BBQ Chicken With Coleslaw
This recipe combines tender, flavorful chicken thighs with a sweet and savory glaze made with cider vinegar, brown sugar, and spices. Pair it with a crunchy and colorful coleslaw featuring cabbage, carrots, and radishes for a delicious and satisfying meal.
— Constant Cookbook
Ingredients
- 100ml/3½fl oz cider vinegar
- 2 tbsp dark brown sugar
- 1 tsp smoked paprika
- 1 tbsp Dijon mustard
- 1 tbsp dark soy sauce
- ½ tsp sea salt and black pepper
- 4 boneless chicken thighs
- ½ small red cabbage
- 2 carrots
- 1 small/½ large red onion
- 8 radishes
- 3 spring onions
- 2 limes
- 2 tsp black onion
- 1 tbsp sunflower seeds
- 1 tbsp pumpkin seeds
- small bunch fresh coriander
- small bunch fresh mint
Instructions
- To make the glaze for the chicken, combine the vinegar with 100ml/3½fl oz water in a saucepan. Add the sugar, smoked paprika, mustard and soy sauce. Stir to combine then bring to the boil. Reduce the heat and simmer for 10 minutes, or until thickened. Remove from the heat and season to taste with salt and pepper.
- Meanwhile, add the ingredients for the coleslaw to a large bowl, toss to combine and season to taste.
- Heat a griddle pan over a high heat until smoking hot. Open the chicken thighs out and season with salt and pepper. Place the chicken skin-side down on the griddle and fry for 3-4 minutes.
- Brush the chicken with a little glaze then turn and cook for a further 3-4 minutes, brushing occasionally with the glaze as you cook. Turn off the heat and rest for five minutes.
- Slice thickly and serve with the coleslaw. Drizzle with any sticky cooking juices before serving.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 273kcal
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