ASIAN BARBECUE CHICKEN SLAW
When it's springtime in the South, cabbage is plentiful and we use it. One of our favorite recipes is this combo of Asian slaw and barbecued chicken. Plus, it's easy to halve or double the servings as needed. -Paula Todora, Maple Valley, Washington
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk soy sauce, honey, 3 tablespoons oil and vinegar until blended. Pour half of the honey mixture into a small bowl; stir in barbecue sauce. Sprinkle chicken with pepper. In a large nonstick skillet heat remaining oil over medium-high heat. Add chicken; cook and stir until no longer pink, 4-6 minutes. Add barbecue sauce mixture; heat through., Meanwhile, whisk salad dressing into remaining honey mixture until blended. Add coleslaw mix, green onions, 3 tablespoons almonds and 2 teaspoons sesame seeds; toss to coat. Serve with chicken. Sprinkle servings with remaining almonds and sesame seeds.
Nutrition Facts : Calories 531 calories, Fat 27g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 1202mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 4g fiber), Protein 27g protein.
BBQ CHICKEN PIZZA WITH SPICY SLAW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h5m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the dough: Sprinkle the yeast over 1 1/2 cups warm (not lukewarm) water in a bowl. Let stand for a few minutes.
- In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Next, pour in the yeast/water mixture, add the pressed garlic and mix until just combined and the dough comes together in a sticky mass. Divide the dough into 2 balls and put each one in a separate ziptop bag. Set the dough aside for 1 to 2 hours, or store in the fridge until you need it.
- For the chicken: Heat the olive oil in a heavy pot over medium-high heat. Season the chicken with salt and pepper and sear it on both sides until the skin is golden brown. Remove the chicken from the pot and pour off all but 1 tablespoon of the grease.
- Add the onions and cook until softened, 2 to 3 minutes. Add the garlic and cook for another minute. Pour in the barbecue sauce and return the chicken to the pot. Cover and cook over medium-low heat until the chicken is falling off the bone, 45 to 50 minutes. Remove the chicken from the pot and set aside until cool enough to handle.
- When cool, use 2 forks to shred the meat from the bones, discarding the skin and bones. Skim off the excess fat from the top of the sauce and reserve.
- For the slaw: While the chicken is cooking, combine the shredded cabbage and sliced jalapeno in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the dressing over the cabbage mixture and toss to combine. Cover and refrigerate.
- For the pizza: When you are ready to make the pizza, preheat the oven to 475 degrees F. Oil a baking sheet or pizza pan with olive oil.
- Grab one of the balls of pizza dough (the recipe makes 2 crusts, so you can refrigerate or freeze the other ball of dough for another recipe) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you'd like, but sometimes it's just as easy to throw it around and pull and stretch until it feels right.
- When the crust is nice and thin, lay it on the oiled baking sheet. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on top. Spread the reserved barbecue sauce and onion mixture over the crust, then cover with the mozzarella slices followed by the shredded chicken. Bake on the bottom rack until the crust is golden brown and the toppings are bubbly, 12 to 15 minutes.
- Stir the cilantro into the slaw. Top the pizza with the slaw, cut into pieces and serve.
BBQ CHICKEN BURGERS WITH SLAW
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
- Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
- Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
- Serve burgers on bun bottoms topped with slaw and bun tops.
BBQ CHICKEN & COLESLAW
A good chicken recipe for budding Jamie Olivers to get stuck into. Learn to make a tasty BBQ marinade which can be used on other meats
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 16
Steps:
- Mix the BBQ sauce: Open out the freezer bag, then spoon in the ketchup, honey, chilli sauce, soy sauce, oil, vinegar and spice. Close the bag and squidge the ingredients together to mix them.
- Add the chicken: Make 2 or 3 deep cuts in the meaty part of the drumsticks with a sharp knife (this helps them take on lots of flavour from the sauce). Put the chicken in the bag with the sauce and tie shut. Wash your hands. Squidge everything together again so all the drumsticks are well coated. Leave out for 1 hr, or in the fridge overnight, to marinate.
- Prepare the veg: Thinly slice the cabbage on a clean chopping board with a clean, sharp knife, then put it in the mixing bowl. Now prepare the other vegetables, adding them to the bowl as you finish preparing them. Peel the onion and finely chop. Thinly slice the celery stick.
- Grate the apple and carrot: Take the apple (keep it whole and with the skin on) and grate up to the core. Turn the apple a quarter turn and grate again. Repeat until you are left with just the core. Be careful not to grate your knuckles. Peel, then cut the stalk end off the carrot. Grate the carrot and add to the bowl.
- Cook the chicken: Heat oven to 200C/fan 180C/gas 6. Tip the chicken and sauce into a large roasting tin and space the drumsticks apart. Carefully put the roasting tin in the oven using oven gloves, then set the timer for 20 mins. When the time is up, carefully take the chicken from the oven. Brush the chicken with the glaze in the roasting tin, then return to the oven for 15 mins more.
