Sticky BBQ Chicken & Sweet Corn Slaw Bowl
Sticky barbecue-glazed chicken over brown rice with a creamy Greek yogurt cabbage and sweet corn slaw.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Makes
- 4 bowls
Barbecue sauce burns if it goes on too early, so the chicken roasts plain first and gets its glaze in two coats over the last ten minutes. The slaw uses Greek yogurt and a little cider vinegar instead of mayonnaise, so it stays tangy and light next to the sweet sauce.
Why this recipe works
Thin cutlets cook in under 20 minutes, which is about how long a barbecue glaze can stay in a hot oven before the sugar scorches. Brushing the sauce on in two layers builds a thick, sticky coat.
Ingredient notes
Barbecue sauces vary widely in sugar and salt; a thicker sauce gives a better glaze. Shred the cabbage very finely so the light yogurt dressing coats it evenly.
Common mistakes
- Brushing sauce on from the start, which burns before the chicken is cooked.
- Using thick, whole breasts, which take too long and dry out under the glaze.
What to serve with it
Pickles, sliced jalapeños or extra barbecue sauce on the side.
Meal prep
Pack the slaw separately and add it after reheating the chicken and rice so it stays cold and crunchy.
More bowls like this
Cooking tips
Foil under the chicken saves a lot of scrubbing; the sauce caramelizes onto the pan. Dress the slaw up to 30 minutes ahead; after that the cabbage starts to release water.
Swaps and variations
Chicken thighs work; roast 20 to 25 minutes total and glaze in the last 10. Use a mix of green and purple cabbage, or bagged coleslaw mix.
Storing and reheating
Refrigerate chicken and rice within 2 hours for up to 4 days; the slaw is best within 2 days. Reheat chicken and rice until hot (165°F / 74°C).
Recipe
Sticky BBQ Chicken & Sweet Corn Slaw Bowl
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Makes
- 4 bowls
Ingredients
- For the chicken
- For the slaw
- For the rice
You’ll need: rimmed sheet pan lined with foil; medium saucepan with lid; large mixing bowl; instant-read thermometer
Method
-
Cook the brown rice: bring the rice and water to a boil, cover and simmer on low 40 to 45 minutes until tender, then rest covered 10 minutes.
-
Heat the oven to 425°F (220°C) and line a sheet pan with foil. Rub the chicken cutlets with the olive oil, smoked paprika and salt and lay them on the pan.
-
Roast 10 minutes. Brush the tops with half the barbecue sauce and roast 5 minutes more.
-
Brush with the remaining sauce and roast another 3 to 5 minutes, until the glaze is sticky and dark at the edges and the chicken reaches 165°F (74°C). Rest 5 minutes and slice.
-
While the chicken roasts, whisk the Greek yogurt, cider vinegar, honey and 1/4 teaspoon salt in a large bowl. Add the cabbage and corn and toss until evenly coated.
-
Divide the rice among 4 bowls, add the sliced chicken and a big spoonful of slaw, and spoon any pan juices over the chicken.
Questions
Can I grill the chicken?
Yes. Grill over medium heat and brush with sauce only in the last 3 to 4 minutes.
Can I use regular mayo in the slaw?
Yes, or half mayo and half yogurt. The yogurt version is lighter and tangier.
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