BBQ chicken & coleslaw

Recipe uploaded by

Sara Buenfeld

5 ratings

Recipe by Sara Buenfeld

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1. Mix the BBQ sauce: Open out the freezer bag, then spoon in the ketchup, honey, chilli sauce, soy sauce, oil, vinegar and spice. Close the bag and squidge the ingredients together to mix them.
2. Add the chicken: Make 2 or 3 deep cuts in the meaty part of the drumsticks with a sharp knife (this helps them take on lots of flavour from the sauce). Put the chicken in the bag with the sauce and tie shut. Wash your hands. Squidge everything together again so all the drumsticks are well coated. Leave out for 1 hr, or in the fridge overnight, to marinate.
3. Prepare the veg: Thinly slice the cabbage on a clean chopping board with a clean, sharp knife, then put it in the mixing bowl. Now prepare the other vegetables, adding them to the bowl as you finish preparing them. Peel the onion and finely chop. Thinly slice the celery stick.
4. Grate the apple and carrot: Take the apple (keep it whole and with the skin on) and grate up to the core. Turn the apple a quarter turn and grate again. Repeat until you are left with just the core. Be careful not to grate your knuckles. Peel, then cut the stalk end off the carrot. Grate the carrot and add to the bowl.
5. Cook the chicken: Heat oven to 200C/fan 180C/gas 6. Tip the chicken and sauce into a large roasting tin and space the drumsticks apart. Carefully put the roasting tin in the oven using oven gloves, then set the timer for 20 mins. When the time is up, carefully take the chicken from the oven. Brush the chicken with the glaze in the roasting tin, then return to the oven for 15 mins more.
6. Mix the coleslaw: While the chicken is cooking, mix the veg together with clean hands or a spoon. Add the mayonnaise, yogurt and mustard into the vegetables, then season with salt and pepper. Stir well. When the chicken is cooked through and golden, serve with the coleslaw.

Make sure the chicken is cooked

Take a sharp knife (it is important to wash it if you've used it on the raw chicken) and cut into the meaty part of the chicken. Look at the juices that come out - if they're red, the chicken isn't cooked yet. Return it to the oven for 10 minutes more, then test it again.

Per serving

601 kcalories, protein 50g, carbohydrate 26g, fat 34 g, saturated fat 8g, fibre 4g, salt 2.22 g

Latest comments and suggestions

• benny

  28 May 2008

  benny rated this recipe

  

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• Carrie

  04 July 2008

  Carrie rated and commented on this recipe

  

  Fantastic quick recipe which tasted delicious. I made it with chicken for my husband and quorn sausages for myself. will definatly make this again. I love recipes which I can convert to vegetarian.

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• jac's cafe

  24 July 2008

  jac's cafe rated and commented on this recipe

  

  Fab dish , tasty, nice and simple to prepare and cook, have made this a few times already !

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• Morticia

  25 July 2008

  Morticia commented on this recipe

  Made the bbq and it was fabulous, the best ever, left it to marinate for 24 hours and it was the best bbq sauce I have ever had.

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• Gemma

  03 August 2008

  Gemma rated and commented on this recipe

  

  Fab Fab Fab this is a brilliant BBQ sauce - I will never buy the bottled stuff again!!

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• Brigitte Bos

  22 August 2008

  Brigitte Bos commented on this recipe

  The coleslaw is great but the chicken was not as good as expected. Very little flavour!

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• Hell'sBinder

  23 September 2008

  Hell'sBinder rated and commented on this recipe

  

  Yum - really liked these. I didn't make the coleslaw - just the chicken and we started cooking them in the oven before finishing them off on the BBQ - went down very well.

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Ingredients

FOR THE BBQ CHICKEN

• 3 tbsp tomato ketchup
• 2 tbsp clear honey
• 2 tbsp sweet chilli sauce
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Cajun seasoning
• 8 chicken drumsticks , preferably organic

FOR THE COLESLAW

• ¼ white cabbage
• 1 small red onion
• 1 celery stick
• 1 red-skinned apple
• 1 large carrot
• 2 heaped tbsp mayonnaise
• heaped tbsp Greek yogurt
• 1 tsp wholegrain mustard

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 30 mins

Cook 35 mins

Ingredients

FOR THE BBQ CHICKEN

• 3 tbsp tomato ketchup
• 2 tbsp clear honey
• 2 tbsp sweet chilli sauce
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Cajun seasoning
• 8 chicken drumsticks , preferably organic

FOR THE COLESLAW

• ¼ white cabbage
• 1 small red onion
• 1 celery stick
• 1 red-skinned apple
• 1 large carrot
• 2 heaped tbsp mayonnaise
• heaped tbsp Greek yogurt
• 1 tsp wholegrain mustard

Per serving

601 kcalories, protein 50g, carbohydrate 26g, fat 34 g, saturated fat 8g, fibre 4g, salt 2.22 g

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