Butterflied BBQ Chicken with Wedges & Slaw

Butterflied BBQ Chicken with Wedges & Slaw

Ready in 50 minutes • Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, February 9, 2020.
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Ingredients

Chicken

  • 1 butterflied chicken
  • 1/2 pack BBQ sauce

Wedges

  • 800g potatoes, cut into wedges
  • 1 pack wedge spices

Corn & Slaw

  • 3 corn cobs, cut in half
  • 1 pack slaw
  • 2 Tbsp mayo

To Serve

  • 125g sour cream
  • Pinch of garlic chilli blend
  • 1/4 cup BBQ sauce, optional

Steps

  1. Preheat oven to 220°C. Bring a full kettle to the boil. Prep & cook chicken & wedges. Pat chicken dry and place on a lined oven tray. Season with 1 tsp salt. Toss wedges on a second lined oven tray with wedge spices and a drizzle of oil and season. Roast chicken and wedges for an initial 20 minutes.
  2. Finish chicken. Remove chicken from oven and pour over first measure of BBQ sauce. Return to oven on rack below wedges, for another 20 minutes, or until chicken is cooked through and wedges are tender. Set chicken aside to rest.
  3. Prep & cook corn. Add corn and a pinch of salt to a heat-proof bowl. Cover with boiling water, cover and leave to cook for about 10 minutes or until tender. Drain, toss with a knob of butter, season and cover to keep warm.
  4. Make slaw. Combine slaw and mayo in a bowl and toss to combine. Season to taste.
  5. To finish. Cut chicken into pieces and drizzle over any resting juices.
  6. Serve chicken and wedges with sour cream, garlic chilli blend, BBQ sauce and slaw on the side.

Nutritional Information

Energy 1990 kj
476 kcal
Protein 26.5g
Carbohydrate 40.7g
Fat 25.0g