Easy Grilled Chipotle Chicken, Coleslaw & Cranberry-Strawberry Sauce

The weather here has been absolutely gorgeous this week. Cool mornings in the 50s, warming up to the 70s to low 80s by late afternoon followed by nice cool nights with low humidity. You can really feel autumn nipping at your heels (major happy dance going on here). Since it was so beautiful out, I decided to keep things simple and grill some boneless chicken thighs and make a batch of my Easy Coleslaw for dinner. I already had some Cranberry-Strawberry Sauce in the fridge to serve alongside it that I had made over the weekend, so dinner was so simple and quick to pull together. It only takes about 5 minutes to put the coleslaw together and about 12-15 minutes to grill the chicken. Oh how I love this kind of weather; it's the best of both worlds...cool mornings and nights that let you know Fall is almost here and the warm, pleasant afternoons that remind you summer is on its way out. I snapped a few photos of my easy peasy low carb meal below as well as the ridiculously easy recipe for the Grilled Chipotle Chicken. I love using boneless chicken breasts or thighs because they are perfect for quick weeknight meals since their cooking time is so much shorter than bone-in chicken pieces. I prefer saving those to make on weekends or in the crock pot. Enjoy!

Grilled Chipotle Chicken

Ingredients:

2 pounds boneless skinless chicken thighs
Olive oil spray
McCormick's Grill Mates Chipotle & Roasted Garlic Seasoning
Smoked paprika

Directions:

Spray both sides of chicken thighs with olive oil spray. Season both sides of chicken with chipotle seasoning and smoked paprika. Grill over a hot grill (approximately 400 degrees F) for about 6 to 7 minutes per side, or until done.

*Note: Both seasonings can usually be found at most local grocery stores and supermarkets.