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Ingredients

2 tablespoons golden syrup
2 tablespoons smokey barbecue sauce
2 tablespoons tomato sauce
2 tablespoons apple cider vinegar
2 teaspoons dijon mustard
3 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cracked black pepper
1kg chicken nibbles
4 corn cobs, husks and silk removed
20g butter, cut into 4 pieces
450g packet Southern-style coleslaw kit
1 green onion, thinly sliced diagonally

Method

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.

Texas style smoky chicken

How to make Texas style smoky chicken

Ingredients

Method