Hot & Crispy Chicken Thighs with Sesame and Red Cabbage Slaw

 In Meals, Recipes


Hot & Crispy Chicken Thighs

with Sesame and Red Cabbage Slaw

  • 1 hour
  • Serves 4

Preheat the oven to 200˚C/400˚F.
In a mixing bowl, combine the baking powder, sesame seeds and salt. Add the chicken thighs and toss to coat completely. Arrange the chicken on a wire rack set over a roasting tray.
Place in the oven for 15 minutes. Turn and cook for another 15 minutes. Brush the chicken with oil, cook for another 15 minutes, turn and brush with the remaining oil.

In a small saucepan combine the hot wing sauce, butter, garlic powder and white wine vinegar. Stir together, place over a medium to high heat and bring to the boil. Reduce the heat and allow to simmer for 10 minutes until the sauce has slightly reduced and thickened. Season to taste.
Whisk together the olive oil, lemon juice, honey, white wine vinegar and 1 tbsp of the sesame seeds. Add the red cabbage and onion and toss in the dressing.

Serve the chicken on a platter alongside the slaw. Drizzle over the sauce when ready to serve and sprinkle with the remaining sesame seeds and coriander leaves.


  • 8 chicken thighs, boneless and skinless
  • 1.5 tbsp baking powder
  • 50g sesame seeds
  • 1/2 tsp fine sea salt
  • 2 tbsp sunflower oil


  • 200ml hot sauce
  • 25g butter
  • 1 tsp garlic powder
  • 1 tbsp white wine vinegar


  • ½ head of red cabbage, shredded
  • 1 small red onion, very thinly sliced
  • 2 tbsp olive oil
  • Juice 1 lemon
  • 2 tsp honey
  • 1 tbsp white wine vinegar
  • 2 tbsp toasted sesame seeds


  • Cooling rack
  • Roasting tray

MACROS - Overall

  • Calories – 1980
  • Carbs – 63g
  • Fat – 133.7g
  • Protein – 154g

MACROS - Per Serving

  • Calories – 495
  • Carbs – 15.7g
  • Fat – 33.4g fat
  • Protein – 38.5g
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