1/4 cup (60 mL) apple cider vinegar
3 tbsp (45 mL) prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup (125 mL) brown sugar
1 1/2 tsp (7.5 mL) salt
ground black pepper, to taste
6 tbsp (90 mL) olive oil
6 boneless, skinless chicken breast halves
Hickory BBQ sauce
1/2 cup (125 mL) mayonnaise
3 tbsp (45 mL) finely-chopped red onion
1 1/2 tbsp (25 mL) apple cider vinegar
1 tsp (5 mL) celery seed
1/2 tsp (2.5 mL) kosher salt
1/2 tsp (2.5 mL) freshly-ground black pepper
1/2 head of green cabbage, thinly-sliced or shredded
1/2 head of purple cabbage, thinly-sliced or shredded
In a large glass bowl, mix the apple cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
Preheat an outdoor grill for high heat.
Grill the chicken breasts on each side for 3 to 4 minutes or until the internal temperature reaches 165°F (74°C).
Brush with a hickory-smoked BBQ sauce.
Combine cabbages and red onion in a large bowl. Set aside.
To make dressing, combine mayonnaise, apple cider vinegar, celery seed, salt and pepper in a small bowl. Add hot sauce to taste. Whisk to combine.
Toss dressing with the cabbage and onion mixture. Let stand 20-30 minutes or preferably overnight to allow flavours to marry.
Place grilled BBQ-basted chicken breast on a fresh Kaiser roll and a helping of Creamy Coleslaw.