This easy Jamie Oliver BBQ chicken is the perfect weeknight meal. Tender chicken thighs are roasted with crispy potatoes and sweet corn, all coated in a smoky, tangy BBQ sauce. This simple, flavorful dish can be made with common ingredients you likely already have on hand for a quick, satisfying dinner.
Ingredients Needed
- 75ml (⅓ cup) tomato ketchup
- 2 tablespoons runny honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- Red wine vinegar
- 6 chicken thighs, bone-in, skin-on
- 1.2kg (2.6 lbs) potatoes
- Olive oil
- 750g (1.65 lbs) frozen corn on the cob
- 250g (8.8 oz) red cabbage
- 150g (5.3 oz) carrots
- 1 onion
- 100g (3.5 oz) natural yoghurt
How To Make BBQ Chicken
- Prepare the BBQ chicken marinade: Preheat the oven to 190°C/375°F/gas 5. In a snug-fitting roasting tray, mix the tomato ketchup, honey, Worcestershire sauce, most of the smoked paprika, and 1 tablespoon of red wine vinegar. Add the chicken thighs and toss to coat. Marinate in the fridge or season with sea salt and black pepper and set aside.
- Prepare the potatoes: Scrub and quarter the potatoes lengthways. Place them in another large roasting tray, drizzle with 2 tablespoons of olive oil, season, and sprinkle with a pinch of smoked paprika. Toss to coat and arrange the potatoes skin-side down. Place the potato tray in the middle shelf of the oven and the chicken tray on the top shelf. Roast for 20 minutes.
- Roast the chicken and potatoes: After 20 minutes, carefully spoon off any excess fat from the chicken and add it to the potatoes. Baste the chicken with the remaining juices, scraping up any sticky bits from the bottom of the tray. Return both trays to the oven and roast for another 25 minutes, or until the chicken pulls easily from the bone. Place the frozen corn directly on the bars of the bottom shelf to cook.
- Make the slaw: Meanwhile, trim the cabbage and carrots, and peel the onion. Coarsely grate them and place them in a bowl. Add ½ tablespoon of red wine vinegar, 1 tablespoon of olive oil, and the natural yoghurt. Mix and season to taste.
- Serve: Serve the BBQ chicken and roasted potatoes alongside the slaw, rolling the corn in the chicken tray juices before plating.
Recipe Tips
- Marinate the chicken: For the best flavor, let the chicken marinate in the BBQ sauce for at least 30 minutes, or even overnight in the fridge if you have time.
- Use skin-on chicken thighs: The skin helps keep the chicken juicy while it roasts, giving it a crispy texture on the outside.
- Toss the potatoes halfway: Halfway through roasting, turn the potatoes to get a golden, crispy edge all around.
- Cook the corn directly on the oven bars: This will allow the corn to roast evenly and pick up some of the smoky flavor from the chicken tray.
- Grate the vegetables finely: When making the slaw, grate the cabbage, carrots, and onion finely for a smoother texture and better flavor blend.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover BBQ chicken cool to room temperature. Once cooled, place it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: For freezing, let the chicken cool, then transfer it to a freezer-safe container or bag. It can be stored in the freezer for up to 3 months. To thaw, leave it in the fridge overnight and reheat when ready to serve.
- Reheat: Preheat the oven to 180°C/350°F. Place the chicken on a baking tray and cover loosely with foil to keep it moist. Reheat for 15-20 minutes, or until heated through.
Nutrition Facts
Serving Size: 1 serving (out of 6)
- Calories: 444
- Total Fat: 27g
- Saturated Fat: 5g
- Cholesterol: 101mg
- Sodium: 764mg
- Potassium: 461mg
- Total Carbohydrate: 15g
- Dietary Fiber: 2g
- Sugars: 12g
- Protein: 39g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken in White Wine Sauce
- Jamie Oliver Chicken Broccoli Pasta Bake
- Jamie Oliver Sticky Chicken Recipe
- Jamie Oliver Spatchcock Chicken
Jamie Oliver BBQ Chicken
Description
This easy Jamie Oliver BBQ chicken is the perfect weeknight meal. Tender chicken thighs are roasted with crispy potatoes and sweet corn, all coated in a smoky, tangy BBQ sauce. This simple, flavorful dish can be made with common ingredients you likely already have on hand for a quick, satisfying dinner.
Ingredients
Instructions
- Prepare the BBQ chicken marinade: Preheat the oven to 190°C/375°F/gas 5. In a snug-fitting roasting tray, mix the tomato ketchup, honey, Worcestershire sauce, most of the smoked paprika, and 1 tablespoon of red wine vinegar. Add the chicken thighs and toss to coat. Marinate in the fridge or season with sea salt and black pepper and set aside.
- Prepare the potatoes: Scrub and quarter the potatoes lengthways. Place them in another large roasting tray, drizzle with 2 tablespoons of olive oil, season, and sprinkle with a pinch of smoked paprika. Toss to coat and arrange the potatoes skin-side down. Place the potato tray in the middle shelf of the oven and the chicken tray on the top shelf. Roast for 20 minutes.
- Roast the chicken and potatoes: After 20 minutes, carefully spoon off any excess fat from the chicken and add it to the potatoes. Baste the chicken with the remaining juices, scraping up any sticky bits from the bottom of the tray. Return both trays to the oven and roast for another 25 minutes, or until the chicken pulls easily from the bone. Place the frozen corn directly on the bars of the bottom shelf to cook.
- Make the slaw: Meanwhile, trim the cabbage and carrots, and peel the onion. Coarsely grate them and place them in a bowl. Add ½ tablespoon of red wine vinegar, 1 tablespoon of olive oil, and the natural yoghurt. Mix and season to taste.
- Serve: Serve the BBQ chicken and roasted potatoes alongside the slaw, rolling the corn in the chicken tray juices before plating.
Notes
- Marinate the chicken: For the best flavor, let the chicken marinate in the BBQ sauce for at least 30 minutes, or even overnight in the fridge if you have time.
- Use skin-on chicken thighs: The skin helps keep the chicken juicy while it roasts, giving it a crispy texture on the outside.
- Toss the potatoes halfway: Halfway through roasting, turn the potatoes to get a golden, crispy edge all around.
- Cook the corn directly on the oven bars: This will allow the corn to roast evenly and pick up some of the smoky flavor from the chicken tray.
- Grate the vegetables finely: When making the slaw, grate the cabbage, carrots, and onion finely for a smoother texture and better flavor blend.
Jamie Oliver BBQ Chicken