BBQ Sweet-Chilli Chicken Drumsticks
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BBQ Sweet-Chilli Chicken Drumsticks

BBQ Sweet-Chilli Chicken Drumsticks

with Coconut Rice, Crisp Slaw & Aioli

This smokey and sticky delight uses barbecue seasoning and sweet chilli sauce to coat baked chicken drumsticks for abundant flavours you can only dream of. Serve with a bed of creamy coconut rice and crunchy slaw for a crave-worthy dinner that's as pretty as a picture.

Kid Friendly
Quick Prep
Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking Time


Serving amount

1 packet

chicken drumsticks

1 sachet

barbecue seasoning

1 packet

light coconut milk

1 packet

basmati rice

1 tin


1 bunch

spring onion

1 bag

Shredded Cabbage Mix

1 bag

baby spinach leaves

1 packet

sweet chilli sauce

1 packet

garlic aioli

(Contains Egg, Soy; )

Not included in your delivery

olive oil

¾ cup


1 drizzle

white wine vinegar


Nutrition Values

Energy (kJ)3636 kJ
Fat48.6 g
of which saturates22.2 g
Carbohydrate82.8 g
of which sugars17.1 g
Protein50.8 g
Sodium1269 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Dish
Medium Pan



• Preheat oven to 220°C/200°C fan-forced. • In a baking dish, add chicken drumsticks, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, then bake for 20 minutes. • Remove from oven, then add barbecue seasoning. Toss to coat and spoon over any juices. Bake until chicken is golden brown and cooked through, 15-20 minutes.

TIP: The spice blend will char slightly, this adds flavour to the dish!


• Meanwhile, in a medium saucepan, add light coconut milk, the water and a generous pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


• When the chicken has 10 minutes cook time remaining, drain sweetcorn. • In a medium bowl, combine shredded cabbage mix, sweetcorn, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season and set aside. • To the baking dish with the drumsticks, add sweet chilli sauce and turn chicken to coat.

Little cooks: Take the lead by tossing the slaw!


• Thinly slice spring onion. • Divide coconut rice, BBQ sweet-chilli chicken drumsticks and slaw between plates. • Serve with garlic aioli and spring onion. Enjoy!

Little cooks: Help sprinkle over the spring onion.