!  Lucky for me it tasted just as good as it smelled!  I paired it with some CREAMY COLESLAW (recipe below), a squash salad (will get a recipe and pic next time I get more squash) and some garlic bread.

If you are not handy with a knife, you can actually buy half a chicken cut up like this at some grocery stores. 

GRILLED GARLIC LEMON CHICKEN

1 whole chicken, cut in half

1/4 cup olive oil

3 garlic cloves, crushed

Kosher salt

juice of 1 lemon

pepper

Preheat gas grill to medium heat.  Pour olive oil into a small bowl and stir in crushed garlic; set aside.  Thoroughly wash and dry chicken and place on metal cookie sheet or any pan that has sides.  Cut a small slit in the skin of each breast, brush  entire chicken with garlic/oil mixture. With remaining mixture use fingers to rub into the slit (under the skin) of each breast.  Sprinkle with lemon juice, then salt and pepper.  Place chicken (inside down) on a piece of foil on the grill (this helps to prevent burning from fat dripping off of the skin, but BE CAREFUL, the fat will pool and it WILL ignite if it flows off of the foil).  When the inside of the chicken is browned turn over to brown the skin (you can remove the foil at this time if you want a little more crunch to the skin).  When the chicken reaches 180 degrees internal temp or when cut there is no visible pink, it is done (approx 45 mins)

A food processor makes this recipe come together quickly!!



CREAMY COLESLAW

1/2 cup sour cream

1/4-1/2 cup mayonnaise or salad dressing

1 TBSP sugar

2 tsp lemon juice

1 tsp dijon mustard

1/2 tsp celery seed

1/4 tsp pepper

Mix all ingredients in a large glass or plastic bowl. 

1/2 medium head cabbage, finely shredded or chopped (4 cups)

1 small carrot, shredded (1/2 cup)

1 small onion, chopped (1/4 cup)

Add remaining igredients; toss until evenly coated. 

Cover and refrigerate at least 1 hour to blend flavors.