For the BBQ Chicken:
Serves 10-12
3 pounds skinless boneless chicken thighs
salt and pepper for seasoning the chicken
2 tablespoons canola oil
1 large onion, sliced
2 tablespoons chopped garlic
¼ cup tomato paste
1 cup ketchup
3/4 cup tomato sauce
½ cup water
½ cup apple cider vinegar
1/3 cup dark brown sugar
2 tablespoons finely chopped canned chipotle in adobo sauce (seeded if you’re wimpy; we leave the seeds in and even add more hell yeah!)
2 teaspoons dried mustard powder (or French’s prepared mustard in a pinch)
1 teaspoon salt
1 teaspoon freshly ground black pepper
Potato buns or King’s Hawaiian buns (toasted if you want)
For the Slaw:
1 pound green cabbage, shredded (6 cups)
1 pound red cabbage, shredded (6 cups)
1 large carrot, peeled and grated (1 cup)
4 scallions (greens and whites), thinly sliced
1 cup pineapple chunks, chopped
1 ½ cups mayonnaise
¼ cup apple cider vinegar
1 tablespoon sugar (optional)
1 teaspoon pepper