- Half chicken
- 1 BBQ sauce tub
- 1 smoked paprika bag
- 1 taco seasoning sachet
- 1 carrot
- 1 green cabbage piece
- 1 parsley bunch
Pantry staples: Cooking oil, salt, vinegar, white sugar
Allergens: Garlic, onion
Specialised equipment: Barbecue (optional), lined baking tray
Chef's note: This dish, like many American BBQ chicken dishes, is cooked with a dry rub and then brushed with barbecue sauce. It is a staple at most BBQ competitions alongside ribs and brisket.
* Parsley is used across multiple dishes so read each recipe carefully!
1. Prepare the ingredients
Preheat a barbecue to medium heat or an oven to 190C fan forced. Wash the vegetables. Shave or thinly slice the cabbage. Cut the carrots into thin matchsticks. Thinly slice 1 tablespoon per person of the parsley* leaves.
2. Cut the chicken into pieces
Using a knife, carefully separate the wing from the breast by cutting through the ball joint where they meet. Cut the skin between the thigh and the breast. Find where the thigh meets the back and cut through that joint. Cut through the ball joint between thigh and the drumstick to separate.
3. Cut the chicken breast in half
Cut the breast in half by pressing hard with a large knife through the bone and cartilage. Use scissors or a knife and remove any extra bones. One chicken half will give you 5 pieces of chicken.
4. Make the spice mix
Combine the taco seasoning with the smoked paprika.
5. Cook the chicken
Rub the spice mix into the chicken skin and shake off the excess. Place onto the barbecue or onto a lined baking tray and into the preheated oven. Cover the barbecue or place a large saucepan or metal bowl over the chicken and cook for 20 minutes or until the chicken is cooked through.
6. Glaze with the BBQ sauce
Once the chicken is cooked, brush some of the BBQ sauce over the skin and place back in the oven for 2 minutes or until the sauce becomes shiny and glazes the skin.
7. Make the coleslaw
Meanwhile, combine the cabbage, carrot and most of the parsley. Dress the coleslaw with a splash of vinegar, a pinch of salt and a pinch of sugar and adjust to taste.
8. To serve
Serve the chicken pieces with the coleslaw and the remaining BBQ sauce. Sprinkle with the remaining parsley.