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Rose Harissa BBQ Chicken with Turmeric Slaw

When we think of the perfect BBQ menu, there’s a few things that come to mind. You’ve gotta have the classics, like burgers and hot dogs, pasta salads, and potato salads, of course, but we also recommend adding a few surprise ringer items to your menu. It’s the skewers, the summer-y salads, the cheesy dips, and the vegetarian options that always have people clamoring for more.

Don’t make the mistake of just serving beef hamburgers this year—there are so many other options for what to put between your bun, like our turkey burger, lamb burger, chicken burger, or salmon burger. As for hot dogs, there are also tons of meat options for an upgrade (check out our list of the best hot dogs, ranked), but the real VIP move is to serve them ALL on a hot dog board. Think like a charcuterie board, with something for everyone (like sides, dips, chips… whatever you want!).

If you’re looking to expand your side dish game, we highly recommend taking advantage of the bounty of summer produce. Everything benefits from a little char from the grill, like eggplant, summer squash, and even fruit—you can eat them on their own, like our grilled zucchini or grilled corn on the cob, or turn them into a side salad, like our grilled corn salad or summer panzanella salad.

And don’t forget desserts! It’s where you’ll have the chance to let the red, white, and blue theme shine, like in our American pie, our star-spangled s’mores, or our cheesecake cupcakes (topped with blue and red berries).

Rose Harissa BBQ Chicken – Yield: 4

BBQ Chicken Ingredients

  • 8 boneless, skinless chicken thighs

  • Sea Salt to taste

  • 8 large garlic cloves minced

  • ½ red onion, chopped

  • 1 ½ tsp. coriander powder

  • 1 ½ tsp. black pepper

  • 1 tsp. smoked paprika

  • 1 tsp. cumin

  • 6 tsp. rose harissa

  • Juice 1 lemon

  • 1 tsp. extra virgin olive oil


  1. Pat the chicken dry and season with kosher salt on both sides.

  2. Place the chicken in a bowl and add garlic, onions, spices, and harissa paste. Add lemon juice and extra virgin olive oil.

  3. Heat an outdoor grill or an indoor griddle to medium-high heat. Grill for 6 minutes on each side or until the chicken is fully cooked.

Turmeric Slaw w/ Cashew Mayo


  • ½ cup cashews (soaked overnight in water then rinsed and drained)

  • ¼ cup of water

  • 2 tsp. freshly squeezed lemon juice

  • ½ tsp. Dijon mustard

  • ¾ tsp. turmeric powder

  • Sea salt to taste


  1. Place all the ingredients into your blender.
  2. Blend in high until smooth and creamy.
  3. Set aside.

The Slaw Ingredients

  • 2 cups red cabbage, thinly sliced

  • 2 cups white cabbage, thinly sliced

  • 1 small red onion, thinly sliced

  • 2 tsp chopped Italian parsley

  • Juice of 2 limes

  • 1 tsp celery seed


  1. Combine all ingredients in a large bowl.
  2. Toss with turmeric cashew mayo.

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