Sunday, June 23, 2013

Smoked Chicken with Homemade Coleslaw

So I'm weird... I grew up hating Barbecue Chicken.  It wasn't until high school that I figured out it was the sauce  It turned out I really don't like Kraft Barbecue Sauce. But since then, I really don't have it.  So D found this recipe.

We can have Barbecue Chicken any time if it is this.  It was really good.

Smoked Chicken with Homemade Coleslaw

Serves: 4 to 6
Prep Time: 30 minutes
 Grilling Time: 45 to 50 minutes

1 cup ketchup
1/4 cup red wine vinegar
1/4 cup molasses
2 tablespoons yellow mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons pure ancho chile powder
1/2 teaspoon liquid smoke
1/2 teaspoon granulated garlic

Kosher salt
Ground black pepper
6 whole chicken thighs
6 whole chicken legs
Vegetable oil
2 handfuls hickory wood chips, soaked in water for at least 30 minutes

1/3 cup mayonnaise
1 1/2 tablespoons cider vinegar
1 teaspoon sugar
1/4 teaspoon celery seed
2 cups green cabbage, thinly sliced
1 cup purple cabbage, thinly sliced (didn't use because of price)
1 cup carrot, peeled and coarsely grated

1. Prepare the grill for direct and indirect cooking over medium heat (350 to 450 F).

2. In a medium saucepan over medium heat, bring the sauce ingredients to a simmer. Season with salt and pepper. Set aside.

3. Lightly coat the chicken on all sides with oil and season with salt and pepper.

4. Brush the cooking grates clean. Grill the chicken, skin side down first, over direct medium heat, witht he lid closed as much as possible, until golden brown, about 10 minutes, turning once or twice. Watch for flare-ups. Move the chicken pieces over indirect medium heat. Drain and scatter the wood chips over the lit charcoal or put them in the smoker box of a gas grill, following manufacturer’s instructions. Continue to grill the chicken, with the lid closed, for about 20 minutes. Meanwhile make the coleslaw.

5. In a large bowl whisk the mayonnaise, vinegar, sugar, celery seed, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the green and purple cabbage and carrot and toss to coat. Refrigerate until ready to serve.

6. After the chicken pieces have cooked over indirect heat for 20 minutes, brush both sides with aa thin layer of the sauce and continue cooking until the juices run clear and the meat is no longer pink at the bone, 15 to 20 minutes, occasionally turning and brushing with sauce. Serve warm or at room temperature with the remaining sauce and the coleslaw on the side.

from Weber’s Time To Grill

Nutritional Information of the Coleslaw from My Fitness Pal
Servings 4
Hellman's - Low Fat Mayo, 5.33 Tbsp (15g)
White House - Apple Cider Vinegar All Natural, 1.5 Tbsp (15mL)
Domino - Granulated Sugar-1 Teaspoon, 1 tsp
Spices - Celery seed, 0.25 tsp 2 0 0 0 1 0
Fresh Express - Green Shredded Cabbage (for Cole Slaw), 4 cup
Carrots - Raw, 1 cup, grated
Per Serving: Calories: 53; Carbs: 9; Fat: 1; Protein: 1; Sodium: 203; Fiber: 1

Nutritional Information of the BBQ Sauce from My Fitness Pal
Servings 6 (best guess based on how much is left over)
Heinz - Simply Heinz Tomato Ketchup, 16 Tbsp
Regina - Fine Red Wine Vinegar, 4 Tbsp
Molasses - Grandma's Molasses, 4 Tbsp.
French's - 100% Natural Classic Yellow Mustard, 6 tsp
Lea & Perrins - Original Worcestershire Sauce, 1.5 tsp
Mccormick's Gourmet Collection - Ancho Chili Powder, 0.5 tbsp
Colgin - Hickory Liquid Smoke, 0.5 tsp.
Mccormick - Granulated Garlic, 0.5 tsp
Per Serving: Calories: 95; Carbs: 25; Fat:  0; Protein: 0; Sodium: 592; Fiber: 0

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