Food Recipes BBQ Chicken With Slaw Bring summer barbecue vibes to the dinner table with this delicious, easy meal. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on May 17, 2021 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 20 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Making baked BBQ chicken at home is surprisingly simple. You'll start by baking split chicken breasts and then finish them under the broiler with a slick of your favorite sauce. Easy peasy. The real star of this recipe might just be the coleslaw, which combines the classic mix of shredded carrots and cabbage with sweet mini peppers and a mustardy dressing. It's a fresh take on a classic, crowd pleasing dinner. P.S. The slaw has a bit of sweetness from the honey, but if you'd rather it contrast with the sweet chicken, leave it out. Ingredients 4 12-oz. bone-in, skin-on chicken breasts, patted dry 1 teaspoon kosher salt, divided .50 teaspoon freshly ground black pepper, divided 1 16-oz. pkg. shredded coleslaw mix 6 sweet mini peppers, halved, seeded, and thinly sliced lengthwise (about 1 cup) ¾ cup sour cream 1.50 tablespoons whole-grain mustard 1.50 tablespoons apple cider vinegar 1 tablespoon honey .50 cup plus 2 Tbsp. barbecue sauce, divided Directions Preheat oven to 450°F with rack 6 inches from heat. Arrange chicken, skin side up, on a rimmed baking sheet lined with aluminum foil. Season with ¼ teaspoon each salt and black pepper. Roast until skin is crisp, about 25 minutes. Meanwhile, combine coleslaw, mini peppers, sour cream, mustard, vinegar, honey, and remaining ¾ teaspoon salt and ¼ teaspoon black pepper in a large bowl; refrigerate. Remove chicken from oven. Increase temperature to broil. Turn over chicken and brush with 2 tablespoons barbecue sauce. Broil until sauce is bubbling, 2 to 3 minutes. Turn chicken skin side up. Brush with ¼ cup barbecue sauce. Broil until sauce is bubbling, 2 to 3 minutes. Brush tops with remaining ¼ cup barbecue sauce. Broil until an instant-read thermometer inserted in thickest portion of chicken reads 165°F, 3 to 5 minutes. Serve with coleslaw. Print Nutrition Facts (per serving) 598 Calories 23g Fat 32g Carbs 62g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 598 % Daily Value * Total Fat 23g 29% Saturated Fat 8g 40% Cholesterol 188mg 63% Total Carbohydrate 32g 12% Dietary Fiber 3g 11% Total Sugars 24g Protein 62g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.