Sticky BBQ Chicken with Crunchy Coleslaw Recipe

A Finger-Licking Feast with a Crunchy Twist!

Get ready to fire up your taste buds with this sticky, sweet, and slightly spicy BBQ chicken paired with a fresh and creamy coleslaw. Juicy drumsticks are coated in a rich, flavorful marinade that caramelizes beautifully in the oven, giving you that irresistible, sticky glaze. And let’s talk about the coleslaw—crisp cabbage, crunchy apple, and a tangy yogurt-mayo dressing that brings everything together with a refreshing bite.

This dish is a winner for backyard gatherings, weeknight dinners, or any time you crave bold flavors with minimal fuss. The marination does most of the heavy lifting, making your chicken ultra-tender and packed with smoky-sweet goodness. While the chicken roasts, you’ll whip up a quick coleslaw that balances the richness of the BBQ glaze with cool, crunchy freshness.

If you're grilling instead of roasting, you might want to check whether it’s time to replace your grill grates for the best results. And for those who love smoky flavors, consider experimenting with different cooking methods using various types of smokers.

Perfectly simple, yet packed with flavor—this recipe guarantees happy, sauce-covered fingers and satisfied appetites. Let’s get cooking!

Recipe Details

• Preparation time: 1 hr 5 mins

• Difficulty: Easy

• Serves: 4 Guests

Ingredients

For the BBQ Chicken

• 3 tbsp tomato ketchup

• 2 tbsp clear honey

• 2 tbsp sweet chili sauce

• 1 tbsp soy sauce

• 1 tbsp olive oil

• 1 tbsp white wine vinegar

• 1 tsp Cajun seasoning

• 8 chicken drumsticks (preferably organic)

For the Coleslaw

• ¼ white cabbage

• 1 small red onion

• 1 celery stick

• 1 red-skinned apple

• 1 large carrot

• 2 heaped tbsp mayonnaise

• 1 heaped tbsp Greek yogurt

• 1 tsp wholegrain mustard

Instructions

Create the BBQ Marinade

In a large resealable bag, combine the ketchup, honey, chili sauce, soy sauce, olive oil, vinegar, and Cajun seasoning. Seal the bag and massage it with your hands until everything blends into a smooth, sticky sauce.

Prep the Chicken

Use a sharp knife to score the drumsticks with deep cuts—this helps them soak up all that BBQ goodness. Drop them into the marinade bag, seal it, and gently work the sauce into the chicken by pressing and squeezing the bag. Let them marinate for at least an hour at room temperature or overnight in the fridge for maximum flavor.

Chop the Veggies

Finely shred the cabbage and place it in a large mixing bowl. Peel and dice the red onion, then slice the celery thinly. Add both to the bowl.

Grate the Apple & Carrot

Hold the apple whole and grate around the core, rotating as you go until only the core remains. Do the same with the carrot—peel it first, then grate it finely. Add both to the bowl with the other vegetables.

Roast the Chicken

Preheat your oven to 200°C (fan 180°C/gas 6). Spread the drumsticks and their marinade in a large roasting tray, ensuring they’re evenly spaced. Bake for 20 minutes. Remove from the oven, baste the chicken with the thickened sauce from the tray, and return for another 15 minutes until golden and caramelized.

Toss the Coleslaw

As the chicken finishes roasting, mix the prepared vegetables. Stir in the mayonnaise, yogurt, and wholegrain mustard. Season with salt and pepper, then toss everything together until evenly coated.

Serve & Enjoy!

Once the chicken is beautifully glazed and fully cooked, serve hot with a generous helping of coleslaw. Grab some napkins—things are about to get deliciously messy!