If you love a hearty dinner packed with flavor, this Sticky BBQ Chicken Plate is sure to become a favorite! Juicy chicken is coated in a sweet, smoky barbecue glaze, then served with crispy roasted baby potatoes, cool and creamy coleslaw, and a fresh Greek salad.
This meal brings together the best of both worlds: warm, savory comfort food and refreshing, crunchy vegetables. It’s perfect for family dinners, weekend cookouts, or when you want a restaurant-style plate made right at home.
Recipe overview
Prep time
25 minutes
Cook time
35–45 minutes
Total time
About 1 hour 10 minutes
Servings
4 people
Difficulty
Easy to moderate
Ingredients
1. Sticky BBQ chicken
- 2 lb (900 g) boneless, skinless chicken thighs or chicken breasts
- ¾ cup barbecue sauce
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 1 tablespoon apple cider vinegar or lemon juice, optional
2. Roasted baby potatoes
- 1½ lb (680 g) baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried rosemary or Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley, optional
3. Creamy coleslaw
- 4 cups finely shredded green cabbage
- 1 cup shredded carrots
- ⅓ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or sugar
- Salt and black pepper, to taste
4. Greek salad
- 1 large cucumber, chopped
- 1½ cups cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ green or red bell pepper, chopped
- ½ cup Kalamata olives
- ½ cup crumbled feta cheese
For the Greek salad dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice or red wine vinegar
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
Step-by-step instructions
Step 1: Prepare the roasted baby potatoes
Preheat your oven to 425°F (220°C). Wash and dry the baby potatoes, then cut them in half. Toss with olive oil, garlic powder, paprika, rosemary, salt, and black pepper. Spread them cut-side down on a baking sheet in a single layer.
Step 2: Roast until golden and crispy
Roast for 30–40 minutes, turning once halfway through, until the potatoes are golden outside and tender inside. Sprinkle with fresh parsley if desired. Keep warm while you prepare the chicken and salads.
Step 3: Season the chicken
Pat the chicken dry with paper towels. In a bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the seasoning evenly over the chicken.
Step 4: Cook the chicken
Heat a large oven-safe skillet or regular frying pan over medium-high heat. Cook the chicken for about 4–6 minutes per side, depending on thickness, until nicely browned. If using a regular pan, transfer the chicken to a baking dish to finish cooking in the oven if needed.
Step 5: Add the sticky BBQ glaze
Mix the barbecue sauce with honey and the optional apple cider vinegar or lemon juice. Brush the sauce generously over the chicken. Lower the heat and cook gently for another 3–5 minutes, turning and brushing with more sauce as it thickens. If the chicken needs more time, finish it in the oven until the thickest part reaches 165°F (74°C). Avoid letting the sugary sauce burn.
Step 6: Make the creamy coleslaw
In a large bowl, combine the shredded cabbage and carrots. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Pour the dressing over the vegetables and toss until evenly coated. Refrigerate until serving for the best crunch.
Step 7: Prepare the Greek salad
Combine the cucumber, cherry tomatoes, red onion, bell pepper, olives, and feta in a bowl. Whisk the olive oil, lemon juice or vinegar, oregano, salt, and pepper together. Drizzle over the salad and toss gently just before serving.
Step 8: Assemble the plates
Place the sticky BBQ chicken on each plate alongside a generous portion of roasted baby potatoes. Add a scoop of creamy coleslaw and a serving of Greek salad. Brush the chicken with any remaining safe-to-use glaze and garnish with parsley or lemon wedges. Serve immediately.
Tips for the best BBQ chicken plate
- Use chicken thighs for extra juiciness: Chicken breasts work too, but they can dry out more easily.
- Don’t add the BBQ sauce too early: The sugar can burn. Add it toward the end of cooking.
- Dry the potatoes thoroughly: This helps them roast instead of steam.
- Keep the potatoes spaced out: Crowding the pan can prevent them from becoming crispy.
- Chill the coleslaw: Letting it rest for 15–30 minutes helps the flavors blend.
- Dress the Greek salad just before serving: This keeps the vegetables fresh and crisp.
- Check the chicken temperature: Cook to 165°F (74°C) at the thickest point.
What to serve with this BBQ chicken dinner
10
This plate already includes a satisfying mix of protein, vegetables, and potatoes. You can also serve it with:
- Warm garlic bread
- Grilled corn on the cob
- Steamed green beans
- Extra BBQ sauce on the side
- Lemon wedges for a fresh finish
Storage and reheating
- Chicken: Refrigerate in an airtight container within 2 hours and use within 3–4 days.
- Roasted potatoes: Store separately in the refrigerator for up to 3–4 days. Reheat in the oven or air fryer to restore some crispness.
- Coleslaw and Greek salad: Store separately and preferably keep the dressing separate if making ahead. For the best texture, eat within 1–2 days.
- Reheating: Heat the chicken thoroughly to 165°F (74°C). Keep the salads chilled and don’t reheat them.
Frequently asked questions
Can I use chicken breasts instead of thighs?
Yes. Use boneless chicken breasts and adjust the cooking time according to their thickness. Check that the center reaches 165°F (74°C).
Can I make the potatoes in an air fryer?
Yes! Toss the potatoes with the seasonings and air-fry at 400°F (200°C) for about 18–25 minutes, shaking the basket halfway through. Cooking time depends on their size and your air fryer.
Can I use store-bought coleslaw?
Absolutely. Store-bought coleslaw is a convenient shortcut when you’re short on time.
Can I prepare this meal ahead of time?
Yes. Chop the salad vegetables, mix the coleslaw dressing, and season the chicken ahead. Refrigerate the components separately and cook the chicken and potatoes shortly before serving.
How can I make the BBQ glaze sweeter or spicier?
Add a little extra honey for sweetness or a pinch of cayenne pepper or chili flakes for heat. Taste the sauce before brushing it onto the chicken.
Printable recipe card
Sticky BBQ Chicken Plate with Roasted Baby Potatoes, Creamy Coleslaw & Greek Salad
Juicy BBQ-glazed chicken served with golden potatoes and two refreshing salads.
PREP
25 min
COOK
35–45 min
SERVES
4
Ingredients
- 2 lb boneless chicken thighs or breasts
- ¾ cup BBQ sauce
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1½ lb baby potatoes
- 2 tablespoons olive oil for potatoes
- 1 teaspoon paprika and 1 teaspoon rosemary
- 4 cups shredded cabbage
- 1 cup shredded carrots
- ⅓ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 cucumber, chopped
- 1½ cups cherry tomatoes, halved
- ½ small red onion, sliced
- ½ bell pepper, chopped
- ½ cup Kalamata olives
- ½ cup crumbled feta
- 2 tablespoons olive oil and 1 tablespoon lemon juice for Greek salad
- Salt, black pepper, and oregano to taste
Instructions
- Preheat the oven to 425°F (220°C). Season the halved baby potatoes with olive oil, garlic powder, paprika, rosemary, salt, and pepper.
- Roast the potatoes for 30–40 minutes, turning once.
- Season the chicken with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Sear in a skillet until browned.
- Mix BBQ sauce and honey. Brush over the chicken and cook until glazed and the center reaches 165°F (74°C).
- Mix cabbage and carrots with mayonnaise, vinegar, mustard, honey, salt, and pepper.
- Combine cucumber, tomatoes, red onion, bell pepper, olives, and feta. Dress with olive oil, lemon juice, and oregano.
- Plate the chicken with roasted potatoes, coleslaw, and Greek salad. Serve immediately.
