Grilled BBQ chicken with crunchy coleslaw and parsnips
From the foundersAlexander Eriksson·Founder & CEO
A summery, filling barbecue dish with smoky BBQ chicken, creamy coleslaw and sweet roasted parsnips that stand in perfectly for carrots.
Ingredients
2 servings
- 400 gchicken fillet
- 4 mskbarbecue sauce (smoky)
- 1 mskrapeseed oil
- 400 gwhite cabbage
- 1 dlsoured cream
- 1 tskapple cider vinegar
- 1 tskDijon mustard
- 250 gparsnip
- 225 gcorn on the cob (pre-cooked)
How to make it
- 1
Cut the parsnips into batons. Boil them in lightly salted water for about 5 minutes so they soften slightly. Drain.
- 2
Mix the soured cream, apple cider vinegar, Dijon mustard, salt and pepper in a bowl.
- 3
Shred the white cabbage finely, ideally with a cheese slicer. Fold the cabbage into the dressing and keep chilled.
- 4
Brush the chicken fillets with half of the BBQ sauce and the rapeseed oil.
- 5
Grill the chicken, parsnips and corn on the cob over direct heat. The chicken should reach an internal temperature of 72°C.
- 6
Brush the chicken with the remaining BBQ sauce during the last few minutes on the grill for a nicely caramelised surface.
- 7
Serve the grilled chicken with the crunchy coleslaw, grilled corn and the sweet parsnips.
Kitchen tips
- Parsnips turn wonderfully sweet and tasty on the grill when they have been briefly parboiled first.
- Let the chicken rest for 5 minutes before cutting so it stays juicier.
AI-generated content. Always verify ingredients and allergen information yourself.
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