Barbecue Chicken Thighs With Baked Beans And Slaw
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 45 min · Chicken · gluten-free, dairy-free, high-protein
749 cal
44g protein
69g carbs
33g fat
per serving · estimated
Ingredients
- 3/4 lb boneless skinless chicken thighs
- 1/2 cup barbecue sauce
- 2 (15 oz) cans canned baked beans
- 6 oz coleslaw mix
- 1/4 cup mayonnaise
- 1 tbsp granulated sugar
- 1/2 tbsp olive oil
- 1 tbsp cider vinegar
- 1 tsp each smoked paprika, garlic powder, salt, pepper
Method (tap to check — screen stays awake)
- Heat the oven to 425F and line a sheet pan with foil.
- Whisk the mayonnaise, vinegar, sugar, and a pinch of salt, toss it with the coleslaw mix, and refrigerate so it softens while the chicken cooks.
- Rub the thighs with the oil and the dry seasonings, pressing the spices in on both sides.
- Roast them 18 minutes, until the surface is browned and the juices run clear.
- Brush on half the barbecue sauce, return to the oven for 6 minutes, then brush again and broil 3 minutes until the glaze bubbles and blackens at the edges. The meat should read 175F.
- Warm the baked beans in a saucepan over medium 8 minutes, stirring, until they thicken enough to mound on a spoon.
- Rest the chicken 5 minutes, then serve with the beans and cold slaw.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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