"Hot chili" Sticky chicken and Apricot slaw

Such a nice spring day we finally decided to grill some food outdoors. We use a gas grill.
Hot Chili sticky Chicken Ingredients:
1 chicken, washed, patted dry and cut into pieces
1 Tbsp. peanut oil
salt to taste
pepper to taste

Finishing sauce:
3 Tbsp. honey
3 cloves garlic, pressed
3/4 Tbsp. hot chili paste
combine these ingredients in a small bowl and set aside


Directions for chicken:

1. pat a little peanut oil onto the chicken pieces and generously sprinkle salt and pepper on each piece.
2. place on grill and turn frequently
3. when the chicken is cooked (an instant read thermometer inserted into the breast should read 165), brush on finishing sauce on each piece and turn once to warm the sauce through.
4. remove from heat and serve hot

Apricot Slaw Ingredients:
1/2 small head green cabbage, sliced Julianne
1/2 small head red cabbage, sliced Julianne
1/4 red onion sliced thin
1 granny smith apple, skin on, sliced into matchsticks
1 stalk celery, sliced very thin
1/4 cup mayonnaise (organic made with stable non-GMO oils, the mayo I use is made with extra virgin coconut and olive oils)
1 lemon (juice of)
1/2 Tbsp. sucanat
1 small bunch fresh chives, chopped fine
salt to taste
pepper to taste
1/4 cup dried apricots, sliced thin
1 Tbsp. dried currants

Directions for Apricot Slaw:
1. combine the cabbage, red onion, apple, and celery in a large bowl.
2. combine mayo, lemon juice, sugar, chives and salt and pepper in a separate bowl and mix together. pour over cabbage mixture and mix well. add the apricots and currants and mix once more. Chill for at least 1 hour before serving. (will serve 4 easy)


sweet potato fries