Grilled Smoky Chicken Thighs with Winter Red Cabbage–Radish Slaw
A fast, smoky-sweet grill dinner built for busy nights: juicy chicken thighs with char, plus crunchy-cool winter slaw. The slaw uses peak-season cabbage and radishes for maximum freshness in February.
Back to full listIngredients
- Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb (all of it; serves 2 generously) $4.49 sale (1 lb)
- Organic Red Cabbage 1/2 small head (~10–12 oz), thinly sliced $2.49 (1 lb)
- Organic Radishes 1 bunch, thinly sliced $2.69 (1 ct)
- Organic Cilantro 1/2 bunch, chopped $1.99 (1 ct)
- Pompeii® Lemon Juice 2 Tbsp $2.99 (13 fl oz)
- Organic Yellow Peeled Onions 1/4 onion, very thinly sliced $1.99 (each)
- Olive oil, mayonnaise or Greek yogurt, vinegar (optional), smoked paprika, cumin, salt, pepper Pantry amounts: 1–2 Tbsp oil; 2 Tbsp mayo/yogurt; 1 tsp paprika; 1/2 tsp cumin; salt/pepper
Instructions
- Prep the grill for medium-high heat (about 400–450°F). Clean and oil the grates.
- Season the chicken: toss 1 lb boneless skinless chicken thighs with 1 Tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 3/4 tsp kosher salt, and 1/4 tsp black pepper.
- Make the slaw base: thinly slice 1/2 small head red cabbage (~10–12 oz). Thinly slice 1 bunch radishes. Add 1/4 onion (very thinly sliced) and 1/2 bunch chopped cilantro.
- Make the dressing: whisk 2 Tbsp mayo (or Greek yogurt) with 2 Tbsp lemon juice, 1/2 tsp kosher salt, and black pepper to taste. Optional: add 1 tsp vinegar for extra tang and 1/2 tsp honey for balance.
- Toss the slaw with the dressing and let it sit while you grill (10–15 minutes).
- Grill the chicken thighs over medium-high heat for 5–7 minutes per side (10–14 minutes total), until nicely charred and the thickest part hits 165°F.
- Rest the chicken 3 minutes, then slice if you like. Serve with the crunchy radish-cabbage slaw.
Health notes: ~600–700 kcal per serving. High protein; slaw adds fiber and crunch. Use less mayo (or swap to Greek yogurt) to lighten it; keep sugar minimal.
Drink pairing: You want something with bright acidity to cut the chicken’s richness and play nicely with a tangy slaw. Best styles: - Grüner Veltliner – peppery snap loves cabbage/radish - Rosé (dry) – great chillable option with grill char - Lager/Pilsner (if beer) – clean, bitter edge for grilled poultry Local-ish pick (WA): Charles Smith “Kung Fu Girl” Riesling (off-dry) if you like a hint of sweetness with char.