- Mix the coleslaw: While the chicken is cooking, mix the veg together with clean hands or a spoon. Add the mayonnaise, yogurt and mustard into the vegetables, then season with salt and pepper. Stir well. When the chicken is cooked through and golden, serve with the coleslaw.
Nutrition Facts : Calories 601 calories, Fat 34 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 50 grams protein, Sodium 2.22 milligram of sodium
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BBQ CHICKEN WITH PEACH AND FETA SLAW RECIPE | MYRECIPES
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- Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.
- Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.
- Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta, and bacon.
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- KFC Coleslaw. When it comes to creamy coleslaw, the Colonel is completely unmatched. KFC lovers, you know what I mean. Thanks to this recipe, you can have zesty creamy KFC slaw without ever leaving the house.
- Simple Healthy Slaw. One of the best ways to meet your daily servings of veggies is with this simple slaw. It’s a vibrant mix of colorful veggies packed with vitamins and minerals.
- Ramen Noodle Asian Salad. Turn your slaw into a meal on its own with this umami salad. Like every good slaw, you need some cabbage. This one makes it easy with pre-packaged coleslaw mix.
- Chick-fil-A Cole Slaw. Do you miss the discontinued slaw from Chick-fil-A? Put it back on the menu by making it in your own kitchen. With just five ingredients you can whip up the Chick-fil-A slaw you love.
- Spicy Creamy Coleslaw. Spicy food lovers, here is one to delight your taste buds. This creamy slaw gets spiced up with jalapenos, horseradish, and a sprinkle of cayenne.
- South Carolina Slaw. You’ll find some of the best comfort food in the south and this one is no exception. This South Carolina-style slaw is one for those who prefer their slaw bright and tangy.
- Cabbage and Pea Salad. Talk about a mean green slaw machine! This slaw-style salad is a great addition to a spring meal. It’s full of seasonal favorites like cucumbers, peas, and chives.
- Quick Veggie Slaw with Miso Sesame Dressing. Miso has a funky, umami flavor that pairs exquisitely with slaw. You can use any array of crunchy veggies you like.
- Honey Mustard Brussels Sprout Slaw. When dreary winter days keep me inside, I like to add some liveliness to my food with recipes like this. These shredded Brussels sprouts are a sprightly mix of cranberries and almonds with a zippy apple cider vinegar dressing.
- Fried Cabbage and Bacon Slaw. This four-ingredient warm slaw is a treat any time of year. It’s healthy with a side of guilt from the smoked bacon, but it’s all about living!
BBQ CHICKEN WITH SLAW RECIPE - REAL SIMPLE
From realsimple.com
Servings 4Total Time 50 minsCholesterol 188mg 63%Calories 598 per serving
- Preheat oven to 450°F with rack 6 inches from heat. Arrange chicken, skin side up, on a rimmed baking sheet lined with aluminum foil. Season with ¼ teaspoon each salt and black pepper. Roast until skin is crisp, about 25 minutes.
- Meanwhile, combine coleslaw, mini peppers, sour cream, mustard, vinegar, honey, and remaining ¾ teaspoon salt and ¼ teaspoon black pepper in a large bowl; refrigerate.
- Remove chicken from oven. Increase temperature to broil. Turn over chicken and brush with 2 tablespoons barbecue sauce. Broil until sauce is bubbling, 2 to 3 minutes. Turn chicken skin side up. Brush with ¼ cup barbecue sauce. Broil until sauce is bubbling, 2 to 3 minutes. Brush tops with remaining ¼ cup barbecue sauce. Broil until an instant-read thermometer inserted in thickest portion of chicken reads 165°F, 3 to 5 minutes. Serve with coleslaw.
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- Creamy Coleslaw. This classic coleslaw recipe is timeless for a reason: It’s crunchy, cool, and refreshing. Here’s our best take on the crowd-pleasing BBQ side dish.
- Red Cabbage Slaw With Cilantro and Citrus. Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or huaraches. This delicious recipe was featured in our Wednesday Nights in America series.
- Spicy and Creamy Slaw. You want creamy? You want crunchy? This flexible and easy coleslaw recipe has it all. You can serve it right away or refrigerate overnight.
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- Celery Slaw with Seeds and Dates. Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this slaw recipe.
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- Summer Squash Slaw with Feta and Toasted Buckwheat. Cooked summer squash can be mushy. Solution: Eat it raw, julienned on a mandoline. If you can't find buckwheat groats, use chopped toasted almonds in this slaw instead.
- Creamy Summer Slaw. Raw broccoli is made for slaw. It's sweet and crunchy—and can be dressed hours in advance in the lemony buttermilk dressing. Throw some veggies and sausages on the grill, and everyone's happy.
- Broccoli and Brussels Sprouts Slaw. Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.
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