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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
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 830 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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Crispy Chicken & BBQ Mayo with Corn on the Cob & Cabbage-Carrot Slaw
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Prepare the ingredients:
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.

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; season with salt and pepper to taste.

Coat & cook the chicken:
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.

Cook & dress the corn:
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.

Make the barbecue mayo & serve your dish:
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!  

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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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
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.

Make the slaw:
Coat & cook the chicken:
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.

Cook & dress the corn:
Make the barbecue mayo & serve your dish:
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!