Barbecue Chicken Hoecakes with Vinegar Slaw

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This high-protein dish offers a sophisticated twist on rustic comfort food, combining smoky barbecue chicken with golden, savoury hoecakes. By smoking the chicken thighs over hickory or applewood chips, you infuse the meat with a deep, authentic flavour that pairs beautifully with a rich barbecue sauce. These cornmeal hoecakes provide a crisp yet tender base, creating a wonderful contrast in textures that makes this recipe a standout choice for an impressive weekend meal.

Ideal for hosting or a hearty family dinner, these barbecue chicken hoecakes are topped with melted sharp cheddar and a refreshing vinegar slaw to balance the richness. The chicken can be prepared a day in advance and gently reheated, making the final assembly quick and easy. Serve this satisfying meal as a modern alternative to a traditional roast for a truly memorable homemade feast.

Ingredients for Barbecue Chicken Hoecakes with Vinegar Slaw

675g skinless boneless chicken thighs
שמן זית
Brown Sugar and Coffee Barbecue Sauce
240ml yellow cornmeal
60g plain flour
2 כפיות סוכר
1 כפית אבקת אפייה
3/4 כפיות מלח
240 מ"ל מים
2 tablespoons (1/4 stick) butter, melted, plus additional for griddle
3/4 cup coarsely grated sharp cheddar cheese
Vinegar Slaw
2 cups wood chips (such as hickory, apple, or cherry), soaked in 475ml water for 1 hour, then drained
13x9x1-inch disposable aluminum foil baking pan

How to make Barbecue Chicken Hoecakes with Vinegar Slaw

Prepare barbecue (medium-high heat). Spread drained wood chips in disposable foil pan. Remove grill racks from barbecue. Place foil pan with wood chips directly atop hot coals (for charcoal barbecue) or over flames (for gas barbecue). Return grill rack to barbecue. Brush chicken with oil; sprinkle with salt and pepper. When wood chips begin to smoke, place chicken on grill rack above pan with wood chips. Cover grill and smoke chicken until cooked through, turning occasionally, about 18 minutes. Transfer to large bowl and cool slightly. Shred chicken into bite-size strips; place in same bowl. Mix 600ml barbecue sauce into chicken. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm chicken in barbecue sauce over medium-low heat before using, adding more barbecue sauce to moisten mixture, if needed.

Preheat oven to 149°C. Mix first 5 ingredients in medium bowl. Add 240ml water and melted butter and whisk until well blended. Heat griddle or large nonstick skillet over medium-high heat. Brush with additional melted butter. Working in batches, pour batter by 60ml fuls onto griddle. Using back of spoon, immediately spread batter for each cake into oval shape about 4x21/2 inches; cook until bottom is golden brown, about 2 minutes. Turn cakes over and cook until bottoms are golden brown, 1 to 2 minutes longer. Place hoecakes on baking sheet and transfer to oven to keep warm while making remaining cakes. Place 2 hoecakes on each of 6 plates; sprinkle 1 tablespoon cheddar cheese over each cake. Top each with warm chicken in barbecue sauce. Spoon Vinegar Slaw atop chicken and serve.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.