BBQ Chicken Thighs with Coleslaw Salad
Fan-roasted BBQ chicken thighs finished on the grill, served over crisp romaine with corn, avocado, and quick coleslaw. Greek yogurt dressing binds grated carrot and cabbage slaw; dress salad components separately to maintain texture. Fresh coriander and balsamic vinegar finish.
Ingredients
- 3 ½ oz carrot, grated
- 3 ½ oz cabbage, grated
- ⅝ cups Greek yoghurt, 0% or full fat
- lemon juice, from half a lemon
- salt, to taste(optional)
- black pepper, to taste(optional)
- 2 chicken thighs, pre-seasoned in BBQ sauce
- ½ avocado, halved
- 2 corn cobs, cooked
- 1 romaine lettuce, head, washed and chopped
- ½ red onion, chopped
- fresh coriander, handful
- olive oil, for dressing(optional)
- balsamic vinegar, for dressing(optional)
Instructions
- 1
Cook pre-seasoned BBQ chicken thighs in fan oven at 190 degrees for 20-25 minutes until cooked through.
- 2
Finish chicken thighs on the BBQ for a few minutes on each side to crisp the skin.
- 3
Wash and chop lettuce, red onion, avocado, and coriander for the salad.
- 4
Grate carrot and cabbage together for coleslaw.
- 5
Mix Greek yoghurt with lemon juice, salt, and pepper for the dressing.
- 6
Shave corn kernels from the cooked cobs.
- 7
Combine salad ingredients with corn, toss with dressing, and serve with coleslaw on the side.
Tips
Coleslaw can be prepared and refrigerated overnight; assemble salad just before serving to prevent wilting.
Finish chicken on BBQ for skin crispness even if using oven only.
Good to Know
Coleslaw keeps refrigerated up to overnight. Store chicken and salad components separately; assemble just before serving.
Prepare coleslaw up to 24 hours ahead. Cook and chill chicken thighs; reheat gently or serve cold. Chop salad vegetables and store separately.
Serve warm or room-temperature chicken over assembled salad with coleslaw alongside.
Common Mistakes
Assemble salad too far ahead to avoid soggy lettuce and wilted herbs
Skip the BBQ finish to avoid pale, chewy skin