BBQ CHICKEN COLESLAW RECIPES

Name: BBQ chicken & coleslaw
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: 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; 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

BBQ CHICKEN & COLESLAW RECIPE | BBC GOOD FOOD

BBQ chicken & coleslaw recipe | BBC Good Food image

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

Provided by Sara Buenfeld

Categories Buffet, Dinner, Main course, Supper

Total Time 1 hours 5 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 16

Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 601 calories, FatContent 34 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 23 grams sugar, FiberContent 4 grams fiber, ProteinContent 50 grams protein, SodiumContent 2.22 milligram of sodium

BBQ CHICKEN SANDWICHES WITH COLESLAW RECIPE | MYRECIPES

BBQ Chicken Sandwiches with Coleslaw Recipe | MyRecipes image

Pile crunchy slaw atop this bbq sandwich for an exciting contrast to the tender grilled pork.

Provided by Ann Taylor Pittman

Total Time 23 minutes

Yield Serves 4 (serving size: 1 sandwich and about 2/3 cup slaw)

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil, divided
1 pound skinless, boneless chicken thighs
1 tablespoon chili powder, divided
¾ cup finely chopped red onion, divided
¾ cup unsalted tomato sauce
3 tablespoons cider vinegar, divided
1?½ tablespoons sugar, divided
¾ teaspoon salt, divided
½ teaspoon black pepper, divided
3 cups packaged cabbage-and-carrot coleslaw
4 (1 1/2-ounce) whole-wheat hamburger buns

Steps:

Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Sprinkle chicken with 1 teaspoon chili powder. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. shred chicken into large pieces with 2 forks.
While chicken cooks, heat 1 1/2 teaspoons oil in a medium saucepan over medium heat. Add 1/2 cup onion; sauté 5 minutes. Add remaining 2 teaspoons chili powder, tomato sauce, 1 tablespoon vinegar, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper to pan; bring to a boil. Reduce heat, and simmer 5 minutes. stir in chicken; keep warm.
Combine remaining 1 tablespoon oil, remaining 1/4 cup onion, remaining 2 tablespoons vinegar, remaining 1 1/2 teaspoons sugar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and coleslaw. top bottom halves of buns evenly with chicken mixture, slaw, and top halves of buns, or serve slaw on the side.

Nutrition Facts : Calories 373 calories, CarbohydrateContent 36 g, CholesterolContent 106 mg, FatContent 15.6 g, FiberContent 6 g, ProteinContent 24 g, SaturatedFatContent 2.7 g, SodiumContent 757 mg, SugarContent 13 g

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