BBQ Chicken with Peach Slaw
Prep Time
Serves
Cooking Mode
1 cup Spirited Mickie Bourbon BBQ Sauce
3 ½ lbs chicken thighs
3 cups red cabbage
3 tbsp olive oil, divided
½ tsp each salt and pepper, divided
2 tbsp apple cider vinegar
2 tbsp liquid honey
2 cups ripe peaches , approximately 3-4 peaches, thinly sliced
½ cup red onion, thinly sliced
½ cup green pepper, seeded and thinly sliced
⅓ cup thinly sliced green onion
¼ cup finely chopped curly parsley
1 cup Spirited Mickie Bourbon BBQ Sauce
3 ½ lbs chicken thighs
3 cups red cabbage
3 tbsp olive oil, divided
½ tsp each salt and pepper, divided
2 tbsp apple cider vinegar
2 tbsp liquid honey
2 cups ripe peaches , approximately 3-4 peaches, thinly sliced
½ cup red onion, thinly sliced
½ cup green pepper, seeded and thinly sliced
⅓ cup thinly sliced green onion
¼ cup finely chopped curly parsley
Directions
1Combine chicken and ¾ cup (180 ml) of the bbq sauce in a resealable bag or container, mix well to coat evenly. Seal tight and refrigerate overnight.
2Preheat one side of your BBQ on medium high heat with the lid closed. Cut the cabbage into 4 wedges using the core to keep them intact. Lightly oil them with 1 tbsp (15 ml) of the olive oil and season with ¼ tsp (1 ml) each salt and pepper.
3Place the cabbage wedges directly over the heat, grilling 4-5 mins on each side until slightly charred and softened. Transfer the charred cabbage wedges to a clean plate and set aside to cool.
4Remove the chicken from the BBQ marinade. Set the chicken on the oiled BBQ, away from the direct heat, and season with remaining ¼ tsp (1 ml) each salt and pepper. Cook with the lid closed for about 20 mins, until chicken is cooked through to 165°F (75°C) and the sauce has caramelized.
5Meanwhile, combine the remaining olive oil, vinegar and honey in a large mixing bowl, blending them together.
6Finely slice the charred cabbage, adding it to the bowl along with the sliced peaches, red onion, green pepper, green onion and chopped parsley. Mix well, taste and adjust the seasoning if desired. Cover and set aside or refrigerate until ready to serve.
7During the last 15 mins of cooking, glaze the BBQed chicken with remaining ¼ (60 ml) of sauce. Cook the chicken to an internal temperature of 165°F (75°C) then transfer them to plates/platter. Pile the peach coleslaw beside the bourbon BBQed chicken and serve.
Disclaimer
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Personal Note
Personal Note
