Barbecue Chicken with Coleslaw

• tomato ketchup↗3 ст. л.
• pure honey↗2 ст. л.
• sweet chili sauce↗2 ст. л.
• soy sauce↗1 ст. л.
• olive oil↗1 ст. л.
• white wine vinegar↗1 ст. л.
• Cajun seasoning1 ч. л.
• chicken thighs (wings)8

  organic if possible

• white cabbage↗¼
• small red onion↗1
• celery↗1

  stalk

• red‑skinned apple↗1
• large carrot↗1
• mayonnaise↗2 ст. л.

  with a heap

• Greek yogurt↗
• цільнозернова гірчиця↗1 ч. л.

Step-by-step instructions

1. 1

   Make the barbecue sauce: open the bag, add tomato ketchup, honey, sweet chili sauce, soy sauce, olive oil, white wine vinegar and Cajun seasoning. Seal the bag and mix the ingredients well, squeezing them.

2. 2

   Marinate the chicken: make 2–3 deep cuts in the chicken thighs with a sharp knife so the sauce penetrates better. Place the thighs in the bag with the sauce, tie it and mix again so the meat is evenly coated. Let it marinate at room temperature for 1 hour or in the fridge overnight.

3. 3

   Prepare the vegetables for the coleslaw: finely shred the white cabbage, finely chop the red onion and celery stalk. Transfer them to a large bowl.

4. 4

   Grate the apple and carrot: leaving the apple whole and with skin, grate it on a coarse grater, then turn it over and grate again until only the core remains. Peel the carrot, cut off the end and grate it, then add to the bowl with the cabbage.

5. 5

   Bake the chicken: preheat the oven to 200 °C (convection 180 °C, gas 6). Arrange the thighs in a single layer in a large tray, leaving space between them. Place the tray in the oven and bake for 20 minutes. Then remove the chicken, brush it with the remaining glaze and return to the oven for another 15 minutes, until the meat is golden and tender.

6. 6

   Mix the coleslaw: while the chicken bakes, combine in a bowl the cabbage, apple, carrot, onion and celery. Add mayonnaise, Greek yogurt and whole‑grain mustard, season with salt and black pepper and mix thoroughly. Serve the hot chicken with the chilled coleslaw.