su-Grilled Chicken with Whiskey Barbecue Sauce and Spicy Slaw
Photo: Thomas J. Story
YieldsServes 6Total Time1 hr 45 mins
AuthorKelly Liken
This recipe comes from Kelly Liken of Restaurant Kelly Liken in Vail, CO. Don't forget to pack a heatproof brush for basting the chicken.

How to Make It

Step 1
1

AT HOME

Step 2
2

Make sauce: Combine ingredients in a medium saucepan. Cover and simmer 45 minutes to blend flavors, stirring occasionally with a long spoon (sauce spatters). Add a little water if sauce gets too thick to pour. Let cool, then transfer to a plastic container and chill up to 1 week.

Step 3
3

Make slaw: Toss vegetables in a large bowl to blend. Transfer to a resealable plastic bag. Put remaining ingredients in a small container with a tight-fitting lid. Chill slaw and dressing up to 2 days.

Step 4
4

Prepare chicken: In a large bowl, coat chicken in oil; pack in a resealable plastic bag and chill up to 2 days, or freeze.

Step 5
5

In CAMP

Step 6
6

Build a charcoal or wood fire in a grill and let burn to medium (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Bring salad dressing to room temperature. Set aside 1/2 cup sauce.

Step 7
7

Grill chicken until browned all over, about 15 minutes, turning occasionally. Turn again, generously brush tops with some of remaining sauce, and cook a few minutes; repeat turning and brushing 2 more times, until chicken is well-browned and cooked through, 10 to 15 minutes total.

Step 8
8

Toss slaw and dressing in a large bowl and serve with chicken and reserved sauce.

Step 9
9

Note: Nutritional analysis is per serving.

Ingredients

  SAUCE
 1 1/4 cups ketchup
 1 to 1 1/2 tsp. hot sauce such as Tabasco
 2 tablespoons dark molasses
 2 tablespoons Dijon mustard
 2 tablespoons whiskey such as Jack Daniel's
 2 tablespoons Worcestershire
 1 tablespoon cider vinegar
 1 large garlic clove, minced
  SLAW
 1 pound cabbage, cut into shreds
 1/4 red onion, cut into long slivers
 1/2 red bell pepper, cut into thin strips
 2 tablespoons chopped cilantro
 1/4 cup extra-virgin olive oil
 2 tablespoons sugar
 2 tablespoons Champagne vinegar
 1 tablespoon lime juice
 1/2 teaspoon red chile flakes
 1/2 teaspoon kosher salt
 1/4 teaspoon pepper
  CHICKEN
 6 chicken legs with thighs attached or small bone-in breast halves (3 3/4 lbs. total)
 1 tablespoon olive oil

Directions

Step 1
1

AT HOME

Step 2
2

Make sauce: Combine ingredients in a medium saucepan. Cover and simmer 45 minutes to blend flavors, stirring occasionally with a long spoon (sauce spatters). Add a little water if sauce gets too thick to pour. Let cool, then transfer to a plastic container and chill up to 1 week.

Step 3
3

Make slaw: Toss vegetables in a large bowl to blend. Transfer to a resealable plastic bag. Put remaining ingredients in a small container with a tight-fitting lid. Chill slaw and dressing up to 2 days.

Step 4
4

Prepare chicken: In a large bowl, coat chicken in oil; pack in a resealable plastic bag and chill up to 2 days, or freeze.

Step 5
5

In CAMP

Step 6
6

Build a charcoal or wood fire in a grill and let burn to medium (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Bring salad dressing to room temperature. Set aside 1/2 cup sauce.

Step 7
7

Grill chicken until browned all over, about 15 minutes, turning occasionally. Turn again, generously brush tops with some of remaining sauce, and cook a few minutes; repeat turning and brushing 2 more times, until chicken is well-browned and cooked through, 10 to 15 minutes total.

Step 8
8

Toss slaw and dressing in a large bowl and serve with chicken and reserved sauce.

Step 9
9

Note: Nutritional analysis is per serving.

Grilled Chicken with Whiskey Barbecue Sauce and Spicy Slaw