Grilled Chicken with Whiskey Barbecue Sauce and Spicy Slaw
Photo by Thomas J. Story
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.
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