BBQ chicken & coleslaw

BBQ chicken & coleslaw

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(34 ratings)

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Cooking time

Prep: 30 mins Cook: 35 mins

Skill level

Easy

Servings

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

Additional info

  • Easily halved
  • Freezable
Nutrition info

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

  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.

Recipe from Good Food magazine, June 2008

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Comments

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brigittebos's picture

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

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

leonam00's picture

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.

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

westside's picture
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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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