Excellent BBQ Chicken and Coleslaw

My husband loves to watch cooking shows. So one Saturday I was home early and he said "This is a really great show, they do fun stuff". So I watched. What an amazing recipe for Chicken! This quickly became a favorite and is really easy, too!!

So, thank you to "Cook's Country Test Kitchen" for creating this amazing recipe. Oh, and the coleslaw that goes with the chicken is pretty good, too. One of the things the tester kept saying was that if you make the sauce and coleslaw the day before, the flavors meld and taste even better - it's true!!

This is going to be cooked using the indirect method on the BBQ: briquets on either side of a foil pan in the bottom of the BBQ. Soak 2 cups hickory chips in water for 30 minutes prior to placing directly on hot coals. If using a Weber, open bottom vents fully; open top one, 1/2 way only to allow the smoke to lightly escape.

Chicken:
1 whole chicken, cut in 1/2 with backbone removed
2 tsp. each Salt & pepper
1/2 tsp. cayenne pepper

After cutting the chicken in 1/2, mix salt, pepper & cayenne together; sprinkle, then rub into the chicken. Refrigerate until ready to put on BBQ. When briquets are hot, and after putting soaked hickory chips on coals, place chicken on the BBQ, on the top rack, centered between the briquets. Close the lid and cook for 35 minutes. After the 35 minutes, flip over and cook until thigh reaches at least 165 degrees.
If you like, you may brush with BBQ sauce 10 minutes before removing from BBQ.

Definitely brush with sauce after removing from BBQ. I will make more sauce next time to dip the pieces in!

White BBQ Sauce:
3/4 cup mayo
2 Tbsp. cider vinegar
2 tsp. sugar
1/2 tsp. horseradish
1/2 tsp. each salt & pepper
1/4 tsp. cayenne (I only used 1/8)

Mix together and set aside.(can even be made the day or a few hours before for best flavor)

Apple/Cabbage Coleslaw:
1 head green cabbage, chopped
1 med/large granny smith apple, cut into matchsticks
2 small green onions or 2 Tbsp. chives, chopped

After cabbage is chopped, place in a colander either over a bowl or sink and sprinkle with salt. Allow to sit at least 1 hour to remove as much water as possible. Rinse, dry and place in bowl to mix with apple and onions.

Dressing:
6 Tbsp. Vegetable oil
1/2 cup cider vinegar
1/2 cup
1/2 cup sugar
1 Tbsp. dijon mustard
1/4 tsp. dried red pepper flakes

Wisk together and bring to boil (yes, boil). While hot, pour over cabbage mixture and stir. Place in refrigerator until chilled and serve. Serve with chicken! YUM!

Experiment - but most of all - HAVE FUN!