BBQ chicken with coleslaw
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This healthy recipe proves that fried chicken and coleslaw doesn’t have to be full of fat.
This meal provides 273 kcal per portion.
By Tim Maddams
Ingredients
- vinegar: 100ml/3½fl oz cider vinegar
- brown sugar: 2 tbsp dark brown sugar
- paprika: 1 tsp smoked paprika
- Dijon mustard: 1 tbsp Dijon mustard
- soy sauce: 1 tbsp dark soy sauce
- black pepper: ½ tsp sea salt and black pepper
- chicken thighs: 4 boneless chicken thighs, skin on
For the coleslaw
- red cabbage: ½ small red cabbage, finely sliced
- carrots: 2 carrots, coarsely grated
- red onion: 1 small/½ large red onion, finely sliced
- radishes: 8 radishes, sliced
- spring onions: 3 spring onions, very finely sliced
- limes: 2 limes, juice only
- onion: 2 tsp black onion seeds
- sunflower seeds: 1 tbsp sunflower seeds
- pumpkin seeds: 1 tbsp pumpkin seeds
- fresh coriander: small bunch fresh coriander, finely chopped
- mint: small bunch fresh mint, finely chopped
Method
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.
Recipe tips
This dish would also work really well on the barbecue. Brush the chicken with the sauce as it cooks, making sure you turn the meat frequently to prevent it from burning.
