Grilled BBQ chicken with crunchy coleslaw and corn
From the foundersAlexander Eriksson·Founder & CEO
Smoky, full-flavoured BBQ chicken served with a creamy, tangy coleslaw and sweet grilled corn on the cob.
Ingredients
2 servings
- 400 gchicken breast fillets
- 4 mskbarbecue sauce (smoky)
- 1 mskrapeseed oil
- 400 gwhite cabbage
- 1 dlSoured cream
- 1 tskapple cider vinegar
- 1 tskDijon mustard
- 225 gPre-cooked corn on the cob
How to make it
- 1
Brush the chicken breasts with half the barbecue sauce and a little rapeseed oil. Season with salt and pepper.
- 2
Shred the white cabbage very finely, ideally with a cheese slicer. Put it in a bowl.
- 3
Mix the soured cream, apple cider vinegar, Dijon mustard and a little salt and pepper in a separate bowl. Fold in the shredded cabbage and mix thoroughly.
- 4
Light the barbecue or heat a griddle pan. Grill the chicken for about 6-8 minutes per side until cooked through (core temperature 72°C). Brush with the rest of the BBQ sauce towards the end.
- 5
Grill the corn cobs all over until nicely charred and heated through.
- 6
Serve the grilled chicken with the crunchy coleslaw and the corn.
Kitchen tips
- Massage the cabbage with a little salt before adding the dressing; it softens slightly and tastes even better.
- Let the chicken rest for 2 minutes after grilling before slicing so it stays juicier.
AI-generated content. Always verify ingredients and allergen information yourself.
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