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When it comes to a dish that combines vibrant flavors, satisfying textures, and the comfort of home-cooked goodness, Sweet & Spicy Sticky BBQ Chicken Thighs with Crunchy Coleslaw truly stands out. This delightful recipe is a celebration of contrasting sensations: the sweetness of honey and the heat of spices meld seamlessly with the crunchiness of fresh coleslaw. Ideal for gatherings, family dinners, or casual meals, this dish is sure to impress everyone at the table.

Sticky BBQ Chicken Thighs with Coleslaw

Discover the mouthwatering flavors of Sweet & Spicy Sticky BBQ Chicken Thighs paired with crunchy coleslaw in this delicious recipe! The tender, caramelized chicken is infused with a perfect blend of honey, spices, and a hint of smokiness, creating an irresistible glaze. Accompanied by a fresh coleslaw that balances the richness of the chicken, this dish is ideal for family dinners and gatherings. Impress your guests with this colorful and flavorful meal everyone will love!
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Ingredients
  

For the Sticky BBQ Chicken Thighs:

4 bone-in, skin-on chicken thighs

1 cup BBQ sauce (your choice: 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, finely shredded

1 cup carrots, grated

1/2 cup red cabbage, finely 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 medium bowl, combine the BBQ sauce, honey, soy sauce, smoked paprika, garlic powder, salt, and black pepper. Whisk these ingredients together until they are well incorporated and a smooth marinade forms.

    Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each thigh is evenly coated. Seal the bag or cover the dish, then refrigerate for a minimum of 1 hour to allow the flavors to meld; for a deeper flavor infusion, refrigerate for up to 8 hours.

      Preheat the Oven: Set your oven temperature to 400°F (200°C). To make cleanup easier, line a baking sheet with aluminum foil.

        Bake the Chicken: Take the chicken out of the marinade, being sure to reserve the remaining marinade for later. Place the chicken thighs skin-side up on the prepared baking sheet. Drizzle the thighs with olive oil to promote crispiness, then bake in the oven for 25-30 minutes. Ensure the chicken reaches an internal temperature of 175°F (80°C).

          Glaze the Chicken: In the final 10 minutes of baking, generously brush the chicken thighs with the reserved marinade to develop a sticky and flavorful glaze. Return to the oven and bake until the glaze becomes caramelized and glossy.

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

              Serve: Once the chicken has finished baking, allow it to rest for a few minutes to retain its juices. Plate each chicken thigh alongside a hearty serving of coleslaw. If desired, sprinkle chopped green onions over the coleslaw for an added burst of flavor and a pop of color.

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