BBQ Chicken Thighs

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:

1. Cook the ChickenPreheat 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.
2. Prepare the SidesHeat 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.
3. Plate and ServePlace 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