Grilled Chicken with Whiskey Barbecue Sauce and Spicy Slaw

 

Dine well when you’re camping with this grilled chicken recipe featuring a make-ahead barbecue sauce and coleslaw. Once you get to the campsite, you can grill the chicken over a charcoal or wood fire in the grill.

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

Total: 1 Hour, 45 Minutes

 

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.

Kelly Liken, Restaurant Kelly Liken, Vail, Colorado, Sunset

AUGUST 2011

 

Source: MyRecipes