Name: Spicy BBQ Chicken, Creamy Potato Salad and Coleslaw with Lime and Cilantro
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 servings
Ingredients: 3 large eggs; 2 cups baby fingerling potatoes; Kosher salt; 3/4 cup mayonnaise; 2 tablespoons apple cider vinegar; 1 tablespoon whole-grain mustard; Pinch sugar; 2 stalks celery, cut on a bias into 1/4-inch slices, plus 2 tablespoons celery leaves; 2 green onions, thinly sliced; Freshly ground black pepper; 1/2 head red cabbage, shaved on a mandoline to medium thickness; 1/4 red onion, thinly sliced; 1/4 cup apple cider vinegar; 1/4 cup chopped fresh cilantro; Zest and juice of 1 lime; Pinch sugar; Kosher salt and freshly ground black pepper; 4 tablespoons (1/2 stick) unsalted butter; 4 cloves garlic, crushed; 1 yellow onion, roughly chopped; 1/2 jalapeño; 1 teaspoon ground cumin; 1 teaspoon ground allspice; 2 cups ketchup; 1 cup packed brown sugar; 1/2 cup apple cider vinegar; 1/2 cup chicken stock; 3 tablespoons sriracha; 3 tablespoons molasses; Kosher salt and freshly ground black pepper

Directions

Special equipment:

4 cups applewood chips; a mandoline

For the creamy potato salad: Add the eggs to a 1-quart saucepan, cover with cold water and turn on the heat to high. Set a timer for 13 minutes, then drain and shock the eggs in an ice bath. Peel, roughly chop and set aside.
Add the potatoes to a saucepan and cover with water. Season well with salt. Bring to a boil and cook until knife-tender, about 13 minutes. Drain and allow to cool, then slice into quarters or halves depending on the size. Add the potatoes to a large mixing bowl with the hard-boiled egg, mayonnaise, apple cider vinegar, mustard, sugar, celery, most of the green onions and salt and pepper to taste. Toss to combine. Garnish with the celery leaves and reserved green onions.
For the coleslaw with lime and cilantro: Add the cabbage, red onion, apple cider vinegar, cilantro, lime zest and juice, sugar and salt and pepper to taste to a large bowl and toss to combine. Taste and adjust the seasoning if needed.
For the spicy BBQ chicken: For the sauce, melt the butter in a 4-quart saucepan over medium heat. Add the garlic, onion and jalapeño and sauté until they start to soften and lightly brown, about 5 minutes. Add the cumin and allspice and sauté for another minute to bloom the spices. Add the ketchup, brown sugar, apple cider vinegar, chicken stock, sriracha and molasses. Season to taste with salt and pepper. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Carefully transfer to a blender and blend until smooth. Pour the sauce back into the pot and keep warm.
Preheat the oven to 450 degrees F.
Set up a stovetop smoker or place 4 cups applewood chips into the bottom of a disposable aluminum pan that's at least 4 inches deep. Set a metal cooling rack over the wood chips, then place the chicken on the rack to make sure it’s not touching the wood chips. If you need to elevate the rack, roll some aluminum foil into the shape of a snake and place it over the wood chips, then place the rack over the top to ensure no wood chips are sticking through the rack. Remove the chicken and season with salt and pepper. Turn the heat under the smoker to medium low. Place the chicken back on the rack and cover tightly with aluminum foil. Allow the chicken to smoke for 12 minutes.
Remove the chicken and dip it into the BBQ sauce, then transfer onto a sheet pan skin-side up, baste with more BBQ sauce and drizzle a bit of canola oil over the top. Transfer to the oven and roast for 18 minutes.
Heat a grill pan over high heat. Transfer the chicken to the grill and cook on all sides, mopping with more BBQ sauce as it cooks, until nicely charred, 5 to 6 minutes.
Serve the chicken with the potato salad and coleslaw. Serve the remaining sauce on the side.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.