BBQ Chicken Thighs with Coleslaw & Buttery Sautéed Corn
  • Prep time: 40 minutes
  • Calories: 650
This tasty dish has a bit of everything! The BBQ chicken is quick and delicious; pair this with a crunchy coleslaw plus buttered sautéed corn and you have a truly inspiring dinner. If you can, marinate this one the night before - it's well worth it.
  • 1 of Garlic Clove
  • 2 of Sweet Corn Cob
  • 1 of Carrot
  • 14 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!