BBQ chicken & coleslaw

BBQ chicken & coleslaw

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(43 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 drumsticks, 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, questions and tips

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    Janec3's picture
    26th Aug, 2019
    Made this as part of a family bbq. I made doubled the amount of marinade as I used 10 chicken pieces. It gave a very light flavour and moist chicken. The coleslaw was delicious, again the flavour was light not heavy and cloying as some readymade versions. The the apple gave a crisp sweetness. I chopped the apple and julienned the carrots. Will definitely make again.
    18th Jan, 2018
    Tasty and easy but not very interesting, hence the 4 stars.
    26th Jun, 2017
    Found this an extremely patronising recipe to follow but I suppose that's because it's intended for the novice cook. Didn't think the chicken took on the flavour of the marinade very well but I only put it together 4 hours before we ate so perhaps just not long enough. Was a bit dubious about putting apple in my coleslaw but I gave it a chance (only used half) with red cabbage and it was really nice, didn't taste fruity it just gave it a nice light flavour.
    24th Feb, 2017
    Amazing sauce made it twice in one week loved it so much!!
    Flute's Food's picture
    Flute's Food
    22nd Oct, 2016
    One of the best bbq sauces ever - scrummy!!!!!
    14th Sep, 2015
    Used chicken breasts instead of drumsticks. Nice recipe. Went down well at my bbq.
    30th Aug, 2015
    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.
    3rd Nov, 2014
    Very popular with my family! 5 stars
    3rd Nov, 2014
    I did the drumsticks for a family gathering and they were very popular! Definitely 5 stars
    7th Jun, 2014
    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.


    jamie azulay's picture
    jamie azulay
    13th Jul, 2018
    Will maple syrup be an okay substitute to clear honey?
    goodfoodteam's picture
    23rd Jul, 2018
    Thanks for your question. Yes, you can use maple syrup.
    12th Jul, 2013
    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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