Rating: 5 stars
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  • 5 star values: 5

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.

Kelly Liken
This Story Originally Appeared On sunset.com

Gallery

Credit: Thomas J. Story

Recipe Summary

total:
1 hr 45 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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

  • 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.

  • 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.

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

  • Note: Nutritional analysis is per serving.

Source

Restaurant Kelly Liken, Vail, Colorado

Nutrition Facts

463 calories; calories from fat 41%; protein 36g; fat 22g; saturated fat 4.5g; carbohydrates 30g; fiber 2.3g; sodium 999mg; cholesterol 119mg.
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