Grilled Chicken with Whiskey Barbecue Sauce and Spicy Slaw

Ingredients

• 1 pound cabbage cut into shreds
• 2 tablespoons champagne vinegar 
• 6 servings meat from a rotisserie chicken 
• 6  chicken legs bone-in with thighs attached or small breast halves (3 3/4 lbs. total)
• 1 tablespoon cider vinegar 
• 2 tablespoons cilantro leaves chopped
• 2 tablespoons blackstrap molasses dark
• 2 tablespoons dijon mustard 
• 1 large garlic clove minced
• 1 tsp hot sauce such as tabasco 
• 6 servings sauce 
• 1.3 cups catsup 
• 0.5 teaspoon kosher salt 
• 1 tablespoon juice of lime 
• 0.3 cup olive oil extra-virgin
• 1 tablespoon olive oil 
• 0.3 teaspoon pepper 
• 0.5  bell pepper red cut into thin strips
• 0.5 teaspoon chile flakes red
• 0.3  onion red cut into long slivers
• 6 servings slaw 
• 2 tablespoons sugar 
• 2 tablespoons whiskey such as jack daniel's 
• 2 tablespoons worcestershire 

Equipment

• bowl
• sauce pan
• grill
• ziploc bags

Directions

1. AT HOME
2. Combine ingredients in a medium saucepan. Cover and simmer 45 minutes to blend flavors, stirring occasionally with a long spoon (sauce spatters).
3. Add a little water if sauce gets too thick to pour.
4. Let cool, then transfer to a plastic container and chill up to 1 week.
5. Make slaw: Toss vegetables in a large bowl to blend.
6. 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.
7. Prepare chicken: In a large bowl, coat chicken in oil; pack in a resealable plastic bag and chill up to 2 days, or freeze.
8. In CAMP
9. 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.
10. 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.
11. Toss slaw and dressing in a large bowl and serve with chicken and reserved sauce.