Smoked Chicken with Homemade Coleslaw
from Weber’s Time To Grill
Serves: 4 to 6
Prep Time: 30 minutes
Grilling Time: 45 to 50 minutes
1 cup ketchup
1/4 cup red wine vinegar
1/4 cup molasses
2 tablespoons yellow mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons pure ancho chile powder
1/2 teaspoon liquid smoke
1/2 teaspoon granulated garlic
Ground black pepper
6 whole chicken thighs
6 whole chicken legs
2 handfuls hickory wood chips, soaked in water for at least 30 minutes
1/3 cup mayonnaise
1 1/2 tablespoons cider vinegar
1 teaspoon sugar
1/4 teaspoon celery seed
2 cups green cabbage, thinly sliced
1 cup purple cabbage, thinly sliced
1 cup carrot, peeled and coarsely grated
- Prepare the grill for direct and indirect cooking over medium heat (350 to 450 F).
- In a medium saucepan over medium heat, bring the sauce ingredients to a simmer. Season with salt and pepper. Set aside.
- Lightly coat the chicken on all sides with oil and season with salt and pepper.
- Brush the cooking grates clean. Grill the chicken, skin side down first, over direct medium heat, witht he lid closed as much as possible, until golden brown, about 10 minutes, turning once or twice. Watch for flare-ups.
- Move the chicken pieces over indirect medium heat. Drain and scatter the wood chips over the lit charcoal or put them in the smoker box of a gas grill, following manufacturer’s instructions.
- Continue to grill the chicken, with the lid closed, for about 20 minutes. Meanwhile make the coleslaw.
- In a large bowl whisk the mayonnaise, vinegar, sugar, celery seed, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the green and purple cabbage and carrot and toss to coat. Refrigerate until ready to serve.
- After the chicken pieces have cooked over indirect heat for 20 minutes, brush both sides with aa thin layer of the sauce and continue cooking until the juices run clear and the meat is no longer pink at the bone, 15 to 20 minutes, occasionally turning and brushing with sauce.
- Serve warm or at room temperature with the remaining sauce and the coleslaw on the side.