Recipe Details

Ingredients

1. 2 tbsp golden syrup
2. 2 tbsp smokey barbecue sauce
3. 2 tbsp tomato sauce
4. 2 tbsp apple cider vinegar
5. 2 tsp dijon mustard
6. 3 tsp smoked paprika
7. 2 tsp garlic powder
8. 2 tsp onion powder
9. 1 tsp cracked black pepper
10. 1kg chicken nibbles
11. 4 corn cobs, husks and silk removed
12. 20g butter, cut into 4 pieces
13. 450g packet Southern-style coleslaw kit
14. 1 green onion, thinly sliced diagonally

Description

• Step 1

  Preheat oven to 200C/180C fan-forced.

• Step 2

  Combine golden syrup, barbecue sauce, tomato sauce, vinegar, mustard, paprika, garlic powder, onion powder and pepper in a glass or ceramic dish. Season with salt. Add chicken. Turn to coat. Cover with foil. Bake for 20 minutes. Remove foil. Baste chicken with pan juices. Bake for a further 25 minutes or until chicken is browned and cooked through.

• Step 3

  Meanwhile, cook corn cobs in a saucepan of boiling salted water for 6 to 8 minutes or until tender. Drain. Dot with butter. Season with pepper.

• Step 4

  Prepare coleslaw following packet directions. Sprinkle chicken with onion. Serve with slaw and corn.