Recipe courtesy of Jeff Mauro
Recipe courtesy of Jeff Mauro
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Worst Cooks in America
Apricot-Jalapeño BBQ Chicken with Creamy and Spicy Potato Salad and Tri-Color Slaw
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- Level: Intermediate
- Total: 4 hr (includes chilling time)
- Active: 1 hr 15 min
- Yield: 4 servings
The key to this easy oven method for BBQ Chicken is that you season and roast the chicken pieces first. That way, you can properly crisp up the skin nice and slowly, achieving that mahogany sweetness without worrying about undercooking the chicken. Because it's always about the skin, ain’t it?
- Level: Intermediate
- Total: 4 hr (includes chilling time)
- Active: 1 hr 15 min
- Yield: 4 servings
Ingredients
Tri-Color Slaw:
Creamy and Spicy Potato Salad:
Apricot-Jalapeño BBQ Chicken:
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Directions
- For the tri-color slaw: In a bowl, whisk together the buttermilk, sugar, white vinegar, lemon juice, salt, pepper and shallot.
- Add the red and green cabbage to a food processor with the blade attachment. Pulse about 10 times until finely chopped. You may have to do this in batches. Add the cabbage to a large bowl with the shredded carrots and dressing. Toss to combine. Season to taste and let it sit for at least 2 hours in the fridge or IDEALLY overnight.
- For the creamy and spicy potato salad: Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Once at a boil, immediately reduce the heat to a gentle simmer and cook until the potatoes are tender, about 10 minutes.
- Meanwhile, make the dressing by combining the pickle relish, giardiniera, stone-ground mustard, celery and red onions in a large bowl. Season to taste with salt and pepper. Let this sit for at least 20 minutes while the potatoes are cooking so the flavors can marry, then mix in the mayonnaise and parsley.
- Drain the potatoes and transfer to a large bowl. While the potatoes are hot, add the white vinegar and, using a rubber spatula, toss gently to combine so the potatoes absorb all that vinegar flavor. Toss the potatoes with the dressing base and season to taste. Cover with plastic wrap and refrigerate until chilled and the flavors meld, about 30 minutes. Season to taste once more and serve.
- For the apricot-jalapeño BBQ chicken: Preheat the oven to 400 degrees F.
- Place the chicken on a sheet pan lined with a wire rack and season liberally with salt and pepper. Bake for 20 to 25 minutes, or until the internal temperature reaches 155 degrees F when a thermometer is inserted into the thickest part of the breast or thigh.
- In a medium saucepan, add the apricot preserves, apple cider vinegar, ginger, soy sauce, garlic and jalapeño. Place over medium heat and bring to a gentle simmer. Cook the sauce, stirring occasionally, for 5 to 7 minutes until reduced and thickened. If the sauce seems too thick, you can add a bit of water to thin it out. Turn off the heat. Set aside a portion of the apricot- jalapeño BBQ sauce for serving.
- Heat a grill pan over medium-high heat and brush with the vegetable oil. Brush the baked chicken with the apricot-jalapeño BBQ sauce, then place on the grill pan skin-side down. Cook the chicken for 10 to 12 minutes until caramelized, keeping an eye on it so the skin doesn’t burn. Flip the chicken and brush with more of the BBQ sauce. Continue to cook for another 5 to 10 minutes or until it reaches an internal temperature of 165 degrees F. Remove from the grill and allow to rest. Serve the chicken alongside the reserved apricot-jalapeño BBQ sauce.
