Nothing says warm weather like smoky BBQ chicken paired with crisp, colorful slaw. This recipe brings both to the table with simple steps, clean flavors, and everyday ingredients. You get juicy, caramelized chicken brushed with tangy sauce, plus a light spring coleslaw that cuts through the richness.
It’s perfect for weeknights, picnics, or casual weekends when you want something satisfying without a lot of fuss. If you love that sweet-smoky bite with a fresh crunch on the side, this one will hit the spot.
What Makes This Special
This recipe keeps the focus on balance: bold, sticky BBQ chicken next to a bright, herb-laced slaw. The slaw uses spring favorites like radishes and fresh herbs for extra snap and aroma.
It’s not heavy or gloopy—just crisp and lightly dressed. You can use the grill, a grill pan, or even the oven without losing flavor. Best of all, most of the prep can be done ahead, so dinner feels effortless.
Ingredients
- For the BBQ Chicken:
- 1.5–2 pounds boneless, skinless chicken thighs (or breasts, pounded to even thickness)
- 1 cup BBQ sauce (your favorite style; see Alternatives for options)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For the Spring Coleslaw:
- 4 cups shredded green cabbage (or a mix of green and Napa)
- 1 cup shredded carrots
- 1 cup thinly sliced radishes
- 3 green onions, thinly sliced
- 1 small cucumber, seeded and thinly sliced (optional)
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley or mint
- For the Slaw Dressing:
- 3 tablespoons mayonnaise
- 2 tablespoons Greek yogurt or sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar (or lemon juice)
- 1 teaspoon honey
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- To Serve:
- Lemon wedges
- Extra BBQ sauce
- Toasted buns, tortillas, or cooked rice (optional)
How to Make It
- Prep the chicken. Pat chicken dry.
In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub all over the chicken and set aside while you make the slaw.
- Mix the slaw dressing. In a large bowl, whisk mayonnaise, yogurt, Dijon, vinegar, honey, salt, and pepper until smooth. Taste and adjust acidity or sweetness to your liking.
- Toss the slaw. Add cabbage, carrots, radishes, green onions, cucumber (if using), dill, and parsley to the bowl.
Toss until everything is lightly coated. Chill while you cook the chicken. The veggies will soften slightly and taste brighter.
- Preheat your cooking surface. Heat a grill to medium-high, or set a grill pan or skillet over medium-high heat.
Lightly oil the grates or pan to prevent sticking.
- Cook the chicken. Place chicken on the hot surface. Cook thighs for about 5–6 minutes per side, or until nearly cooked through. For breasts, 4–5 minutes per side should do, depending on thickness.
- Glaze with BBQ sauce. Brush chicken generously with BBQ sauce and cook 1–2 more minutes per side, letting it caramelize without burning.
Internal temperature should reach 165°F (74°C).
- Rest the meat. Transfer chicken to a plate and let it rest for 5 minutes. This keeps it juicy and helps the sauce set.
- Finish and plate. Give the slaw a quick toss and taste for salt. Slice the chicken and serve with a heap of slaw on the side.
Add lemon wedges and extra sauce for anyone who wants more zing.
Keeping It Fresh
Store leftover chicken and slaw separately. The chicken keeps well in an airtight container for 3–4 days. Reheat gently in a skillet over low heat or in the oven at 300°F until warmed through.
The slaw is best within 24–36 hours; the herbs stay brighter and the cabbage keeps its crunch. If you plan ahead, store the dressing and veggies separately and toss right before serving.
Why This is Good for You
- Lean protein: Chicken provides satisfying protein that supports muscles and keeps you full.
- Fiber and crunch: Cabbage, carrots, and radishes bring fiber, vitamins C and K, and a bunch of antioxidants.
- Lighter dressing: A yogurt-mayo mix delivers creaminess with less heaviness, and the vinegar helps balance fats.
- Herb boost: Dill and parsley add freshness and micronutrients without extra calories or sodium.
Common Mistakes to Avoid
- Skipping the pat-dry step: Wet chicken won’t brown well. Dry it first for better sear and flavor.
- Overcooking the chicken: Aim for 165°F.
Any higher and it dries out fast, especially with breasts.
- Burning the sauce: BBQ sauce has sugar, so brush it on near the end. Early glazing leads to scorching.
- Overdressing the slaw: Too much dressing makes it soggy. Start light, then add more as needed.
- Forgetting to rest: Resting the chicken keeps juices in the meat, not on the cutting board.
Alternatives
- Protein swaps: Try bone-in thighs (increase cook time), drumsticks, or pork chops.
For pescatarians, use salmon with a thinner layer of BBQ sauce and reduce cooking time.
- Vegetarian option: Grill thick slabs of tofu or cauliflower steaks. Brush with BBQ sauce and treat them like the chicken in the final minutes.
- BBQ sauce styles: Use Kansas City–style for sweet and smoky, Carolina mustard sauce for tangy heat, or a vinegar-based sauce for a sharper bite.
- Slaw variations: Swap dill for basil or mint, add thin-sliced snap peas, or toss in finely chopped apples for sweetness.
- No grill: Roast chicken at 425°F on a lined sheet pan for 15–20 minutes (breasts) or 20–25 minutes (thighs), then brush with sauce and roast 3–5 minutes more.
- Dairy-free slaw: Replace yogurt with more mayo or a dairy-free alternative, and add a splash of extra vinegar for brightness.
FAQ
Can I make the slaw ahead of time?
Yes. You can shred the veggies and mix the dressing up to a day ahead.
Keep them separate and toss 30 minutes before serving for the best texture.
How do I keep chicken from sticking to the grill?
Start with a clean, hot grill. Oil the grates lightly and don’t move the chicken too soon—once it sears, it releases naturally. A thin coat of oil on the chicken also helps.
What if I only have chicken breasts?
Use them, but pound to even thickness so they cook evenly.
Watch the temperature closely and glaze at the end to avoid drying out.
Can I use pre-shredded coleslaw mix?
Absolutely. It’s a time-saver. Add your herbs, radishes, and dressing to brighten it up.
Is there a way to make it spicier?
Stir a teaspoon of hot sauce or a pinch of cayenne into the BBQ sauce.
You can also add sliced jalapeños to the slaw for extra heat.
How do I scale this for a crowd?
Double or triple the recipe and cook the chicken in batches. Keep cooked chicken warm in a low oven while you finish the rest. Toss the slaw just before serving.
What sides go well with this?
Grilled corn, baked beans, roasted potatoes, or a simple watermelon salad pair well.
If you want a light plate, add sliced avocado or a tomato-cucumber salad.
Wrapping Up
BBQ Chicken with Spring Coleslaw is a simple, satisfying combo that works any night of the week. The chicken is smoky and tender, and the slaw brings a bright crunch that keeps every bite interesting. With easy prep, flexible cooking methods, and simple swaps, this is a recipe you can make your own.
Keep it casual, set out extra sauce and lemon wedges, and enjoy the kind of meal that feels like sunshine at the table.