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Texas-style smoky chicken

  • 0:10 Prep
  • 0:45 Cook
  • 4 Servings


  • 2 tablespoons golden syrup
  • 2 tablespoons smokey barbecue sauce
  • 2 tablespoons tomato sauce
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons dijon mustard
  • 3 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cracked black pepper
  • 1kg chicken nibbles
  • 4 corn cobs, husks and silk removed
  • 20g butter, cut into 4 pieces
  • 450g packet Southern-style coleslaw kit
  • 1 green onion, thinly sliced diagonally


  • 1
    Preheat oven to 200C/180C fan-forced.
  • 2
    Combine golden syrup, barbecue sauce, tomato sauce, vinegar, mustard, paprika, garlic powder, onion powder and pepper in a glass or ceramic dish. Season with salt. Add chicken. Turn to coat. Cover with foil. Bake for 20 minutes. Remove foil. Baste chicken with pan juices. Bake for a further 25 minutes or until chicken is browned and cooked through.
  • 3
    Meanwhile, cook corn cobs in a saucepan of boiling salted water for 6 to 8 minutes or until tender. Drain. Dot with butter. Season with pepper.
  • 4
    Prepare coleslaw following packet directions. Sprinkle chicken with onion. Serve with slaw and corn.

Source: taste.com.au


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