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1
Preheat a grill to high and an oven to 400 degrees F.
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2
In a small bowl, combine the liquid crab boil, salt, dark brown sugar, paprika, chili powder, black pepper and cayenne pepper.
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3
Drizzle skin side of the chickens with olive oil and place onto grill bone side down.
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4
Smear skin side with rub mixture and turn over after 5 minutes.
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5
Top bone side with additional pepper mixture and grill another 5 minutes.
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6
Place onto a sheet tray and into the oven for 20 minutes.
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7
Flip chickens and place in the oven for an additional 15 minutes until juices run clear.
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8
For the barbecue sauce:
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9
In a medium saucepan, heat the oil over medium-high heat.
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10
Add the onions and cook until the onions are lightly caramelized, 4 to 5 minutes.
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11
Add the garlic and chiles, and cook for 1 minute.
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12
Deglaze the pan with the vinegar and lime juice and cook until the liquid is reduced by half, 1 to 2 minutes.
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13
Add the adobo sauce, tomato sauce, molasses, syrup, mustard, bay leaves and salt.
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14
Bring to a simmer and cook until thick, stirring occasionally, 15 to 20 minutes.
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15
Remove from the heat and strain.
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16
Remove the chicken from the oven and slather with sauce.
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17
Turn the oven to broil and place chicken in oven for 30 seconds.
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18
Remove and serve with coleslaw.
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19
For the coleslaw:
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20
Combine the green and red cabbages, carrots, and green onions in a large mixing bowl.
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21
In a small bowl, toss the jicama with the lemon juice and add to the cabbage mixture.
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22
In a small mixing bowl, combine the vinegar, sugar, salt, and pepper and whisk until the sugar is dissolved.
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23
Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine.
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24
Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes.
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25
In a small bowl, combine the mayonnaise, buttermilk, and mustard and stir to combine.
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26
Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine.
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27
Cover and refrigerate for at least 1 hour and up to overnight before serving.
