BBQ chicken & coleslaw

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
Save to My Good Food
Please sign in or register to save recipes.


    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.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (50)

    julieharris6471's picture

    Really nice, have done it few times on BBQ using chicken breasts instead of drumsticks.

    liz313's picture

    Really really tasty and easy to do. It looked very professional and Iwill be making it again and again as my husband and son enjoyed it and would be just as good cold.I think and would make a lovely summer dish and it has encouraged me to try more recipes on this website and build up my confidence. Thank you BBC Good Food for such a wonderful site!!!

    jodie2933's picture

    I made this last month and I'm making it again today. I adjusted it slightly to what i had in my cupboards and it was lovely i put 1 tbsp of sweet chilli sauce and 1 tbsp of hot chilli sauce as my boyfriend is not a great fan of anything to sweet. I also only had jerk chicken seasoning rather than the cajun and the end result was yummy..! I had left overs and it was lovely cold with a salad for lunch the next day.

    sarahtt's picture

    Have used the chicken receipe loads now, it is great done in the oven or finished off on the BBQ. The children love it and it is a firm favourite in our house. We used thighs as well as drumsticks. Very Tasty

    hellsheaven's picture

    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.

    brigittebos's picture

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

    gemmaljones's picture

    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

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

    westside's picture

    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.


    Questions (1)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…