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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