I got this fab recipe from Jane Hornby's Fresh and Easy recipes. I love that you can pre-prepare the chicken and the slaw to make BBQ day even easier!
Ingredients
12 chicken pieces, thighs and drumsticks are best2 tbsp paprika1 handful fresh thyme2 tsp sea salt½ tsp freshly ground black pepper1 tsp chilli powder(120g) ½ cup dark brown sugar(150ml) 2/3 cup tomato ketchup1 tsp Tabasco sauce2 tbsp Worcestershire sauce1 small red cabbage2 crisp, tangy apples1 onion(150g) 2/3 cup mayonnaise2 tbsp cider vinegar1 tsp black onion (kalonji) seedsSea salt and freshly ground black pepper
1. Slash the chicken straight down to the bone2. Mix the paprika, thyme, salt, pepper, chilli powder and 3
tablespoons of sugar in a food storage bag, add the chicken and toss3. Preheat oven to 180⁰C (350⁰F) Gas Mark 4, and make the
barbecue sauce4. Mix the remaining sugar, ketchup, Tabasco and Worcester sauce
until smooth.
(This will keep in the fridge for at least a week)
5. Spread the chicken in a large roasting dish and roast for approx 30 minutes.
(This can be done several hrs ahead and stored in the fridge)6. For the slaw, cut the cabbage into wedges, remove any very hard bits from the central core, then thinly slice. 7. Thinly slice the onion and apples, no need to peel the apples first, and add the cabbage to a large bowl.
8. Mix the mayonnaise and vinegar together to make the dressing.
9. Toss the dressing into the slaw, season with salt and pepper to taste and sprinkle the onion seeds. This can also be made a day ahead, keep the dressing and slaw ingredients separate and just toss before serving.
(This will keep in the fridge for at least a week)
5. Spread the chicken in a large roasting dish and roast for approx 30 minutes.
(This can be done several hrs ahead and stored in the fridge)6. For the slaw, cut the cabbage into wedges, remove any very hard bits from the central core, then thinly slice. 7. Thinly slice the onion and apples, no need to peel the apples first, and add the cabbage to a large bowl.
8. Mix the mayonnaise and vinegar together to make the dressing.
9. Toss the dressing into the slaw, season with salt and pepper to taste and sprinkle the onion seeds. This can also be made a day ahead, keep the dressing and slaw ingredients separate and just toss before serving.
To cook on BBQ, make sure
your grill is very hot - 200⁰C (400⁰F) and cook for 10 mins, turning regularly,
until charred and sizzling and hot through the middle. Brush some sauce over it
and serve with the coleslaw and rest of the sauce.
If it rains: Roast the chicken in a preheated oven at 220⁰C (425⁰F) Gas Mark 7 for about 10 minutes, until heated through, then finish with the sauce as above.
If it rains: Roast the chicken in a preheated oven at 220⁰C (425⁰F) Gas Mark 7 for about 10 minutes, until heated through, then finish with the sauce as above.
Enjoy!
