BBQ Chicken Thighs with Coleslaw & Buttery Sautéed Corn
- Prep time: 40 minutes
- Calories: 650
- 1 of Garlic Clove
- 2 of Sweet Corn Cob
- 1 of Carrot
- 1⁄4 of Red Cabbage
- 3 of Chicken Thighs (skinless)
- 60 g of YPI Barbeque Marinade
- 1 Small Bunch of Flatleaf Parsley
- 2 Tbsp of Butter (pantry)
Prepare Ingredients:Preheat the oven to 220°C. Pat the chicken dry with paper towel. Coat chicken in BBQ marinade for at least 10 minutes. Peel and mince garlic. Remove the husks and silks from the corn. Using a knife, cut the kernels off the cobs. Grate the carrot using a box grater. Core and thinly slice the cabbage. Pick parsley leaves and roughly chop, discarding stems.
Make Slaw:In a large bowl, combine the carrot, cabbage, parsley and a light drizzle of olive oil. Season with salt and pepper to taste and toss to coat.
Cook Chicken:Remove chicken from marinade. Place chicken on a lined baking tray and drizzle with a little olive oil. Season with salt and pepper. Roast chicken in the oven for about 15-20 minutes, or until browned and cooked through.
Cook Corn:In a large pan, melt the butter on medium-high. Add the garlic and corn and cook 1 - 2 minutes, or until tender, stirring occasionally. Season with salt and pepper to taste, then remove from the heat.
You Plate It:Divide the coleslaw and corn between plates. Top each with the delicious BBQ chicken and parsley. Enjoy!