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Savor Southern flavors with grilled barbecue chicken served alongside zesty Charleston slaw and golden, fire-baked buttermilk biscuits. This hearty, flavorful meal is perfect for backyard cookouts and outdoor dining. Pairs well with a Tito’s American Mule.
Ingredients | Serves 4-6
- 4 chicken breasts, skin on, bone-in
- 4 chicken thighs, skin on, bone-in
For the Dry Rub
- 1 tsp. kosher salt
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- 1 tsp. onion powder
- ½ tsp. freshly cracked black pepper
For the Barbecue Sauce
- 3 cups apple cider vinegar
- ¼ cup packed brown sugar
- 2 tsp. kosher salt
- 2 tsp. garlic powder
- 2 tsp. onion powder
- ½ tsp. freshly cracked black pepper
- 1 tbsp. red pepper flakes
- 1 tsp. hot sauce
- ⅓ cup ketchup
For the Charleston Slaw
- 1 cup shredded purple cabbage
- ½ cup shredded carrots
- ¼ red onion, thinly sliced
- 1 small jalapeño, cored and thinly sliced
- Zest and juice of 1 lime
- ½ cup mayonnaise
- 2 tbsp. apple cider vinegar
- 1 tsp. hot sauce
For Fire-Baked Buttermilk Biscuits
- 2½ cups all-purpose flour, plus 2 tbsp. for rolling
- 1 tbsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- ½ cup salted butter, grated and kept cold
- 1 cup buttermilk, plus 2 tbsp. for brushing
- 2 tsp. honey
- Maldon salt, for sprinkling
To Prepare
To Prepare the Chicken
Simmer vinegar, sugar and salt until dissolved. Add spices, ketchup and hot sauce. Simmer 15 minutes and allow to cool. Rub chicken with dry mix. Grill to 165°F, basting with sauce every 5 minutes.
To Prepare the Slaw
Mix all ingredients of the slaw and serve alongside barbecue.
To Prepare the Fire-Baked Buttermilk Biscuits
Mix dry ingredients, fold in butter and buttermilk. Roll and fold dough twice. Cut biscuits and refrigerate 30 minutes. Grill-bake at 425°F for 20-25 minutes until golden.
Sponsored by Tito’s Handmade Vodka and Big Green Egg.
