BBQ Chicken with Potato Skewers and Coleslaw

Aviko Foodservice


Premium Supplier 16th June 2014
Aviko Foodservice


Premium Supplier

BBQ Chicken with Potato Skewers and Coleslaw

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following BBQ Chicken with Potato Skewers and Coleslaw recipe a try?


  • Ingredients (10 pers.)
  • • 1.5kg Steam and Fresh baby potatoes, skin-on
  • • 1.5kg chicken legs
  • • 1tsp paprika powder, sweet
  • • 300ml BBQ sauce (ready to use)
  • • 200g red onion, quartered, then halved
  • • 400g yellow bell pepper, in large cubes
  • • 20ml chilli oil
  • • 400g Chinese cabbage, finely sliced
  • • 100g carrots, julienne
  • • 250ml natural yoghurt
  • • 50g cranberries
  • • 100ml sour cream
  • • lemon juice
  • • pepper
  • • skewers


Coat the chicken legs with paprika powder and oil. Prepare in the combi-steamer for 10 minutes at 180°C and 40% humidity, then 15 minutes at 180°C and 20% humidity. On the skewers, alternate potatoes with onion and bell pepper. Brush with chilli oil and season to taste. Cook in the combi-steamer for 15 minutes at 180°C and 20% humidity, drizzle with BBQ sauce once cooked. Mix the Chinese cabbage and carrots. Combine the yoghurt, cranberries, sour cream and lemon juice into a dressing, season with pepper.
To make this dish even more suitable for the BBQ, use chicken fillet cut into cubes instead of chicken legs.
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