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When it comes to creating a mouthwatering meal that brings family and friends together, few dishes can compete with Sweet and Tangy Sticky BBQ Chicken Thighs paired with a refreshing Crunchy Coleslaw. This recipe encapsulates the essence of summer barbecues while being equally satisfying during cozy family dinners. The combination of sweet and tangy flavors, along with the satisfying crunch of coleslaw, makes this dish a standout choice for any occasion.

Sticky BBQ Chicken Thighs with Coleslaw

Discover the ultimate summer dish with Sweet and Tangy Sticky BBQ Chicken Thighs paired with a crunchy coleslaw. This recipe is perfect for gatherings or cozy family dinners, combining juicy chicken coated in a flavorful sticky sauce with a refreshing coleslaw for great texture contrast. Simple to prepare and customizable, this meal invites creativity in the kitchen while bringing loved ones together. Indulge in a culinary experience that promises to impress at any occasion!
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Ingredients
  

For the Sticky BBQ Chicken Thighs:

4 bone-in, skin-on chicken thighs

1 cup BBQ sauce (store-bought or homemade)

2 tablespoons honey

1 tablespoon apple cider vinegar

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the Coleslaw:

4 cups green cabbage, finely shredded

1 cup carrots, grated

1/2 cup red cabbage, finely shredded

1/2 cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon sugar

1 teaspoon celery seed

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, mix BBQ sauce, honey, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken thighs to the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for maximum flavor).

    Prepare the Coleslaw: In a large mixing bowl, combine the green cabbage, red cabbage, and carrots. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well coated. Refrigerate for at least 15 minutes to let the flavors meld.

      Preheat the Oven: Preheat your oven to 400°F (200°C).

        Cook the Chicken: Place the marinated chicken thighs skin-side up on a baking sheet lined with parchment paper. Bake in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and the skin is crispy. During the last 10 minutes of cooking, brush additional BBQ sauce on the chicken for an extra sticky glaze.

          Serve: Once ready, remove the chicken from the oven and let it rest for about 5 minutes. Serve the sticky BBQ chicken thighs hot, garnished with chopped parsley, alongside a generous portion of coleslaw.

            Enjoy: Dig in and relish the sweet, tangy flavors of the chicken complemented by the crunch of the coleslaw!

              Prep Time, Total Time, Servings: 10 minutes | 1 hour | 4 servings