Grilled BBQ Chicken with Crunchy Coleslaw and Corn
From the foundersAlexander Eriksson·Founder & CEO
Tender chicken breast brushed with smoky barbecue sauce on the grill, served with a crunchy coleslaw and sweet, freshly grilled corn on the cob.
Ingredients
2 servings
- 400 gchicken breast fillet
- 4 mskbarbecue sauce (smoky)
- 1 mskrapeseed oil
- 300 gwhite cabbage
- 100 gcarrot
- 1 dlSoured cream
- 1 tskapple cider vinegar
- 1 tskDijon mustard
- 225 gPre-cooked corn on the cob
How to make it
- 1
Light the grill and let it build a good bed of embers.
- 2
Finely shred the white cabbage and coarsely grate the carrot. Place in a bowl.
- 3
Mix the soured cream, apple cider vinegar, Dijon mustard, salt and black pepper in a small bowl. Fold into the cabbage and carrot mixture to make a crunchy slaw.
- 4
Trim the chicken breasts and brush them with a little rapeseed oil, salt and pepper.
- 5
Grill the chicken for about 5-6 minutes on each side until cooked through (internal temperature 72°C).
- 6
Grill the corn cobs all over as well until nicely coloured.
- 7
Brush the chicken with the barbecue sauce during the last 2 minutes of grilling so the sauce caramelises lightly without burning.
- 8
Slice the chicken and serve at once with the crunchy coleslaw and grilled corn.
Kitchen tips
- Only brush on the BBQ sauce at the end of grilling, as the sugar in the sauce burns easily over high heat.
- Massage the cabbage with a little salt before adding the dressing to make it extra tender.
AI-generated content. Always verify ingredients and allergen information yourself.
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