Lunch: Grilled Chicken with Whiskey Barbecue Sauce and Spicy Slaw

This recipe comes from Kelly Liken of Restaurant Kelly Liken in Vail, CO. Don't forget to pack a heatproof brush for basting the chicken.

Ingredients

1 1/4 cups ketchup
1 to 1 1/2 tsp. hot sauce such as Tabasco
2 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons whiskey such as Jack Daniel's
2 tablespoons Worcestershire
1 tablespoon cider vinegar
1 large garlic clove, minced

Instructions

Make sauce: Combine ingredients in a medium saucepan. Cover and simmer 45 minutes to blend flavors, stirring occasionally with a long spoon (sauce spatters). Add a little water if sauce gets too thick to pour. Let cool, then transfer to a plastic container and chill up to 1 week.
Make slaw: Toss vegetables in a large bowl to blend. Transfer to a resealable plastic bag. Put remaining ingredients in a small container with a tight-fitting lid. Chill slaw and dressing up to 2 days.
Prepare chicken: In a large bowl, coat chicken in oil; pack in a resealable plastic bag and chill up to 2 days, or freeze.
In CAMP
Build a charcoal or wood fire in a grill and let burn to medium (350 ° to 450 °; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Bring salad dressing to room temperature. Set aside 1/2 cup sauce.
Grill chicken until browned all over, about 15 minutes, turning occasionally. Turn again, generously brush tops with some of remaining sauce, and cook a few minutes; repeat turning and brushing 2 more times, until chicken is well-browned and cooked through, 10 to 15 minutes total.
Toss slaw and dressing in a large bowl and serve with chicken and reserved sauce.
Note: Nutritional analysis is per serving.

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