When I’m feeling like a basic as kitchen bitch, but don’t want to eat like one, this sheet pan BBQ chicken is the kind of meal I make to remind myself that I deserve more than a sad, bland meal.
It’s made all the more simple because I keep my go-to AIP condiment in my fridge at all times, my very own Sweet & Tangy Nightshade Free BBQ Sauce. This stuff is a lifesaver, because it delivers a flavor punch without effort and keeps in the fridge for way longer than I’ll ever admit.
The fun part about this sheet pan BBQ chicken is actually what I cook up alongside it. Instead of serving the BBQ chicken with a typical cold coleslaw mix, I actually roast it up on the sheet tray, too.
I save time and hassle by using a pre-cut bag of coleslaw mix, making this total weeknight territory. The warm, tender-crisp cabbage makes me happy when it’s too cold outside for cold food, plus it becomes greater than the simple seasoning would lead you to believe. Roasting the cabbage with apple cider vinegar doesn’t give you the over assertive zinginess you would expect. Instead, it tenderizes the cabbage and brings out its roasty earthiness while ensuring it never enters into sulphur town.
Once the sheet pan bbq chicken is done and resting, I toss the roasted slaw with some bright green onions, crunchy radish slivers and fresh minced cilantro to get this party started. If you want a little more pep, this would be the time to add another splash of apple cider or white wine vinegar to finish.
Serve the chicken piled on top of the roasted slaw for the easiest of one pan dinners. Told ya this one was a weeknight keeper!
If you don’t have time or want to make your own AIP BBQ Sauce, you could sub in this brand of pre-made BBQ sauce, which comes in two varieties.Print
Sticky Sheet Pan BBQ Chicken with Roasted Slaw
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: sheet pan, dinner
- Method: oven
- 1 – 1/2 lbs / 454 – 680 g boneless skinless chicken thighs
- 3/4 cup / 180 ml bbq sauce, divided, use my Sweet & Tangy Nightshade Free BBQ Sauce for AIP
- 2 tbsp / 30 avocado oil
- 1 lb / 454 bag of pre-cut coleslaw mix
- 1 medium onion
- 3 tbsp / 45 ml apple cider vinegar
- 2 tsp / 10 g sea salt
- 1/2 tsp ground black pepper, omit for AIP
- 4 green onions
- 4 radishes
- handful of fresh cilantro, to taste
MARINADE: Preheat the oven to 425 F / 220 C. Trim the chicken thighs of any leftover skin or fat and discard. Slice the chicken thighs into approximately 2 oz / 56 g strips: roughly into 4 strips per large thigh, 3 strips for medium thighs or 2 strips for small thighs. Place the chicken strips into a bowl and add 1/2 cup / 120 ml of the bbq sauce. Use your hands to make sure the chicken is evenly coated in sauce and set the bowl aside.
SEASON: Drizzle the oil on a baking half sheet and tilt to coat evenly. Spread the coleslaw mix out on the sheet in a single layer. It looks like a lot, but it will cook down! Thinly slice the onion and pile it on top of the cabbage mix. Drizzle the vegetables with the apple cider vinegar and sprinkle with the salt and pepper, if using. Use tongs to carefully mix everything together on the sheet so that it’s evenly coated in the vinegar, then spread the vegetables out in a single layer again.
ROAST: Pop the baking sheet in the oven on the center rack and roast for 10 minutes. Remove the sheet from the oven and gently slide the reduced volume of vegetables to the sides so that the middle third or so of the sheet is clear. Use tongs to spread out the marinaded chicken strips in a single layer on the sheet and return the sheet pan to the oven. Roast for a further 10 minutes & remove from the oven.
BROIL: Preheat the broiler to high. Spoon the roasted vegetables into a mixing bowl and spread the chicken strips out across the sheet so that they’re evenly spaced & not touching. Brush the chicken strips with the remaining 1/4 cup / 60 ml of bbq sauce. Broil until the chicken is glistening and sticky, about 2 minutes or so, then remove from the broiler and rest while you finish the roasted slaw.
MIX: Slice the green onions and radishes thinly, then mince the fresh cilantro before adding them all to the roasted slaw. Toss to combine then taste and adjust seasoning as you like. (I like to add a smidge more apple cider or white wine vinegar here for a bit more zing, but it’s up to you.) Serve the sticky sheet pan bbq chicken on top of the roasted slaw.
If you don’t have time or want to make your own AIP BBQ Sauce, you could sub in this brand of pre-made BBQ sauce, which comes in two varieties.
Well this just sounds amazing! Packing a big flavour punch.