barbeque, BBQ, chicken, coleslaw, lunch, side dish, summer
Shredded Chicken with Whiskey BBQ Sauce and ColeslawSunday, August 07, 2011
1/2 onion, finely chopped
4 cloves garlic, minced
3/4 cup whiskey
1/2 teaspoon freshly ground black pepper
1/2 tablespoon kosher salt
2 cups ketchup
1/4 cup tomato paste
1/3 cup apple cider vinegar
2 tablespoons liquid smoke
1/4 cup Worcestershire sauce
1/2 cup packed brown sugar
3 large chicken breasts, brined in advance
1 head cabbage
1/2 red onion
3/4 cup mayo
2 tablespoons sugar
1 teaspoon celery seed
3 tablespoons apple cider vinegar
Salt and pepper to taste
For the sauce, combine the onion, garlic, and whiskey in a sauce pan and cook over medium heat for 10 minutes, or until most of the whiskey has evaporated. Mix in the remaining ingredients, bring to a boil, and simmer for 20 minutes. The sauce can be left as-is, or purified at this point using an immersion blender or food processor. Let the sauce cool in the refrigerator to let the flavors really come together.
For the coleslaw, use the shredding attachment on a food processor to finely shred the carrots, cabbage, and onion (or finely chop by hand). In a large mixing bowl, whisk together the mayo, sugar, celery seed, vinegar, salt, and pepper. Toss in vegetables until fully coated and let rest covered in the refrigerator for a couple hours before serving.
For the chicken, preheat your grill 30 minutes into the brining process. Once the chicken and grill are ready, grill for 3-4 minutes, flip once, and cook for an additional 3-4 minutes or until the internal temperature is 165° F. Once chicken is done, remove from grill, transfer to a plate and loosely cover with tin foil. Let rest for 15 minutes to allow juices to recirculate. Using forks or your fingers (or both), shred the chicken.
When you're ready to serve, add the shredded chicken to a sauce pan and add just enough BBQ sauce to coat the chicken. Heat over medium-low until the sauce is heated. Serve over a bun of your choice and top with coleslaw.