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As the sun shines brightly and the scent of summer fills the air, there's nothing quite like the mouthwatering aroma of Sticky BBQ Chicken Thighs sizzling on the grill. This dish, paired with a refreshing Zesty Coleslaw, is more than just a meal; it's a culinary experience that embodies the spirit of warm-weather gatherings, making it the perfect choice for summer barbecues, family reunions, or an intimate weeknight dinner.

Sticky BBQ Chicken Thighs with Coleslaw

Elevate your summer gatherings with Sticky BBQ Chicken Thighs paired with Zesty Coleslaw. This delicious combo features juicy, marinated chicken thighs drizzled with a smoky BBQ sauce, perfectly balanced by a refreshing, crunchy coleslaw. The vibrant mix of cabbage, carrots, and a tangy dressing creates a delightful contrast to the rich flavors of the chicken. Perfect for barbecues, family dinners, or meal prep, this dish is sure 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 tbsp honey

1 tbsp apple cider vinegar

1 tsp smoked paprika

1 tsp garlic powder

Salt and pepper to taste

1 tbsp olive oil

For the Zesty Coleslaw:

4 cups green cabbage, finely shredded

1 cup carrots, grated

1/2 cup red cabbage, finely shredded

1/2 cup mayonnaise

2 tbsp apple cider vinegar

1 tbsp honey

1 tsp dijon mustard

Salt and fresh cracked black pepper to taste

Optional: 1/4 cup chopped fresh cilantro or parsley for garnish

Instructions
 

Marinate the Chicken:

    - In a large bowl, combine BBQ sauce, honey, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper. Mix well to create a marinade.

      - Add the chicken thighs to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour (or overnight for best results).

        Prepare the Coleslaw:

          - In a separate bowl, mix together mayonnaise, apple cider vinegar, honey, dijon mustard, salt, and pepper. Whisk until well combined.

            - In a large bowl, combine the green cabbage, red cabbage, and grated carrots. Pour the dressing over the cabbage mixture and toss well to coat. Adjust seasoning if necessary. Refrigerate until ready to serve.

              Cook the Chicken:

                - Preheat your grill or oven to 400°F (200°C). If using a grill, oil the grates.

                  - Remove the chicken thighs from the marinade and let the excess drip off. Brush the thighs with olive oil.

                    - If grilling, place the chicken on the grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and caramelized.

                      - If baking, place the thighs on a lined baking sheet and bake for 25-30 minutes, basting with the leftover marinade halfway through.

                        Serve:

                          - Once cooked, let the chicken rest for a few minutes. Serve the sticky BBQ chicken thighs alongside the zesty coleslaw.

                            - Garnish the coleslaw with fresh cilantro or parsley if desired.

                              Prep Time, Total Time, Servings:

                                15 mins | 1 hr 15 mins | 4 servings