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Ultimate Sticky BBQ Chicken Thighs Recipe with Potato Wedges and Creamy Coleslaw

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!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Sticky BBQ Chicken Thighs
  • 8 pieces chicken thighs bone-in and skin-on
  • 1 cup barbecue sauce your favorite brand or homemade
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
For the Potato Wedges
  • 4 large potatoes cut into wedges
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
For the Creamy Coleslaw
  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise the creamy base for our coleslaw dressing
  • 2 tbsp apple cider vinegar a tangy kick that brightens the dish
  • 1 tbsp sugar balances the acidity of the vinegar

Equipment

  • Large bowl
  • baking sheet
  • Grill or Grill Pan

Method
 

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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.