It’s finally BBQ season and I’ve been loving this BBQ Peach Grilled Chicken with Peach Slaw. Both recipes are made with Broya's Sriracha and Chili Bone Broth for delicious flavour and gut health benefits.
The combination of the sweetness from the peaches and the spice from Broya's bone broth makes this such a delicious summer BBQ meal.
WHY DO I LOVE BONE BROTH?
Bone broth is important for gut health as it supports the repair of the gut lining, especially for those with leaky gut. Bone broth also encourages the growth of beneficial bacteria in the gut.
Bone broth is created by slowly cooking bones which encourages the release of collagen, amino acids and minerals. There are many minerals in the Standard American Diet that are lacking such as magnesium, potassium and calcium. These minerals are all found in bone broth.
I love that bone broth is so easy to include in your diet. Broya Bone Broth is a Canadian bone broth company which offers a variety of quality broths in many different flavours. Broya uses organic and Canadian-sourced ingredients and supports local farmers. Their broths are incredibly flavourful and can easily amp up a standard meal.
BBQ Peach Grilled Chicken with Peach Slaw
- 4 boneless and skinless organic chicken breasts
- 1 cup Broya's Sriracha & Chili Chicken Bone Broth
- 1 cup tomato paste
- ¼ cup maple syrup
- 3 tbs. apple cider vinegar
- 5 dates, pits removed
- 2 ripe peaches, diced
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- ¼ tsp. sea salt
In a large pot, combine Broya's Sriracha & Chili Chicken Bone Broth, tomato paste, maple syrup, apple cider vinegar, dates, peaches, onion powder, garlic powder, smoked paprika and sea salt. Place the pot on the stove top and allow to simmer for 10 minutes to soften. Turn off the heat and use an immersion blender to combine all of the ingredients.
Place the chicken breast into a dish and pour ½ cup of the Peach BBQ sauce. Evenly coat the chicken with the sauce. Heat the grill and place the chicken breast on for 5-6 minutes on each side. Add additional sauce to the chicken while it is cooked as desired.
- ½ large cucumber, sliced into matchsticks
- ½ small red cabbage, finely shredded
- ¼ cup cilantro, chopped
- 1 large carrot, grated
- 2 peaches, sliced into matchsticks
- 2 radishes, sliced into matchsticks
- ½ jalapeno pepper, seeds removed, finely diced
- ½ cup avocado oil-based mayonnaise
- ¼ cup Broya's Sriracha & Chili Chicken Bone Broth
- 1 lime, juiced
- ¼ tsp. sea salt
- pinch of red pepper flakes
In a medium-sized bowl, combine cucumber, cabbage, cilantro, carrot, peaches, radish and jalapeno pepper, set aside. In a small bowl, whisk to combine mayonnaise, Broya's Sriracha & Chili Chicken Bone Broth, lime juice, sea salt and red pepper flakes. Pour the dressing onto the peach slaw and toss to combine.
Serve the BBQ Peach Grilled Chicken with the Peach Slaw and you have a perfect summer meal!