prep time: tbd
cook time: tbd
1 1/4 cups ketchup
1 - 1 1/2 teaspoon hot sauce
2 tablespoon dark molasses
2 tablespoons dijon mustard
2 tablespoon whiskey
2 tablespoons worcestershire
1 tablespoon cider vinegar
1 large garlic clove - minced
6 chicken legs or small bone-in breast halves
1 tablespoon olive oil
1 pound cabbage - cut into shreds
1/4 red onion - cut into long slivers
1/2 red bell pepper - cut into thin strips
2 tablespoon chopped cilantro
1/4 cup olive oil
2 tablespoons sugar
2 tablespoons champagne vinegar
1 tablespoon lime juice
1/2 teaspoon red chile flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1. combine ketchup, hot sauce, molasses, mustard, whiskey, worcestershire, vinegar and garlic in a medium saucepan. cover and simmer 45 minutes, stirring occasionally. add water if the sauce gets too thick to pour. let cool then transfer to a sealable container, saving some for basting. add chicken to the container and marinade at least 4 hours.
2. heat grill to 350 degrees. grill chicken until browned all over, about 15 minutes, turning occasionally. generously brush tops with remaining sauce and cook. repeat basting the chicken until well browned and cooked through.
1. place cabbage, onion, pepper and cilantro into a large bowl and toss to combine.
2. combine oil, sugar, vinegar, lime, red chile flakes, salt and pepper in a bowl. pour oil mixture over the vegetables and toss to coat.