BBQ Chicken, Slaw & Sweet Spuds

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BBQ Chicken, Slaw & Sweet Spuds

Yield 4

Author Lucy Tweed

Cook time

30 Min

Total time

30 Min

Double this and have a week of insanely good sambos

Ingredients

• 8 boneless chicken thighs
• 1 tablespoon Old Bay seasoning
• 2 tablespoons of olive oil (plus extra for sweet potatoes)
• 1 teaspoon of salt (plus extra for seasoning)
• 800g sweet potatoes
• 1/2 cabbage (about 3 cups of shaved cabbage)
• 1 cup coriander leaves picked and stalks finely chopped
• 2-3 green onions, finely chopped (white and green parts)
• 1/2 cup of pickled carrots HERE
• Juice of a lime
• Aioli (store-bought or homemade)
• Steamed corn

Instructions

1. In a bowl, combine seasoning, 2 tablespoons of olive oil, and 1 teaspoon of salt.
2. Coat the chicken thighs with this marinade and let them sit at room temperature while you prepare the other ingredients.
3. Preheat the oven to 200°C fan forced.
4. Preheat a barbecue or grill plate.
5. Cut the sweet potatoes into 2 cm thick wedges.
6. Toss them with a tablespoon of olive oil and season with salt.
7. Place them on a shallow tray and roast in the preheated oven for 25 to 30 minutes or until they are crispy on the corners and soft in the middle.
8. Grill the marinated chicken thighs for about 7 minutes per side or until they are cooked through.
9. Place the cooked chicken on a clean tray, cover it with foil, and let it rest.
10. In a large bowl, combine the finely shaved cabbage, chopped coriander leaves, chopped spring green onions, and pickled carrots.
11. Drizzle with lime juice and oil, season w salt and toss well.

Nutrition Facts

Calories

798

Fat

46 g

Sat. Fat

11 g

Carbs

56 g

Fiber

10 g

Net carbs

45 g

Sugar

15 g

Protein

43 g

Sodium

959 mg

Cholesterol

222 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.