Grillin’ With Gib: Barbecue Grilled Chicken

Breandan Gibbons

Breandan Gibbons, Online Sports Editor

Recipe for the cole slaw from Robert Irvine: 

6 cups shredded cabbage
1 cup shredded carrot
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

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Recipe for the chicken:


8 Pieces of Chicken Breast

1 Bottle of Corky’s Memphis Style Barbecue Sauce


The night before you plan to grill, take the chicken breast and the barbecue sauce and combine in a tuperware container and keep in the fridge until the next day. Then, get the grill ready to cook and put the chicken on the grill and cook until the chicken is done.

Buy the barbecue sauce here: