Bourbon BBQ chicken with red pepper mayo, pineapple-jalapeno coleslaw recipe

Bourbon BBQ chicken with red pepper mayo, pineapple-jalapeno coleslaw recipe Movie star chef David Rose joined “Good Morning Americe” for Memorial Day to kick off the International Grill collection along with his candy, spicy and savory spin on a summer time favourite — BBQ hen.

Take a look at his full recipe beneath for a bourbon BBQ hen with purple pepper mayo and a pineapple-jalapeño coleslaw.

Bourbon BBQ Rooster with purple pepper mayo and pineapple jalapeño coleslaw

Roasted pepper Mayo
1 complete pimiento (complete roasted purple pepper)
1/2 cup mayonnaise
1 tablespoon Goya tomato sofrito
Juice of 1/2 lemon
1 tablespoon pickle juice
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
salt and pepper to style

Instructions
In a meals processor mix complete roasted purple pepper, sofrito, lemon juice, and pickle juice till finely blended. Add mayonnaise, paprika, and pinch of salt and pepper. Mix till the whole lot is included. Season to style with salt and pepper if wanted.

Bourbon BBQ Sauce
1 cup ketchup
1/3 cup bourbon
2 tablespoons brown sugar
2 tablespoon molasses
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
2 tablespoons Worcestershire sauce
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
2 tablespoons cider vinegar

Instructions
In a medium-sized sauce pot on the stovetop, on medium-high warmth add bourbon and brown sugar, whisk collectively and cut back by one-third in quantity, about 1 minute.
Add the remainder of the elements and spices, whisk and produce to a boil, then simmer for 3 to 4 minute. Cool to room temperature.

BBQ dry rub
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika

Instructions
In a small bowl whisk all elements collectively till properly included.

Coleslaw dressing
1 cup mayonnaise
1/4 cup rice wine vinegar
2 tablespoons Dijon mustard
1/2 cup chopped cilantro
2 teaspoons maple syrup
1/4 teaspoon celery seed
1 to 2 dashes sizzling sauce
Salt and pepper to style

Instructions
Place all elements in a medium sized bowl and whisk till properly included. Season to style with salt and pepper.

Pineapple Jalapeño Coleslaw
1/2 of a contemporary pineapple, sliced in 1-inch thick slices
1 medium sized jalapeño
16 ounces coleslaw combine (carrots/inexperienced cabbage/purple cabbage)
coleslaw dressing

Instructions
Grill pineapple slices and jalapeños on medium excessive warmth grill till good and charred on either side, about 8 to 10 minutes.
Take away from grill and wrap jalapeño in plastic wrap, and permit to steam in pores and skin for five minutes; take away char from exterior of jalapeño, take away seeds from inside and finely mince jalapeño; small cube the pineapple.
In a big bowl add the coleslaw combine, jalapeño, pineapple, coleslaw combine and pinch of salt and pepper. Combine till absolutely included. Season to style with further salt and pepper if obligatory.

Bourbon BBQ Rooster Sandwich

Cook dinner time: About 35 minutes Yield: 4 servings

4 boneless-skinless hen breast about 2 kilos
BBQ dry rub
bourbon BBQ sauce
purple pepper mayonnaise
2 tablespoons olive oil
4 brioche buns
1/4 cup mayonnaise
4 bread & butter pickle sandwich slices
4 slices sharp cheddar cheese

Instructions
Drizzle and rub olive oil on either side of hen breasts, and season liberally on either side with BBQ dry rub.
Place hen breast on medium-high warmth grill (about 450 F) and grill 6 to 7 minutes on either side.
Generously slather bourbon barbecue sauce on all sides of the hen breast, permitting the sauce to glaze 1 minute undisturbed on all sides, adhering to the hen.
Place one slice of cheese on every hen breast, and soften; about 20 to 30 seconds; take away from grill.
Unfold a few tablespoon of mayonnaise on all sides of the brioche bun, and toast immediately on the grill, about 15 to twenty seconds till properly toasted.
Take away toasted buns from grill and unfold purple pepper mayo on all sides of bun.
Place hen breast on backside bun, high with one pickle sandwich slice, and high bun.
Serve with a aspect of pineapple-jalapeño cole slaw.

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