Grilled Chicken with Whiskey Barbecue Sauce and Spicy Slaw

Grilled Chicken with Whiskey Barbecue Sauce and Spicy Slaw Recipe
Photo: 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.

Yield:

Serves 6

Recipe from

Recipe Time

Total: 1 Hour, 45 Minutes

Nutritional 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

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

Preparation

AT HOME

1. 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.

2. 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.

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

In CAMP

4. 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.

5. 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.

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

Note: Nutritional analysis is per serving.

Note:

Kelly Liken,

Restaurant Kelly Liken, Vail, Colorado,

August 2011
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