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Irresistible Allergy-Free July 4th BBQ Feast

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A festive and allergy-free BBQ feast perfect for summer parties, featuring grilled chicken thighs, fresh summer salad, allergy-free coleslaw, and grilled peaches. Designed to be free from peanuts, gluten, dairy, soy, and nuts, this feast is inclusive and delicious.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1 large cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup fresh basil leaves, packed
  • ¼ cup red onion, finely sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • Sea salt and pepper to taste
  • 3 cups green cabbage, shredded
  • 1 cup carrots, shredded
  • ½ cup dairy-free mayonnaise (e.g., Just Mayo or Sir Kensington’s)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon ground celery seed (optional)
  • Salt and pepper to taste
  • 4 peach halves, firm but ripe
  • 2 tablespoons maple syrup
  • ½ teaspoon cinnamon
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Marinate the Chicken: In a large bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and lemon juice. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  2. Prep the Salad Ingredients: While the chicken marinates, dice cucumber, halve cherry tomatoes, finely slice red onion, and tear fresh basil leaves. Combine in a medium bowl.
  3. Make the Salad Dressing: Whisk olive oil, apple cider vinegar, salt, and pepper in a small bowl. Pour over the salad and toss gently to combine. Refrigerate until serving.
  4. Prepare the Coleslaw: In a large bowl, mix shredded cabbage and carrots. In a separate small bowl, whisk dairy-free mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, celery seed, salt, and pepper. Pour dressing over cabbage mixture and toss well. Chill for at least 20 minutes to let flavors meld.
  5. Preheat the Grill: Light your charcoal or turn on your gas grill to medium-high heat (about 375°F / 190°C). Oil the grates lightly to prevent sticking.
  6. Grill the Chicken: Place marinated chicken thighs on the heated grill. Cook for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C). Avoid flipping too often to get nice grill marks. Remove and let rest for 5 minutes before serving.
  7. Grill the Peaches: While chicken rests, brush peach halves with maple syrup and sprinkle cinnamon on top. Place cut side down on the grill for 3-4 minutes until caramelized and warm, then remove carefully.
  8. Plate and Serve: Arrange grilled chicken, fresh summer salad, allergy-free coleslaw, and grilled peaches on a large platter or individual plates. Garnish peaches with fresh mint leaves if desired.

Notes

Marinate chicken for at least 30 minutes or up to 4 hours for best flavor. Use a meat thermometer to ensure chicken reaches 165°F. Keep grill grates oiled to prevent sticking. Prepare salad and coleslaw ahead and keep chilled. Grilled peaches should be watched carefully to avoid burning. Store leftovers separately and reheat chicken in oven covered with foil to keep moist.

Nutrition

Keywords: allergy-free, BBQ, summer party, gluten-free, dairy-free, soy-free, nut-free, chicken, grilled peaches, coleslaw, summer salad

Find it online: https://freshforkful.com/irresistible-allergy-free-july-4th-bbq-feast-easy-recipes-for-summer-parties/