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Crispy Chicken & BBQ Mayo

with Corn on the Cob & Cabbage-Carrot Slaw

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  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 830 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

This homestyle summer meal is sure to become an instant classic. Classic slaw and warm 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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fresh
ingredients
Crispy Chicken & BBQ Mayo with Corn on the Cob & Cabbage-Carrot Slaw
Title
  • 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
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Remove the butter from the refrigerator to bring to room temperature. Heat a medium pot of salted water 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 box grater. Remove and discard the husks and silks of the corn. Finely chop the peppers

Make the slaw:
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. 

Cook & finish the corn:
3 Cook & finish the corn:

While the slaw marinates, 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 dry with paper towels, then spread each cob on all sides with the pepper butter

Coat & cook the chicken:
4 Coat & cook the chicken:

While the corn cooks, place the flour and spice blend on a large plate. Season with salt and pepper; 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. 

Make the barbecue mayo & serve your dish:
5 Make the barbecue mayo & serve your dish:

While the chicken cooks, in a bowl, combine the mayonnaise and barbecue sauce. Serve the cooked chicken with the slaw and finished corn. Serve the barbecue mayo on the side. Enjoy! 

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the butter from the refrigerator to bring to room temperature. Heat a medium pot of salted water 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 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. 

Make the slaw:
Cook & finish the corn:
3 Cook & finish the corn:

While the slaw marinates, 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 dry with paper towels, then spread each cob on all sides with the pepper butter

4 Coat & cook the chicken:

While the corn cooks, place the flour and spice blend on a large plate. Season with salt and pepper; 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. 

Coat & cook the chicken:
Make the barbecue mayo & serve your dish:
5 Make the barbecue mayo & serve your dish:

While the chicken cooks, in a bowl, combine the mayonnaise and barbecue sauce. Serve the cooked chicken with the slaw and finished corn. Serve the barbecue mayo on the side. Enjoy!