BBQ chicken & coleslaw

BBQ chicken & coleslaw

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(37 ratings)

Prep: 30 mins Cook: 35 mins


Serves 4
A good chicken recipe for budding Jamie Olivers to get stuck into. Learn to make a tasty BBQ marinade which can be used on other meats

Nutrition and extra info

  • Easily halved
  • Freezable

Nutrition: per serving

  • kcal601
  • fat34g
  • saturates8g
  • carbs26g
  • sugars23g
  • fibre4g
  • protein50g
  • salt2.22g
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    For the bbq chicken

    • 3 tbsp tomato ketchup
    • 2 tbsp clear honey
    • 2 tbsp sweet chilli sauce
    • 1 tbsp soy sauce
      Soy sauce

      Soy sauce

      soy sor-s

      An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 tbsp white wine vinegar
    • 1 tsp Cajun seasoning
    • 8 chicken drumstick, preferably organic

    For the coleslaw

    • ¼ white cabbage
    • 1 small red onion
    • 1 celery stick



      A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

    • 1 red-skinned apple



      Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

    • 1 large carrot



      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 2 heaped tbsp mayonnaise
    • heaped tbsp Greek yogurt
    • 1 tsp wholegrain mustard


    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.

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    Comments (49)

    chicajules's picture

    Used chicken breasts instead of drumsticks. Nice recipe. Went down well at my bbq.

    Liddiloo's picture

    Made these drumsticks as part of a sharing plate. They was very easy to make using store cupboard ingredients, which is always a bonus. They were very tender and went down very well with everyone. Did not make this coleslaw, preferring to make my usual one. Definitely would use this recipe again.

    dwatson27's picture

    Very popular with my family!
    5 stars

    dwatson27's picture

    I did the drumsticks for a family gathering and they were very popular!
    Definitely 5 stars

    DancingCrumble's picture

    I was going to just do the chicken and skip the coleslaw, however I decided to give the coleslaw a try since I had a lot of the ingredients ready to use. I can wholeheartedly say that this went down a real treat and will definitely be doing it again. The chicken was really good and messy to eat - so lots of fun! The coleslaw was surprisingly nice too. However I think in future I probably won't both making it with the chicken each time, but only because I hate grating lots of things! Otherwise it was really nice - especially because of the added mustard.

    lwhite92's picture

    This is the best BBQ marinade I have ever tasted!
    I have never tried to make my own before but I'm glad I choose this recipe, the marinade is delicious and full of flavour.
    I will be using this marinade on my BBQ's in the summer!
    I only made the chicken so can't review the coleslaw.

    thepopcorngirl's picture

    Wow! Just wow! I made the chicken, using skinless breasts. I didn't deviate from the recipe at all & it was incredible - scored a few points with the other half!! Will be making this again, and again & again!! I cooked as per recipe however, after the 20 minutes in the oven; I brushed with the remaining sauce & grilled on high for 5 mins each side. Truly wonderful. Thanks :)

    cheekt999's picture

    It was ok, probably wouldn't make again. I normally make a sticky chicken 3tbs honey 3tbssoy sauce and 3tbs balsamic vinegar then fried on low in pan untill sauce is thickened roughly 20-30 mins which is much nicer but i fancied a change.

    danielkerryann's picture

    I was marinading quite a fetch drumsticks so I made the recipe X3. I scored the meat and left in the fridge to marinade for just over a day. I was pleased with the overall results but the depth of flavour I was expecting from all those tasty ingredients I felt didn't come through as much as I expected, hence the 3 stars. I think the flavour would be gentle enough for children.

    youngchef13's picture

    I used a whole chicken just doubled the ingredients REALLY tasty! Will make again! xx

    coolruth's picture

    Totally fabulous chicken. Marinated overnight in the fridge and forgot to turn during cooking. They turned out brilliantly and were enjoyed by the toddler and granny at the table.

    afgilbert's picture

    I also only made the chicken was a hit with everyone. I'll make it again!

    mummyjade's picture

    Ive just put my chicken drumsticks in the fridge to soak in the flavour, very impressed with the bbq sauce! Better than any if tasted, and even my fussy partner loves it!

    mummyjade's picture

    Ive just put my chicken drumsticks in the fridge to soak in the flavour, very impressed with the bbq sauce! Better than any if tasted, and even my fussy partner loves it!

    123sallyb's picture

    Amazing, so easy I do a batch every week and stick them in the fridhe for the kids to snack on, can't say they last long though lol.

    foodgeek's picture

    Dead easy but dead good! I've never made the coleslaw but have made the chicken a good few times now and it is fantastic, normally use skinless thighs instead of drumsticks. I make the sauce the day before and marinate the chicken overnight in the fridge.

    kathynorris's picture

    Am going to make this tomorrow, will tell you how it goes

    jennifer2443's picture

    Fabulous nicest BBQ sauce and im not a lover of BBQ Sauce flavourings but this one is lovely! Making it again tonight! :)

    jennifer2443's picture

    Fabulous nicest BBQ sauce and im a lover of BBQ Sauce flavourings but this one is lovely! Making it again tonight! :)

    njwilson121's picture

    This was such a simple and easy nice recipe! I did cheat, because I was lazy for an after work dinner. I bought ready made coleslaw, but, having now read the comments, I think I may try the HM coleslaw with it. Regardless - the marinade was to die for! SO much better than the ready made jars! 5 stars!


    Questions (1)

    ameena906's picture

    I have made this a couple of times, the taste is very good but the sauce is far too thin. After marinating overnight, the sauce seems to triple. Is there anything I am doing wrong as I would prefer it if the sauce was far more thick and more like a glaze as shown in the picture?

    Many thanks for your help.

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