With the weather (finally) improving, it's time to think about grilling outside. Chris Schlesinger and John Willoughby, who both wrote the Big Flavor Grill cookbook, stopped by Tonia's Kitchen to talk about their Grilled Chicken Thighs with Chunky Peach-Bourbon Barbeques Sauce, and Hot
GRILLED
CHICKEN THIGHS with
CHUNKY
PEACH-BOURBON BARBECUE SAUCE and
HOT
and SOUR LIME SLAW
Curve
Ball #1
PREP
While
the fire heats up, make the barbecue sauce. Cook in a sauté pan over
medium heat, stirring occasionally, for 3 to 4 minutes:
1
tablespoon olive oil
1
peach, diced small
Add
and cook for 1 additional minute, stirring a bit more frequently:
1
tablespoon minced fresh ginger
Remove
from the heat and stir in:
1/4
cup
bourbon
1/4
cup
cider vinegar
Return
the sauce to medium heat and cook for an additional 2 minutes, then
add:
2
tablespoons brown sugar
1/2
cup
ketchup
1
teaspoon freshly cracked black pepper
Cook
the sauce, stirring frequently, for a final 3 minutes, then set aside
to cool to room temperature.
Now
make the slaw. Combine in a medium bowl and toss together well:
2
cups grated green cabbage (about one-quarter of a medium head, cored)
1/3
cup
fresh lime juice (from 2 to 3 limes)
1
tablespoon sugar
1
to 2 tablespoons minced fresh chile pepper of your choice
1
tablespoon cracked coriander seed
Kosher
salt and freshly cracked black pepper to taste
GRILL
Follow
the recipe for Super-
Basic
Grilled Chicken Thighs on page 104.
TOSS
and TOP
When
the chicken thighs come off the grill, place them in a big bowl, add
the barbecue sauce, and toss to coat. Put them on a big platter and
either top each with a tablespoon or two of the slaw or pass it
separately for folks to help themselves.
