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Barbecue Chicken

Barbecue Chicken

with Rainbow Pasta Salad

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Almost all the colors of the rainbow make an appearance in this pasta salad standout. We’re talking red peppers, orange carrots, green scallions, and even purple cabbage. It’s light yet balanced and perfect for outdoor entertaining.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Chicken Thighs

2 teaspoon

BBQ Seasoning

12 ounce

Gemelli Pasta


2 unit

Red Bell Pepper

4 unit


2 unit


4 tablespoon

Red Wine Vinegar

2 jar

BBQ Sauce

10 ounce

Coleslaw Mix

2 jar



Not included in your delivery

2 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories725 kcal
Energy (kJ)3033 kJ
Fat21 g
Saturated Fat4 g
Carbohydrate92 g
Sugar18 g
Dietary Fiber7 g
Protein46 g
Cholesterol158 mg
Sodium418 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Large Pot
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400 degrees or grill to high. Bring a large pot of salted water to a boil. Season the chicken thighs on all sides with the BBQ spice blend. Heat a large drizzle of oil in a large pan over medium-high heat. Sear the chicken thighs 2-3 minutes per side, until browned. Transfer the chicken to a baking sheet. Place in the oven for about 15 minutes, until cooked through.


Cook the pasta: Add the gemelli to the boiling water. Cook 9-11 minutes, until al dente. Drain and let cool.


Wash and dry all produce. While the pasta cooks, halve, peel, and thinly slice the shallots. Place in a small bowl with the red wine vinegar. Core, seed, and dice the bell peppers. Thinly slice the scallions.


With 5 minutes left to go on the chicken thighs, spoon half the BBQ sauce over the chicken. Return to the oven for 5 minutes, until cooked through.


In a large bowl, combine the cooled pasta, bell pepper, cole slaw mix, scallions, 4 Tablespoons mayonnaise, and the remaining BBQ sauce. Toss in as much pickled shallot and vinegar as you like. Season with salt and pepper.


Finish: Thinly slice the barbecue chicken. Serve the rainbow pasta salad alongside and enjoy!