Grilled Chicken with Whiskey Barbecue Sauce and Spicy Slaw
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.
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
Nutrition Information
- calories 463
- caloriesfromfat 41 %
- protein 36 g
- fat 22 g
- satfat 4.5 g
- carbohydrate 30 g
- fiber 2.3 g
- sodium 999 mg
- cholesterol 119 mg
How to Make It
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AT HOME
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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.
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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.
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Prepare chicken: In a large bowl, coat chicken in oil; pack in a resealable plastic bag and chill up to 2 days, or freeze.
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In CAMP
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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.
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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.
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Toss slaw and dressing in a large bowl and serve with chicken and reserved sauce.
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Note: Nutritional analysis is per serving.
Restaurant Kelly Liken, Vail, Colorado
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