Juicy, tender chicken thighs glazed in smoky-sweet barbecue sauce, served with classic baked beans, creamy coleslaw, and a slice of buttery cornbread. Garnished with fresh parsley for a true comfort food plate.
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Ingredients:
For the Chicken:
- 8 bone-in, skin-on chicken thighs
- 250ml barbecue sauce (plus extra for serving)
- 1 tbsp olive oil
- Salt and black pepper, to taste
For the Sides:
- 400g baked beans (canned or homemade)
- 300g coleslaw (store-bought or homemade)
- 4 slices cornbread
- 20g butter (for cornbread)
For Garnish:
- Fresh parsley, chopped
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Instructions:
- Cook the Chicken Preheat oven to 200°C (400°F). Pat chicken thighs dry, season with salt and pepper, and brush with olive oil. Place on a baking tray and bake for 35–40 minutes, until internal temperature reaches 75°C (165°F). Brush generously with barbecue sauce during the last 10 minutes of cooking for a sticky glaze.
- Prepare the Sides Heat baked beans in a saucepan over medium heat until warmed through. Prepare coleslaw if making from scratch, or have it ready chilled. Warm cornbread slices and spread each with butter.
- Plate and Serve Place 2 glazed chicken thighs on each plate. Add a portion of baked beans and coleslaw on the side. Garnish with fresh parsley and serve with a buttered slice of cornbread.
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Nutrition (per serving):
- Calories: 780 kcal
- Carbohydrates: 56 g
- Fat: 38 g
- Protein: 48 g
by rmwa33