Texas-Style Barbeque Chicken with Carrot and Red Cabbage Slaw

Texas-Style Barbeque Chicken 

with Carrot and Red Cabbage Slaw

Ingredients:

4 chicken quarters, skinned

For the Texas Dry Rub

15ml sea salt

15ml paprika

15ml golden caster sugar

15ml dry mustard powder

Zest of 1 lemon

2.5ml cayenne pepper

5ml freshly ground black pepper

6 garlic cloves, peeled and crushed

For the Slaw

½ cucumber, cut into julienne strips

1 large carrot, coarsely grated

¼ red cabbage, finely shredded

50ml red wine vinegar

Salt and freshly ground black pepper

Method:

Mix together the dry rub in a bowl. Rub over the chicken and leave for at least an hour, or preferably overnight in the fridge.

Combine the salad ingredients in a bowl. Season and toss together to mix well.

Cook the chicken on the barbeque, braai or under a medium-hot grill for 10-12 minutes on each side, or until cooked through – when pierced with a skewer the juices should run clear.

Serve with the prepared slaw.