Grilled BBQ Chicken Thighs over Brussels Sprout and Carrot Slaw

1.In a bowl, combine the BBQ rub, minced garlic, salt, pepper, garlic powder, paprika, and honey to create a marinade for the chicken thighs.

2.Place the chicken thighs in a resealable bag or a shallow dish and pour the marinade over them. Ensure the chicken is well coated. Marinate in the refrigerator for at least 1 hour, preferably overnight for best flavor.

3.While the chicken is marinating, prepare the slaw. In a large mixing bowl, combine the shredded Brussels sprouts, shredded carrots, and sliced red onion.

4.In a separate small bowl, whisk together the low-fat yogurt, sour cream, Sicilian lemon juice, and olive oil until smooth. Season with salt and pepper to taste. Pour this dressing over the slaw and toss to combine thoroughly. Set aside to let the flavors meld.

5.Preheat your grill to medium-high heat (about 375°F or 190°C).

6.Remove the chicken thighs from the marinade and stuff each thigh with a generous amount of the shredded cheese blend. Secure with toothpicks if necessary.

7.Place the stuffed chicken thighs on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.

8.Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.

9.To serve, place a generous portion of the Brussels sprout and carrot slaw on each plate, then top with the grilled BBQ chicken thighs. Drizzle with additional BBQ sauce if desired and garnish with a sprinkle of red pepper flakes for an extra kick.