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Crispy Chicken & BBQ Mayo
with Corn on the Cob & Cabbage-Carrot Slaw
35 MIN
2 Servings
From the Test Kitchen
This homestyle summer meal is sure to become an instant classic. Traditional sides of slaw and corn on the cob—slathered with a bright pickled pepper butter—find an irresistible match in juicy chicken thighs drizzled with our smoky-sweet mayo.
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NutritionPER SERVING
-
Calories830 Cals (est.)
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fresh
ingredients
Title
-
¾ lb Boneless, Skinless Chicken Thighs
-
¾ lb Boneless, Skinless Chicken Thighs
- 2 ears Of Corn
- 6 oz Carrots
- ½ lb Cabbage
- 2 Tbsps Mayonnaise
- 1 Tbsp White Wine Vinegar
- 2 Tbsps Butter
- ¼ cup Barbecue Sauce
- 2 Tbsps All-Purpose Flour
-
½ oz Sweet Piquante Peppers
-
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
- 2 Tbsps Mascarpone Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Remove the butter from the refrigerator to soften. Fill a pot large enough to fit a corn cob with salted water; heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; grate on the large side of a box grater. Remove and discard the husks and silks of the corn. Finely chop the peppers.
2
Make the slaw:
In a medium bowl, combine the sliced cabbage, grated carrots, vinegar, and mascarpone. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.
3
Coat & cook the chicken:
While the slaw marinates, place the flour and spice blend on a large plate. Season with salt and pepper and stir to combine. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour mixture (tapping off any excess). Transfer to a separate plate. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of the flour mixture sizzles immediately when added, add the coated chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat.
4
Cook & dress the corn:
While the chicken cooks, in a bowl, combine the softened butter and chopped peppers. Using a fork, mash to combine. Add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until slightly tender. Drain thoroughly and transfer to a plate. Pat the cooked corn dry with paper towels, then coat on all sides with the pepper butter.
5
Make the barbecue mayo & serve your dish:
While the corn cooks, in a bowl, combine the mayonnaise and barbecue sauce. Serve the cooked chicken with the slaw, dressed corn, and barbecue mayo on the side. Enjoy!
1
Prepare the ingredients:
Remove the butter from the refrigerator to soften. Fill a pot large enough to fit a corn cob with salted water; heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; grate on the large side of a box grater. Remove and discard the husks and silks of the corn. Finely chop the peppers.
2
Make the slaw:
In a medium bowl, combine the sliced cabbage, grated carrots, vinegar, and mascarpone. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.
3
Coat & cook the chicken:
While the slaw marinates, place the flour and spice blend on a large plate. Season with salt and pepper and stir to combine. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour mixture (tapping off any excess). Transfer to a separate plate. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of the flour mixture sizzles immediately when added, add the coated chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat.
4
Cook & dress the corn:
While the chicken cooks, in a bowl, combine the softened butter and chopped peppers. Using a fork, mash to combine. Add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until slightly tender. Drain thoroughly and transfer to a plate. Pat the cooked corn dry with paper towels, then coat on all sides with the pepper butter.
5
Make the barbecue mayo & serve your dish:
While the corn cooks, in a bowl, combine the mayonnaise and barbecue sauce. Serve the cooked chicken with the slaw, dressed corn, and barbecue mayo on the side. Enjoy!
Tips from Home Chefs