Texas-Style Chicken With Slaw, Pickled Cucumber And BBQ Sauce
Saddle up your taste buds for our Texas-style dalmatian chicken, sprinkled with pepper and Gousto's newest twist – smoked salt. Serve with home-simmered BBQ sauce, made with orange juice and ketchup, Texas toast and creamy slaw.

Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient












You'll also need
Butter, Pepper, Salt, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your chicken out of the fridge, open the packet and let it air
Pat the chicken thighs dry with kitchen paper and season them generously on both sides with the smoked sea salt flakes and 4 [6] [8] generous grinds of black pepper
Set aside for 6 min to draw some of the moisture out – this is your quick dry brined chicken

While the chicken is brining, remove 2 tbsp [3 tbsp] [4 tbsp] butter from the fridge to warm up for later
Cut your orange[s] in half
Peel and grate your garlic

Heat a small pot over a medium heat and add the juice of the orange[s] with 25ml [35ml] [45ml] cold water, your tomato ketchup, Henderson's Relish, ground smoked paprika, half the grated garlic (save the rest for later!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar
Season with a small pinch of salt and cook for 3-4 min or until the sauce has thickened to a syrup-like consistency, then remove it from the heat and set aside – this is your BBQ sauce

Heat a large, wide-based pan (preferably non-stick) over medium-high heat
Once hot, add the quick dry brined chicken, skin-side down and cook for 10 min or until the skin has browned and crisped

Meanwhile, slice your cucumber finely
Add the sliced cucumber to a small bowl with your cider vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar
Season with a pinch of salt, mix everything together and set aside – this is your quick-pickled cucumber

Once the chicken has browned, transfer it to a baking paper-lined tray (skin side up) and put the tray in the oven for 12-15 min or until the chicken is cooked through (no pink meat!) – this is your Texas-style dalmatian chicken
Combine the remaining grated garlic with the warmed butter in a small bowl – this is your garlic butter
Slice your ciabatta[s] in half, then spread the garlic butter over the ciabatta halves (reserve the bowl)

Once the chicken is almost done, add the ciabatta halves to a separate baking paper-lined tray and put the tray in the oven for 5-6 min or until crusty – this is your Texas-style toast
Meanwhile, add your shredded red cabbage to the reserved bowl with your mayo and 1/3 of the pickling liquid from the quick-pickled cucumber
Season with a small pinch of salt and pepper and mix everything together – this is your slaw

Cut the Texas-style toast into triangles and slice the Texas-style dalmatian chicken into halves
Serve the Texas-style toast slices with the Texas-style dalmatian chicken, slaw and quick-pickled cucumber to the side
Add the BBQ sauce to a little pot for dipping
Enjoy!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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