Chef Art Smith gives chicken a southern twist: First he smokes it, then he shreds it and coats it in a brown sugar and coffee barbecue sauce. And he serves this chicken over hoecakes, which, as the menu puts it, are sweet cornmeal griddle cakes "traditionally cooked after a hard day's work on the farm."
Ingredients
Makes 6 servings
Chicken:
Hoecakes:
Special Equipment
For chicken:
Step 1
Prepare barbecue (medium-high heat). Spread drained wood chips in disposable foil pan. Remove grill racks from barbecue. Place foil pan with wood chips directly atop hot coals (for charcoal barbecue) or over flames (for gas barbecue). Return grill rack to barbecue. Brush chicken with oil; sprinkle with salt and pepper. When wood chips begin to smoke, place chicken on grill rack above pan with wood chips. Cover grill and smoke chicken until cooked through, turning occasionally, about 18 minutes. Transfer to large bowl and cool slightly. Shred chicken into bite-size strips; place in same bowl. Mix 2 1/2 cups barbecue sauce into chicken. DO AHEAD:Can be made 1 day ahead. Cover and chill.Rewarm chicken in barbecue sauce over medium-low heat before using, adding more barbecue sauce to moisten mixture, if needed.
For hoecakes:
Step 2
Preheat oven to 300°F. Mix first 5 ingredients in medium bowl. Add 1 cup water and melted butter and whisk until well blended. Heat griddle or large nonstick skillet over medium-high heat. Brush with additional melted butter. Working in batches, pour batter by 1/4 cupfuls onto griddle. Using back of spoon, immediately spread batter for each cake into oval shape about 4x21/2 inches; cook until bottom is golden brown, about 2 minutes. Turn cakes over and cook until bottoms are golden brown, 1 to 2 minutes longer. Place hoecakes on baking sheet and transfer to oven to keep warm while making remaining cakes. Place 2 hoecakes on each of 6 plates; sprinkle 1 tablespoon cheddar cheese over each cake. Top each with warm chicken in barbecue sauce. Spoon Vinegar Slaw atop chicken and serve.
How would you rate Barbecue Chicken Hoecakes with Vinegar Slaw?
Leave a Review
Reviews (9)
Back to TopIt was amazingly delicious! I didn´t make the recipe quite as it was... instead of fennel bulb, I used cabbage and bell pepper... I left the cabbage some time in boiling water, without letting it become to soft. Instead of coffee in the barbecue, because I like more classy flavors, I used some Worcestershire sauce and a little bit of ketchup... the flavor was amazing!! and I added some more flour and milk to the batter, because, suddenly, I had more guests! it was delicious anyway! It was a great idea for a tasty, different and fun supper!
HIOB
Guatemala
12/12/2012
You access the recipies by clicking on the word. As you can see it is in bold type. That is the clue. The recipe will appear.
Anonymous
Ocean, NJ
12/7/2012
Where is the recipe for the coffee barbecue sauce and the vinegar slaw? Hard to make this without all the recipes.
Frenchy21
12/7/2012
Sadly, I do not share the other reviewers' enthusiasm for this recipe. It was by no means a bad dish, but I found the sauce unremarkable and the combination too heavy. We shredded the chicken into small pieces but found it did not take well to this preparation. The slaw was time-consuming to make-- even with a mandolin--but it was good.
WillowbrookCooks
9/8/2011
Super yummy recipe and not as time consuming as I expected it to be. I used apple wood chips for smoking the chicken and would recommend apple over hickory for a mellower, sweeter flavor. Served with grilled corn and peach pie for dessert. A great summer meal; lots of steps you can do ahead of time that make it easy to serve to company if you don't want to spend the entire evening in the kitchen. Delicious.
lindseytea
Asheville, NC
6/24/2010
这是美妙的,相当容易与一些肖t cuts. I was looking for something different to whip up for a summer, family meal and everyone everyone enjoyed this. I grilled the chicken in the oven with bottled BBQ sauce with the addition of the strong coffee (interesting. not too much because it could be bitter). The hoecakes where easy to make and surprisingly yummy. For the slaw I simply used grated cabbage, red onion and --because it's growing so well this summer--fresh basil instead of parsley with the oil, vinegar and sugar per the recipe. I will make this again, possibly for company.
Anonymous
New Zealand
2/10/2010
Unlike the previous reviewer from AZ I actually made the whole recipe as written! And it was delicious, especially the barbecue sauce which I did blend in the food processor at the end since I prefer a smoother sauce. Grating the cheese on the hoecakes was a great touch as was serving the slaw on top. I did find, however, that the batter only made 10 not 12 cakes for me.
Anonymous
NY
12/27/2009
This dish was excellent. I made it for my dad and husband, and both really liked it. I did cheat on putting it together so that I could have it on a week night after work. I used a rotisserie chicken and my favorite bottled BBQ sauce. I also used julienned broccoli stems for the slaw instead of fennel (only because I didn't have any fennel on hand), which was actually really good with carrots and red onion. The hoecakes were the best part. The whole dish comes together very nicely in taste and presentation.
winnieandwoody
Scottsdale, AZ
9/17/2009
Excellent recipe. It does take time to prepare, but so well worth it. I didn't do the smoking of the thighs, but just grilled them. The complex flavors of the sauce combined with the vinegar slaw make this a very tasty meal. Next time, the only thing I'll do differently is make the Hoecakes thinner. Fortunately, I have enough chicken, sauce, & slaw left over for another great dinner. Susan in Portland, Or.
susahern
9/14/2009
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