There’s something about a summer barbecue that brings back the best memories, isn’t there? The smell of grilled chicken wafting through the air, laughter mingling with the sizzle of the grill, and the joy of sharing a delicious meal with loved ones. If you’re looking for an easy, quick, and utterly delicious recipe that captures all that nostalgia, you’ve come to the right place! Today, I’m excited to share my Ultimate Sticky BBQ Chicken Thighs with Potato Wedges and Creamy Coleslaw. Trust me, this dish will become a staple in your home!
Why You’ll Love Ultimate Sticky BBQ Chicken Thighs with Potato Wedges & Creamy Coleslaw 😍
- Fast: You can have this meal on the table in about an hour!
- Easy: With simple ingredients and steps, even beginner cooks can shine.
- Giftable: Perfect for potlucks and gatherings, everyone will ask for the recipe.
- Crowd-pleasing: It’s hard to resist sticky BBQ chicken and crispy potato wedges!
Ingredients
Here’s what you’ll need to whip up this delicious meal:
- 8 chicken thighs, bone-in and skin-on: Juicy and flavorful, these thighs are perfect for grilling.
- 1 cup barbecue sauce: Use your favorite brand or homemade for an extra kick!
- 2 tablespoons honey: Adds a lovely sweetness to balance the barbecue sauce.
- 1 tablespoon soy sauce: A touch of umami that enhances the flavor.
- 1 teaspoon garlic powder: Because garlic makes everything better!
- 1 teaspoon onion powder: For that savory depth of flavor.
- Salt and pepper, to taste: Essential for seasoning.
For the Potato Wedges:
- 4 large potatoes, cut into wedges: I love using russet potatoes for their fluffiness.
- 2 tablespoons olive oil: Helps crisp up the wedges beautifully.
- 1 teaspoon paprika: Adds color and a subtle smokiness.
- 1 teaspoon garlic powder: More garlic goodness!
- Salt and pepper, to taste: Simple seasonings that make a big difference.
For the Creamy Coleslaw:
- 4 cups shredded green cabbage: Crunchy and refreshing, a must for coleslaw!
- 1 cup shredded carrots: Adds sweetness and color.
- 1/2 cup mayonnaise: The creamy base for our coleslaw dressing.
- 2 tablespoons apple cider vinegar: A tangy kick that brightens the dish.
- 1 tablespoon sugar: Balances the acidity of the vinegar.
- Salt and pepper, to taste: Season to your liking!
How to Make Ultimate Sticky BBQ Chicken Thighs with Potato Wedges & Creamy Coleslaw 😍
Let’s dive into the cooking process. It’s super simple!
- Prepare the Sticky BBQ Chicken Thighs: In a large bowl, combine the barbecue sauce, honey, soy sauce, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and ensure they are well-coated in the marinade. Let them marinate for at least 30 minutes—if you can, pop them in the fridge for a few hours for even more flavor.
- Cook the Potato Wedges: Preheat your oven to 425°F (220°C). In another large bowl, toss the potato wedges with olive oil, paprika, garlic powder, salt, and pepper until they are evenly coated. Spread them out on a baking sheet in a single layer and bake for about 25-30 minutes, or until they are golden and crispy, turning them halfway through.
- Cook the Chicken Thighs: Heat your grill or grill pan over medium heat. Remove the chicken thighs from the marinade and grill them for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and they have nice grill marks. In the last few minutes, brush them with additional barbecue sauce for that sticky finish!
- Prepare the Creamy Coleslaw: In a large bowl, combine the shredded cabbage and carrots. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss everything to combine. Let it chill in the fridge until you’re ready to serve.
- Serve: Plate your grilled sticky BBQ chicken thighs alongside the crispy potato wedges and creamy coleslaw. Dig in and enjoy your delicious meal!
Substitutions & Additions
Feel free to get creative! Here are some suggestions:
- Swap chicken thighs for drumsticks or wings if you prefer.
- If you want a spicier kick, add some cayenne pepper to the marinade.
- For the coleslaw, try adding sliced apples or raisins for a sweet twist.
- Use sweet potatoes instead of regular potatoes for a healthier option.
Tips for Success
Here are some tips I’ve learned over the years:
- Don’t skip the marinating step—it really enhances the flavor!
- Make sure to preheat your grill for the best sear on the chicken.
- If you’re short on time, you can bake the chicken thighs in the oven at 400°F (200°C) for about 35-40 minutes instead of grilling.
- Prep the coleslaw a few hours in advance to let the flavors meld together.
How to Store Ultimate Sticky BBQ Chicken Thighs with Potato Wedges & Creamy Coleslaw 😍
If you have any leftovers (which is rare!), here’s how to store them:
- Store the chicken in an airtight container in the refrigerator for up to 3 days.
- The potato wedges can be stored separately in the fridge for 2-3 days, though they are best when fresh.
- The coleslaw can last in the fridge for about 3 days as well, but it may become a bit watery over time. Just give it a good stir before serving.
FAQs
Can I use skinless chicken thighs?
Yes, you can! Just keep in mind that they may not be as juicy, so adjust cooking times accordingly.
What type of barbecue sauce should I use?
Use your favorite store-bought brand or try making a homemade sauce for a personalized touch!
Can I make this recipe ahead of time?
Absolutely! You can marinate the chicken the night before and prepare the coleslaw ahead as well.
Is this recipe gluten-free?
To make it gluten-free, just use a gluten-free barbecue sauce and soy sauce.
If you enjoyed this recipe, be sure to follow my Pinterest for more delicious ideas!
Ultimate Sticky BBQ Chicken Thighs with Potato Wedges & Creamy Coleslaw
There’s something about a summer barbecue that brings back the best memories, isn’t there? The smell of grilled chicken wafting through the air, laughter mingling with the sizzle of the grill, and the joy of sharing a delicious meal with loved ones. If you’re looking for an easy, quick, and utterly delicious recipe that captures all that nostalgia, you’ve come to the right place!
Ingredients
Equipment
Method
- Step 1: In a large bowl, combine the barbecue sauce, honey, soy sauce, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and ensure they are well-coated in the marinade. Let them marinate for at least 30 minutes.
- Step 2: Preheat your oven to 425°F (220°C). In another large bowl, toss the potato wedges with olive oil, paprika, garlic powder, salt, and pepper until they are evenly coated. Spread them out on a baking sheet in a single layer and bake for about 25-30 minutes, or until they are golden and crispy, turning them halfway through.
- Step 3: Heat your grill or grill pan over medium heat. Remove the chicken thighs from the marinade and grill them for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and they have nice grill marks. In the last few minutes, brush them with additional barbecue sauce for that sticky finish!
- Step 4: In a large bowl, combine the shredded cabbage and carrots. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss everything to combine. Let it chill in the fridge until you’re ready to serve.
- Step 5: Plate your grilled sticky BBQ chicken thighs alongside the crispy potato wedges and creamy coleslaw. Dig in and enjoy your delicious meal!
Notes
Store the chicken in an airtight container in the refrigerator for up to 3 days. The potato wedges can be stored separately in the fridge for 2-3 days, though they are best when fresh. The coleslaw can last in the fridge for about 3 days as well, but it may become a bit watery over time.