Barbecue piri piri chicken thighs with coleslaw
Serves
:
4
Course
:
Dinner
Cooking Time
:
40 mins
Prep Time
:
15 mins
Ingredients
For the piri piri sauce
2 onions, peeled and quartered
2 tomatoes, halved
5 garlic cloves, peeled
2 red chillis, whole
3tbs olive oil
1tbs honey
Zest and juice of half a lemon
For the dry rub:
2tbs smoked paprika
1tbs dried thyme
1tsp chilli powder
1tbs dried oregano
1tbs garlic powder
1tbs onion powder
8 boneless chicken thighs
½ white cabbage
2 carrots
2tbs mayo
½tbs wholegrain mustard
½tbs white wine vinegar
Sea salt and black pepper
Handful fresh parsley, chopped
1 red chilli, sliced
2 spring onions, sliced
Preheat the oven to 220 degrees. Start by making the piri piri sauce. Place the onion, tomatoes, garlic and chilli on an oven tray and drizzle with the olive oil. Roast in the oven for 30 minutes at 220 degrees until golden brown and soft. Transfer to a blender, add the honey, lemon zest and lemon juice, and blend to a smooth sauce, then set aside.
Reduce the oven temperature to 200 degrees. Mix the dry rub ingredients together in a small bowl, then season the chicken thighs evenly with the rub. Place the seasoned thighs on an oven tray and cook in the oven for 25 minutes at 200 degrees.
While the thighs are in the oven, make the coleslaw. Remove the dense core from the cabbage, then very thinly slice the cabbage using a sharp knife or mandolin and place in a mixing bowl. Peel and grate the carrots and add to the bowl. In a small bowl, mix the mayo, mustard and vinegar together, then add it to the cabbage and carrot. Season with salt, pepper and chopped parsley and mix lightly until evenly combined, then set aside.
Remove the thighs from the oven after 25 minutes and brush them with the piri-piri sauce. The thighs can be finished in the oven for a further five minutes at 200 degrees, but ideally place them on to a preheated barbecue on a high heat and cook for two to three minutes with the lid closed, then turn them and cook them on the other side for another two minutes with the lid closed until browned and charred. Then remove and allow to rest for five minutes before serving.
To serve, spoon the coleslaw into a sharing serving bowl alongside the chicken thighs. Garnish with some sliced red chilli and spring onions.
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