BBQ Chicken with Coleslaw & Rice

PREP DETAILS

Serves 6

INGREDIENTS

6 large skinless, boneless chicken thighs

2 tsp smoked paprika

3 tsp berbere (or chili powder)

2 tsp cumin

2 tsp dried thyme

1 tsp coriander

⅓ cup vegetable oil

Kosher salt and freshly ground black pepper

FOR THE ‘QUE SAUCE

2 cups olive oil

2 red onions, finely chopped

3-inch piece ginger, peeled and finely chopped

4 garlic cloves, finely chopped

2 tbsp honey

2 tbsp light brown sugar

1 ½ cup chopped, drained tomatoes

¾ ketchup

2 tbsp berbere

2 tbsp Worcestershire sauce

½ chipotle chili in adobo sauce, roughly chopped

2 tbsp tomato sauce

1 tsp fine chopped rosemary

1 tsp chopped thyme

1 cup brewed coffee

FOR THE COLESLAW

¼ cup mayonnaise

¼ cup olive oil

¼ cup fresh lime juice

2 tbsp apple cider vinegar

2 tbsp Dijon mustard

2 tbsp fresh dill, chopped

1 tbsp sugar

2 small Serrano chilies, seeded, and minced (about 2 ½ teaspoons)

1 garlic clove, minced

1 tsp celery seeds

8 cups packed shredded cabbage (about 1 ¼ pounds), red or white or both

2 cups packed shredded carrots (about 2 large carrots)

Salt and freshly ground black pepper, to taste

DIRECTIONS

Make the Chicken

In a bowl large enough to comfortably hold all the chicken thighs, whisk together the smoke paprika, berbere or chili powder, cumin, thyme, coriander, vegetable oil and salt & pepper. Add the chicken thighs to the marinade and let sit for at least an hour, or up to overnight.

Preheat the grill until its a medium high heat. Lightly oil the grates. Transfer chicken thighs to the grill and cook for 4-5 minutes. Flip, glaze with ‘Que Sauce, and cook for another 4 minutes, or until chicken is cooked through, Before removing the thighs from the grill, flip over once more to ensure both sides are evenly glazed with ‘Que Sauce. Let rest for 5 minutes before serving.

Make the ‘Que Sauce

Heat the olive oil in a large saucepan over medium-high heat. Add the onions, ginger, and garlic and sauté until the onions are softened, about 5 minutes. Add in the honey and brown sugar and continue cook, stirring constantly, until the sugar melts and begins to caramelize, about 2 minutes. Add the tomatoes, ketchup, berbere, Worcestershire sauce, chipotle, tomato paste, rosemary, thyme, coffee and 3 cups of water. Bring a boil, then reduce heat to medium-low and simmer until the sauce is thickened and reduced by half, about 1 hour. Remove from heat and let cool.

Make the Coleslaw

Whisk the mayonnaise, olive oil, lime juice, vinegar, mustard, dill, sugar, chilies, garlic, and celery seeds in a medium bowl to blend.

Put the cabbage and carrots in a large bowl and toss with enough dressing to coat. Season with salt and pepper.

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