Balsamic Barbecue Chicken with Italian Coleslaw Recipe

• 1. Mix together barbecue sauce and balsamic vinegar; transfer to re-sealable bag. Add chicken and refrigerate for at least 2 or up to 8 hours.
• 2. Preheat grill to medium; grease grates well. Remove chicken from marinade, discarding marinade.
• 3. Grill chicken, turning once, for 18 to 20 minutes or until grill-marked and internal temperature reaches 165?F (74?C).
• 4. Toss together coleslaw mix, onion and dressing. Place chicken thighs on bottoms of buns. Top with generous amount of coleslaw. Cap with tops of buns.

Tip:

• For a creamy slaw, use prepared coleslaw dressing or mix 3 tbsp (45 mL) mayonnaise with 1 tbsp (15 mL) red wine vinegar.