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Dorothy Thomas

Manchester Chicken Broil Coleslaw Recipe

A flavorful and refreshing dish combining juicy broiled chicken with crisp, tangy coleslaw—perfect for summer barbecues or a quick weeknight meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch, Main Dish
Cuisine: American, British
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp honey (optional, for glaze)
For the Coleslaw:
  • 4 cups shredded cabbage (green & purple mix)
  • 1 large carrot, grated
  • ½ cup  mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp sugar (or honey)
  • ½ tsp celery seeds
  • Salt & pepper to taste

Equipment

  • Mixing bowls
  • Whisk
  • Baking sheet
  • Broiler or grill
  • Knife & cutting board

Method
 

  1. Preheat the broiler (or grill) to high.
  2. In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
  3. Coat the chicken breasts evenly with the spice mix.
  4. Place chicken on a baking sheet and broil for 6–7 minutes per side (until internal temp reaches 165°F/74°C).
  5. Optional: Brush with honey in the last 2 minutes for a caramelized glaze.
  6. In a large bowl, whisk mayonnaise, vinegar, mustard, sugar, celery seeds, salt, and pepper.
  7. Add shredded cabbage and carrots, tossing until evenly coated.
  8. Refrigerate for 10+ minutes to let flavors meld.
  9. Slice the broiled chicken and serve over a bed of coleslaw.
  10. Garnish with fresh parsley or extra black pepper.

Notes

  • For extra crunch, add ¼ cup sliced almonds or sunflower seeds to the coleslaw.
  • Substitute Greek yogurt for mayonnaise for a lighter version.
  • Leftovers keep well in the fridge for up to 2 days (store chicken and slaw separately).