Oven BBQ Chicken Thighs with Corn on the Cob & Creamy Slaw

Sticky, saucy barbecue chicken thighs baked and then broiled until caramelized, with buttery corn on the cob and cool, creamy coleslaw. Backyard cookout flavor from the oven.

Ingredients

• 2¼ lb boneless chicken thighs, trimmed
• ⅔ cup BBQ sauce, divided
• 4 ears sweet corn, husked
• 2 tbsp butter
• 14 oz bag coleslaw mix
• 2 green onions, sliced

From your pantry: 1 tbsp oil, 1 tsp salt, ½ tsp pepper, ½ tsp garlic powder, ½ tsp onion powder, 1 tsp smoked paprika, ¼ cup mayo, 1 tbsp cider vinegar, 1 tsp sugar.

Instructions

1. Heat the oven to 400°F and line a rimmed sheet pan with foil. Toss the chicken with the oil, salt, pepper, garlic powder, onion powder and smoked paprika, then with half the BBQ sauce.
2. Arrange the thighs smooth side down on the pan and bake 20 minutes. Flip, brush with the rest of the sauce and bake until 175°F inside, about 10 minutes more.
3. Meanwhile, bring a large pot of water to a boil, add the corn and cook until tender and bright, 5 to 7 minutes. Drain and rub with butter and a pinch of salt.
4. Stir the mayo, vinegar, sugar and a pinch of salt and pepper together, then toss with the coleslaw mix and green onions.
5. Switch the oven to broil and broil the chicken 2 to 3 minutes until the sauce bubbles and chars at the edges. Serve with the corn and slaw.

Tip: Brush on the second coat of sauce near the end; sugary BBQ sauce burns if it bakes the whole time.

Nutrition per serving

Good for

Adapted from Natasha's Kitchen.

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