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When it comes to comfort food, few dishes can rival the irresistible combination of sweet and spicy sticky BBQ chicken thighs paired with a refreshing and crunchy coleslaw. This recipe not only tantalizes the taste buds but also offers a delightful medley of flavors and textures that can elevate any meal, whether it’s a casual family dinner or a festive barbecue gathering. The rich, succulent chicken thighs glazed with a sticky BBQ sauce create a mouthwatering experience, while the coleslaw adds a crisp contrast, making this dish a true crowd-pleaser.

Sticky BBQ Chicken Thighs with Coleslaw

Discover the perfect comfort food with Sweet & Spicy Sticky BBQ Chicken Thighs and Crunchy Coleslaw. This recipe blends tender chicken glazed in a rich BBQ sauce with a refreshing coleslaw for a delightful contrast of flavors and textures. Ideal for family dinners or festive barbecues, it’s easy to prepare and wonderfully adaptable. Elevate your meal with this irresistible combination that's sure to please everyone at your table!
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Ingredients
  

For the Sticky BBQ Chicken Thighs:

4 bone-in, skin-on chicken thighs

1 cup BBQ sauce (homemade or store-bought)

2 tablespoons honey

1 tablespoon soy sauce

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

For the Crunchy Coleslaw:

3 cups green cabbage, shredded

1 cup carrots, grated

1/2 cup red cabbage, shredded

1/4 cup mayonnaise

1 tablespoon apple cider vinegar

1 teaspoon sugar

Salt and pepper to taste

Optional: chopped green onions for garnish

Instructions
 

Prepare the Marinade: In a bowl, whisk together the BBQ sauce, honey, soy sauce, smoked paprika, garlic powder, salt, and pepper until well combined.

    Marinate the Chicken: In a large resealable plastic bag or shallow dish, place the chicken thighs and pour the marinade over them. Seal the bag (or cover the dish) and refrigerate for at least 1 hour (or up to 8 hours for more flavor).

      Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.

        Bake the Chicken: Remove the chicken from the marinade (reserve the marinade) and place the thighs on the prepared baking sheet, skin-side up. Brush with olive oil and bake for 25-30 minutes until the internal temperature reaches 175°F (80°C).

          Glaze the Chicken: In the last 10 minutes of baking, brush the chicken thighs with the reserved marinade to create a sticky glaze. Bake until caramelized and glossy.

            Make the Coleslaw: While the chicken is baking, prepare the coleslaw. In a large bowl, combine the shredded green and red cabbage and grated carrots. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, and sugar until smooth. Pour the dressing over the cabbage mixture, tossing to combine. Season with salt and pepper to taste.

              Serve: Once the chicken is done, let it rest for a few minutes before serving. Plate each chicken thigh alongside a generous serving of coleslaw. Garnish the coleslaw with chopped green onions if desired.

                Prep Time, Total Time, Servings: 15 mins | 1 hr 15 mins | 4 servings