01
In a medium saucepan over medium-high heat, bring the apple cider to a boil and boil until it has reduced to 175ml, around 10 to 12 minutes. Stir in the remaining sauce ingredients and return to a simmer. Reduce the heat to medium and continue simmering the sauce until it is slightly thickened, 8 to 10 minutes, stirring occasionally. Remove the saucepan from the heat and set aside.
02
In a small bowl combine the rub ingredients. Stir in the oil to make a wet rub. Brush the chicken legs evenly on both sides with the wet rub. Allow the chicken legs to stand at room temperature for 20 minutes before placing on the barbecue.
03
Prepare the barbecue for direct and in-direct cooking over medium heat (175° to 230°C).
04
Meanwhile, in a medium bowl combine the slaw ingredients and mix well. Set aside.
05
Barbecue the chicken legs over in-direct medium heat, with the lid closed as much as possible, until the juices run clear and the meat is no longer pink at the bone, 50 minutes to 1 hour, turning once. Remove the chicken legs from the grill, transfer to a rimmed baking sheet, and let rest until cool enough to handle, about 10 minutes. Toast the buns, cut side down, over direct medium heat, with the lid closed, for about 1 minute.
06
Using two forks, or your fingers, pull the chicken apart into shreds. Add the chicken to the saucepan with the sauce and heat over medium heat until hot, 2 to 3 minutes. Pile the chicken on the buns and top with coleslaw.
Ingredients
Instructions
the Ingredients
Sauce:
475 milliliters
apple cider or apple juice
120 grams
ketchup
2 tablespoons
plus 1 tsp cider vinegar
1 tablespoon
light brown sugar
½ teaspoon
granulated garlic
¼ teaspoon
dry mustard
⅛ teaspoon
ground cinnamon
Rub:
2 teaspoons
paprika
1 teaspoon
granulated garlic
½ teaspoon
sea salt
¼ teaspoon
chipotle chili powder
Slaw:
400 grams
shredded coleslaw blend
60 grams
mayonnaise
2 tablespoons
apple cider or apple juice
2 tablespoons
cider vinegar
1 teaspoon
granulated sugar
¼ teaspoon
freshly ground black pepper
2 tablespoons
extra-virgin olive oil
4
whole chicken legs, skin removed
6
hamburger buns, split
Instructions
01
In a medium saucepan over medium-high heat, bring the apple cider to a boil and boil until it has reduced to 175ml, around 10 to 12 minutes. Stir in the remaining sauce ingredients and return to a simmer. Reduce the heat to medium and continue simmering the sauce until it is slightly thickened, 8 to 10 minutes, stirring occasionally. Remove the saucepan from the heat and set aside.
02
In a small bowl combine the rub ingredients. Stir in the oil to make a wet rub. Brush the chicken legs evenly on both sides with the wet rub. Allow the chicken legs to stand at room temperature for 20 minutes before placing on the barbecue.
03
Prepare the barbecue for direct and in-direct cooking over medium heat (175° to 230°C).
04
Meanwhile, in a medium bowl combine the slaw ingredients and mix well. Set aside.
05
Barbecue the chicken legs over in-direct medium heat, with the lid closed as much as possible, until the juices run clear and the meat is no longer pink at the bone, 50 minutes to 1 hour, turning once. Remove the chicken legs from the grill, transfer to a rimmed baking sheet, and let rest until cool enough to handle, about 10 minutes. Toast the buns, cut side down, over direct medium heat, with the lid closed, for about 1 minute.
06
Using two forks, or your fingers, pull the chicken apart into shreds. Add the chicken to the saucepan with the sauce and heat over medium heat until hot, 2 to 3 minutes. Pile the chicken on the buns and top with coleslaw.