BBQ chicken & coleslaw
By Sara Buenfeld
Cooking time
Prep: 30 mins Cook: 35 minsSkill level
EasyServings
Serves 4A 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
Additional info
- Easily halved
- Freezable
Nutrition per serving
- kcalories
- 601
- protein
- 50g
- carbs
- 26g
- fat
- 34g
- saturates
- 8g
- fibre
- 4g
- sugar
- 23g
- salt
- 2.22g
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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Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Recipe from Good Food magazine, June 2008
Comments, questions and tips
Comments
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 :)
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.
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!
I've made this several times now and it's always a winner. I generally use cider vinegar as that's what I have in the cupboard and it is still delicious. I should imagine it would be fine with either of your vinegars tasty don but don't leave it out. I have also used dark soy rather than light soy and it gives the marinade a much deeper colour and has depth of flavour.