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Mississippi Rubbed Chicken Thighs and BBQ Sausages in Buns

Mississippi Rubbed Chicken Thighs and BBQ Sausages in Buns

with Mini Jacket Potatoes & Slaw

BBQ Feast
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Tags:Spicy
Allergens:SulphitesGlutenMilkEggSoyaMustard

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Chicken Thighs

1 sachet

Mississippi Style Spice Mix

350 grams

Salad Potatoes

1 unit(s)

Garlic Clove

2 unit(s)

Smoky Sausage

(ContainsSulphites, Gluten)

½ bunch(es)

Chives

150 grams

Soured Cream

(ContainsMilk)

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

120 grams

Coleslaw Mix

2 unit(s)

Brioche Hot Dog Bun

(ContainsGluten, Milk, Egg, Soya)

1 sachet

BBQ Sauce

(ContainsGluten)

1 sachet

Mayonnaise

(ContainsEgg, Mustard)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4445 kJ
Energy (kcal)1062 kcal
Fat58.0 g
of which saturates25.0 g
Carbohydrate93 g
of which sugars19.0 g
Dietary Fiber6 g
Protein44 g
Cholesterol0 mg
Salt2.5 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Clingfilm
Knife
Cutting board
Aluminum Foil
Baking Tray
Frying Pan
Fork
Small Bowl
Serving platter
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C, if you're not using a BBQ, preheat your oven to 200°C. Pop the chicken thighs into a bowl and add the Mississippi style spice mix and a drizzle of oil. Season with salt and pepper. Rub the spice into the chicken, making sure to coat it all. Cover with clingfilm and set aside in the fridge until you're ready to cook it. IMPORTANT: Wash your hands after handling chicken and its packaging.

2

Halve the potatoes. Pop them onto a baking tray, drizzle with oil and season with salt and pepper. Roast on the top shelf of the oven until golden, 20-25 mins, turning halfway through. Peel the garlic, pop into foil with a drizzle of oil and scrunch to enclose it. Roast the garlic on the potatoes' baking tray until soft, 10-12 mins. Then leave on the side to cool.

3

If you're not using your BBQ the chicken or sausages, pop the sausages onto a baking tray. Roast in your oven for 18-20 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Meanwhile, heat a large frying pan on medium-high heat (no oil). Lay the chicken thighs in the pan and fry until they are starting to char on the outside and are cooked through, 6-7 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. Alternatively, you could BBQ the meat... weather permitting!

4

While everything cooks, finely snip the chives with scissors. Mash the roasted garlic with a fork until smooth. In a small bowl, mix half of the soured cream, the roasted garlic and half the chives. Taste and season with salt and pepper. Halve the baby plum tomatoes. Trim the root from the baby gem lettuce, halve lengthways then thinly slice widthways.

5

In another bowl, combine the slaw mix with the remaining soured cream, the baby gem and baby plum tomatoes. Season with salt and pepper. Mix well and pop into the fridge until ready to eat. A few mins before everything is cooked, slice the brioche buns through the middle (but not all the way through) and pop them into the oven until warmed through, 2-3 mins.

6

Pop the chicken onto a serving plate. Serve the BBQ smoke sausages in the buns with the BBQ sauce and mayonnaise on top. Pop the potatoes into a serving dish and drizzle over the soured cream and garlic dressing. Sprinkle the remaining chives over the potatoes. Serve with the slaw alongside. Enjoy!