Tuesday, June 25, 2013

Grilled Chicken with Spicy Peach BBQ Sauce & Seasonal Slaw

I am obsessed with siracha! I mean really, seriously obsessed, I put it on everything. If you read the ingredients in the store bought ones they have lots of nasty preservatives and tons of sodium. I went on a quest to find one that does not include these things, and preferably, locally made. Jojo's is a company based out of Brooklyn, NY. She makes this very product; siracha that is hand crafted using only the best ingredients and without chemicals or preservatives! The sauce is amazing and each batch is totally different which makes it so fun and unique! She recently paired up with The Jam Stand, also in Brooklyn and made a siracha/peach jam hybrid!! Oh my gosh it is so good, its spicy, sweet and just about the best jam I have ever eaten! I slather it on toast, dollop it on top of ice cream and had the crazy idea to use it in a bbq sauce over grilled meat, boy was that a hit! I realize that peaches are not quite in season here in NY (its only June), but I have some in my freezer from last year that I picked at Bowman's Orchards in Rexford, NY. Fresh peaches are ideal but I just couldn't wait to use the jam so I went with frozen, still so good! I rarely buy condiments, I prefer to make them at home for a few reasons: One, I can control the ingredients, using local or organic ones. Two, it is so much better when you make things homemade, it really does taste amazing and its so satisfying when you make stuff like bbq sauce, your family is always so impressed. Third, its incredibly cheap compared to store bought, you save a ton of money making it yourself.

The seasonal slaw I make all summer long with whatever veggies are in season. That means its full of great nutrients and tons of flavor, and also saves you tons of money. When you buy produce in season, its so much cheaper. This particular slaw was a combination of cabbage, radishes and kohlrabi. All of these veggies are showing up at the farmers markets right now and are at their peak for flavor. I love the addition of radish in this recipe because its slightly spicy and makes for an interesting mix of flavors. Kohlrabi looks pretty gnarly but its so delicious. It has the flavor of both cabbage and broccoli,  but its very tender. It lends itself very well to making slaw, it grates beautifully! You will have to make sure to drain your vegetables well when you grate them, I like to wrap them in a clean kitchen towel and squeeze the water out. You will be so surprised at the amount of water in root vegetables. If you don't do this you will end up with a sloppy, watery mess.


This recipe serves 2-4.


BBQ Sauce

2 Tbsp pasture raised butter
1/2 White onion, peeled and diced.
2 Cloves organic garlic, minced or grated.
3 Organic peaches, skins removed, chopped.
1 1/4 Cups organic ketchup, I used Annie's.
1/4 Cup fair trade, organic raw cane sugar.
1/4 Cup Organic molasses
3 Tbsp organic, raw, apple cider vinegar
1/4 Cup Jojo's siracha peach jam, any peach preserves or jam will work just add a pinch of cayenne pepper or extra siracha to the sauce.
2 Tbsp Jojo's siracha, any hot sauce can be substituted or red pepper flakes, to taste.
1 Tbsp fresh ginger, minced or grated.
Sea salt & fresh ground pepper, to taste.

2 farm raised, local skin on, bone-in chicken leg/thigh, mine are one piece.
Sea salt & fresh ground pepper, to season chicken.


1 organic kohlrabi, peeled and grated.
1 Bunch organic radishes, about 5 or 6 radishes, grated.
1/2 Organic cabbage, sliced thinly or grated.
1 (6oz) container plain Greek yogurt, I used Chobani.
1/4 Cup olive oil mayo, I use Hellman's.
Juice of one lemon
4 Tbsp fair trade, organic, raw cane sugar, you may need more or less depending on your taste.
1 Tbsp celery salt
Sea salt & fresh ground pepper, to taste.


Pre-heat a charcoal grill. Salt & pepper chicken on all sides and grill for 20-25 minutes or until cooked all the way through. It will take a long time with meat on the bone so make sure to cut in and see if the juices run clear. Set aside, covered, to rest, about 10 minutes.

While chicken is cooking, in a small sauce pan over medium heat melt butter and add in onion, garlic and peaches. Cook till tender, about 5 minutes. Add in the rest of the ingredients and stir to combine, simmer over medium low heat, covered for 30 minutes. Remove from heat and set aside.

Make sure to squeeze all excess water from your grated vegetables. I place them in a clean kitchen towel and wring them out. Place them in a large bowl.

In a small bowl combine yogurt, mayo, lemon juice, sugar, celery salt, sea salt and pepper. Whisk to combine. Pour half over the veggies and mix to coat all the veggies evenly. Use more dressing as needed. Set in the fridge to cool.

To serve, put down a bed of slaw, top with a chicken thigh/leg and top with bbq sauce. I love the bbq sauce over everything, it gives a great sweet and spicy kick that is cooled off with the creamy slaw! Enjoy!

No comments:

Post a Comment