Classic Summer BBQ Chicken Tray Bake with Rainbow Slaw

Classic Summer BBQ Chicken Tray Bake with Rainbow Slaw

Nothing says summer like BBQ chicken and coleslaw. Sink your teeth into savoury grilled rosemary chicken and our zesty rainbow slaw in a lemony vinagrette. Yum!

  • 28 MINS

    Cooking Time

  • 15 MINS

    Prep Time

  • 4 People

    Serves

  • MARINADE/CHICKEN:
  • 4 Maple Leaf® Prime RWA Bone-in Skin-on Chicken Thighs
  • 5 Maple Leaf® Prime RWA Chicken Drumsticks
  • 2 1/2 Tbsp. (37 mL) Knorr® Concentrated Chicken Bouillon
  • 6 Tbsp. (90 mL) water
  • 1 Tbsp. (15 mL) white wine vinegar
  • 2 cloves garlic, crushed
  • 2 sprigs fresh rosemary plus extra
  • POTATOES:
  • 5 potatoes, medium, quartered or sliced into ¼ in/6mm rounds
  • 1 1/2 Tbsp. (22 mL) olive oil
  • 1 Tbsp. (15 mL) butter, melted
  • Salt and pepper to taste
  • RAINBOW SLAW:
  • 2 cups (500 mL) thinly sliced red cabbage
  • 2 cups (500 mL) thinly sliced green cabbage
  • 1/2 cup (125 mL) shredded carrots
  • 1 cup thinly sliced multicoloured peppers
  • 1/4 cup (60 mL) thinly sliced green onions
  • 1/2 cup (125 mL) Hellmann's® Lemon Za'atar Vinaigrette Dressing
  • PARMESAN DIP:
  • 1 cup (250 mL) Hellmann's® Real Mayonnaise
  • 3 Tbsp. (45 mL) grated Parmesan cheese
  • 1/2 tsp. (2 mL) pepper
  • 1 tsp. (5 mL) lemon juice plus zest if desired

  1. For Chicken/Marinade: Place chicken in a large glass container. In a small bowl combine Knorr® Concentrated Chicken Bouillon, water, vinegar and garlic. Whisk well. Pour mixture over chicken. Add the rosemary. Massage marinade into chicken, cover, and refrigerate for 2 hours or overnight.

  2. Preheat grill to medium-high heat. Shake excess marinade off chicken and grill 3 to 4 minutes per side.

  3. For Potatoes, Toss potatoes in a large bowl with olive oil and butter, season with salt and pepper. Arrange evenly on prepared baking sheet.

  4. Nestle chicken between potatoes on baking sheet. Add sprigs of rosemary. Reduce heat to low and until potatoes are golden and chicken reaches an internal temperature of 165°F (74°C).

  5. Meanwhile, for Rainbow Slaw, in a large bowl combine Rainbow Slaw ingredients and toss well to coat. Season to taste. Set aside.

  6. For Dip, stir all Dip ingredients in a small bowl. Refrigerate until ready to use. Serve chicken and potatoes with Rainbow Slaw and Dip on the side.

  1. Amount per Serving
Nutritional values Amount per Serving

For even more BBQ flavor try using your favourite BBQ sauce to brush over chicken in the last 5 minutes of cooking!

Knorr product used

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