Pulled BBQ Chicken
161 Min
Easy
Slow cooked chicken thighs in our sweet, tangy and smoky Maggi Juicy BBQ Chicken cooking bag, served in a soft bap with a crunchy slaw. We bet this will delight a whole crowd.. family, friends or old and young!
Ingredients
6
ingredient_quantity
recipe ingredient
41
g
Maggi Juicy BBQ Chicken
700
g
skinless, boneless chicken thighs
3
tablespoons
Barbecue Sauce
200
g
Red Cabbage
200
g
white cabbage
3
Mediums
Carrots
75
g
Light Mayonnaise
2
Mediums
Gala Apple
6
Mediums
Soft white bread rolls
325
g
Cherry Tomatoes
.
Nutrition Value
Carbohydrate
60.9 g
Energy
510.7 kcal
Fat
17 g
Fibre
6.4 g
Protein
29.5 g
of which: saturates
4 g
Sodium
717.3 mg
of which: sugars
22.4 g
Information per serving
Instructions
161 Minutes
-
Step1
1 MinSet the oven to 150˚C (130˚C for fan ovens) or Gas Mark 2. -
Step2
120 MinPut the chicken thighs into the bag with the seasoning mix. Close the bag with the red tie and massage the spices into the chicken. Lay the bag flat into a ovenproof dish and roast in the oven for 90-120 minutes until the meat is really tender. -
Step3
25 MinRemove the chicken from the oven and leave for 2-3 minutes to cool before you carefully open the bag at one end. Tip the meat out into the dish and using 2 forks shred the meat. Add the barbecue sauce if using and return the chicken to the oven for 20 minutes until sticky and bubbling. -
Step4
10 MinFinely slice or grate the cabbages and tip into a large mixing bowl. Peel the carrots and grate into the bowl with the cabbage. Finely slice the apple and add to the bowl with the sliced spring onions. Add the mayo and season if you like. Wash the cherry tomatoes. -
Step5
5 MinWarm the rolls in the oven for a few minutes then split them in half add some shredded bbq chicken and some coleslaw on top and cherry tomatoes on the side.
