Nashville Style BBQ Chicken With Hand Cut Fries and Vinegar Based Cole Slaw

Prepared With

Ingredients

1 Crescent Foods Whole Chicken – de bone and cut up

Nashville style hot sauce – for marinating and brushing

Cole Slaw

Hand cut fries

For the Nashville Hot Sauce:

½ C Halal Yogurt

3 TBSP Cayenne

2 TBSP light brown sugar

2 tsp Sea salt

2 tsp Ground black pepper

1 tsp Smoked Paprika

2 tsp Garlic powder

1 TBSP Honey

¼ C Water

3 TBSP Butter flavor powder

For the Cole Slaw:

2½ C Green Cabbage – Thinly Sliced

3/4 C Red Cabbage – Thinly Sliced

½ C Carrots

¼ C Small diced red onions

Dressing:

1 Lemon – squeezed

2 TBSP White vinegar

2 TBSP Olive oil

2 tsp Granulated sugar

¼ tsp White pepper

½ tsp Sea salt

¼ tsp Pepper flakes

¼ tsp Garlic powder

Method

For the sauce:

Using a medium size mixing bowl combine all ingredients and mix well until all ingredients are combine.
Reserve half of the sauce for brushing (baste) the chicken while grilling and the other half to marinate the chicken pieces. Set aside.
Chicken:
Whole Chicken can be cut into 8 pcs, 4 pcs or 2 halves.
Using the same mixing bowl, place cut up chicken in bowl and marinade parts for at least 2 hours. Place chicken in the fridge until ready to cook.
Prepare the grill by setting one side of the grill to high heat. If you are using charcoal or wood, make sure there is a cool side to the grill where that are are few to no coals. If using a gas grill maintain the flame low to medium low.
Sear chicken by laying parts skin side down on the hottest side of the grill to sear the skin side well. Keep grill uncovered for 5 to 10 minutes depending how hot the grill is. This will prevent the chicken from burning. Once you have a good sear on one side, turn the chicken pieces over and move to the cooler side of the grill. Cover the grill and cook undisturbed for 20 to 30 minutes.
Turn the chicken pieces over and baste them with the remaining sauce. Cover the grill again and allow to cook for another 15 to 20 minutes.
Repeat, turning the chicken pieces over, basting them with the sauce and continue to cook until the internal temperature has reach 165*F. The goal is to maintain a low enough grill temp so the chicken cooks low and slow.

Dressing

Using a medium size mixing bowl combine and mix all ingredients well. Add the Cabbage, carrots and onions to the dressing and combine. Keep refrigerated until needed.

Prepared With