Carolina BBQ Chicken & Honey Mustard Veggies

Photo by: Simply Scratch



  • 1.5 pounds boneless, skinless chicken thighs, (or breasts)


  • 1/2 cup Bragg Apple Cider Vinegar
  • 1 teaspoon Sriracha
  • 1 tbsp Ground Double Superfine Mustard (McCormick)
  • 2 tbsp stone ground mustard
  • 4 tbsp G. Hughes Honey Flavored Sugar Free BBQ Sauce
  • 1 tbsp Nature’s Promise Organic Ketchup

(G. Hughes BBQ sauce is available at Stop n Shop.)


  • 1 Bottle Primal Kitchen Honey Mustard Dressing & Marinade
  • 1 cup shredded red cabbage
  • 2 cups baby leaf spinach
  • 1/2 cup sliced red pepper
  • 1 diced grilled zucchini
  • 1/2 chopped, grilled red onion
  • 1 cubed avocado

(Primal Kitchen Dressings are available at Stop n Shop.)



  • Marinate the chicken overnight in the mixture listed above, under “MARINADE.” Do not discard marinade.
  • Grill on high heat for 15-20 minutes, turning every 3 minutes. With charcoal or wood charcoal the turning time may vary.
  • Brush on some of the marinade each time you turn the chicken.
  • When thoroughly cooked, (internal temperature of 165 degrees, or cut into a piece to be sure it’s cooked through,) remove from grill & serve, allowing 1 minute to cool.


  • Marinate the sliced red pepper,  the 1 diced zucchini, & the 1/2 chopped red onion in 4 tbsp Primal Kitchen Honey Mustard Dressing & Marinade, overnight.
  • Add the 1 cup shredded red cabbage, 2 cups baby leaf spinach, & 1 cubed avocado to a large salad bowl.
  • Grill the sliced red pepper, the diced zucchini, & the chopped onion in a grilling cage or a vegetable grilled grate.
  • Add the grilled veggies to the large salad bowl & toss veggies with 3 tbsp Primal Kitchen Honey Mustard Dressing & Marinade.
  • Serve alongside the Carolina BBQ Chicken.

This meal may be used as a Meal 4 selection on the Remedy Recipes format.

Portions: Women: 3 oz. Carolina BBQ Chicken, 2 cups Honey Mustard Veggies/ Men: 6 oz. Carolina BBQ Chicken, 2 cups Honey Mustard Veggies

This tasty cuisine is a favorite in the South, and combines the spice of mustard & the zing of apple cider vinegar, along with the honey BBQ flavor that only a Pit Master like G. Hughes can create! (Be sure to try his Maple Brown Flavored Sugar Free BBQ Sauce too!)

The grilled veggies add flavor to the vegetable medley, but it’s the delicious Primal Kitchen Honey Mustard Dressing that really gives the vegetables that savory punch, & compliments the rest of the meal as well. I’m really impressed with Primal Kitchen’s ingredients, & I also recommend their Greek & Ranch Dressings & Marinades.

We really hope that you enjoy this month’s recipe!  As we have been  exploring new ways to BBQ chicken this Summer, we’ve stumbled across some great spices, sauces, & combinations. We’re glad to share them with you, & we hope that you’ll get the grill sizzling as the Summer rolls on! Enjoy the rest of the Summer, & Happy August, everyone!

Mangiare, Piaccia! Eat, Enjoy!


About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

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