BBQ Heirloom Chicken with Jicama Buttermilk Coleslaw

Total Time:
1 hr 45 min
20 min
20 min
1 hr 5 min

8 to 10 servings

  • For the chicken:
  • 2 tablespoons liquid crab boil
  • 2 teaspoons, plus 1 tablespoon salt
  • 2 tablespoons dark brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon chili powder
  • 1 tablespoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 2 large Heirloom Chickens, neck and giblets removed, split in 1/2 lengthwise
  • Olive oil
  • For the Southwestern Barbecue Sauce:
  • 2 tablespoons olive oil
  • 1 cup chopped red onions
  • 1 tablespoon minced garlic
  • 3 tablespoons chopped chipotle chiles in adobo, reserve adobo sauce
  • 1/2 cup red wine vinegar
  • 2 tablespoons fresh lime juice
  • 4 cups tomato sauce
  • 1/2 cup molasses
  • 1/2 cup cane syrup
  • 2 teaspoons dry mustard
  • 2 bay leaves
  • 1/2 teaspoon salt
  • For the coleslaw:
  • 5 cups shredded green cabbage
  • 5 cups shredded red cabbage
  • 2 cups shredded carrots
  • 1/4 cup finely sliced green onions
  • 3 cups shredded jicama
  • 2 teaspoons lemon juice
  • 1/2 cup cider vinegar
  • 1/4 cup plus 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 tablespoon Creole mustard or other coarse-grained mustard
For the Chicken:
  • Preheat a grill to high and an oven to 400 degrees F.

  • In a small bowl, combine the liquid crab boil, salt, dark brown sugar, paprika, chili powder, black pepper and cayenne pepper.

  • Drizzle skin side of the chickens with olive oil and place onto grill bone side down. Smear skin side with rub mixture and turn over after 5 minutes. Top bone side with additional pepper mixture and grill another 5 minutes. Place onto a sheet tray and into the oven for 20 minutes. Flip chickens and place in the oven for an additional 15 minutes until juices run clear.

  • For the barbecue sauce:

  • In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook until the onions are lightly caramelized, 4 to 5 minutes. Add the garlic and chiles, and cook for 1 minute. Deglaze the pan with the vinegar and lime juice and cook until the liquid is reduced by half, 1 to 2 minutes. Add the adobo sauce, tomato sauce, molasses, syrup, mustard, bay leaves and salt. Bring to a simmer and cook until thick, stirring occasionally, 15 to 20 minutes. Remove from the heat and strain.

  • Remove the chicken from the oven and slather with sauce. Turn the oven to broil and place chicken in oven for 30 seconds. Remove and serve with coleslaw.

  • For the coleslaw:

  • Combine the green and red cabbages, carrots, and green onions in a large mixing bowl. In a small bowl, toss the jicama with the lemon juice and add to the cabbage mixture.

  • In a small mixing bowl, combine the vinegar, sugar, salt, and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes.

  • In a small bowl, combine the mayonnaise, buttermilk, and mustard and stir to combine. Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine. Cover and refrigerate for at least 1 hour and up to overnight before serving.

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