I love all kinds of BBQ, but this right here is one of my favorite ways to make an oven-baked BBQ Chicken dinner for me and the family. The chicken is oven-baked, which means we can have it year- round. Today, I served it with two sides: coleslaw made from scratch and corn I made in the air fryer.

Round up these essential ingredients:

BBQ Chicken:
8 chicken thighs bone-in, skin-on
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
Cooking spray for rack
1 cup BBQ sauce

Find the full printable recipe here:

Creamy Coleslaw:
1/2 Medium Cabbage finely shredded (about 4 cups)
1 medium Carrot shredded
1/4 Sweet Onion finely shredded
1/2 cup Mayonnaise
3 tablespoons Granulated Sugar
2 tablespoons Apple Cider Vinegar
1 tablespoon Lemon Juice
1 tablespoon Buttermilk
Salt and Pepper to taste

Find the full printable recipe here:

Air Fryer Corn:
3-4 corn
Cooking spray
Salt and pepper

Gather These Tools:
Baking dish or sheet pan
Food processor
Air fryer
Mixing bowls
Cutting board
Knife
Tongs
Basting brush
Measuring cups
Measuring spoons
Aluminum foil or parchment paper (optional, for baking)
Colander (optional, for rinsing veggies)
Whisk (optional, for coleslaw dressing)
Oil Spray Bottle

Find the essential tools I use here at my Influencer storefront (affiliate link).

Tanya’s Top Tip: For this recipe, I prefer a thick and sticky BBQ sauce. Use your favorite brand or homemade recipe. Don’t add the sauce until the last 10-15 minutes so it doesn’t burn.

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Time Stamps:
00:01 – Intro
00:39 – Making Coleslaw
06:09 – Making BBQ Chicken
09:15 – Air Fryer Corn in the Cob
11:07 – Finishing up the BBQ
13:32 – Let’s Eat!
15:05 – Outtakes

www.myforkinglife.com

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