Bourbon BBQ chicken with red pepper mayo, pineapple-jalapeno coleslaw recipe

Chef David Rose shares his global grilled recipe with "GMA."

May 31, 2021, 8:30 AM

Celebrity chef David Rose joined "Good Morning Americe" for Memorial Day to kick off the Global Grill series with his sweet, spicy and savory spin on a summer favorite -- BBQ chicken.

Check out his full recipe below for a bourbon BBQ chicken with red pepper mayo and a pineapple-jalapeño coleslaw.

Bourbon BBQ Chicken with red pepper mayo and pineapple jalapeño coleslaw

Roasted pepper Mayo
1 whole pimiento (whole roasted red pepper)
1/2 cup mayonnaise
1 tablespoon Goya tomato sofrito
Juice of 1/2 lemon
1 tablespoon pickle juice
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
salt and pepper to taste

In a food processor blend whole roasted red pepper, sofrito, lemon juice, and pickle juice until finely blended. Add mayonnaise, paprika, and pinch of salt and pepper. Blend until everything is incorporated. Season to taste with salt and pepper if needed.

Bourbon BBQ Sauce
1 cup ketchup
1/3 cup bourbon
2 tablespoons brown sugar
2 tablespoon molasses
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
2 tablespoons Worcestershire sauce
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
2 tablespoons cider vinegar

In a medium-sized sauce pot on the stovetop, on medium-high heat add bourbon and brown sugar, whisk together and reduce by one-third in volume, about 1 minute.
Add the rest of the ingredients and spices, whisk and bring to a boil, then simmer for 3 to 4 minute. Cool to room temperature.

BBQ dry rub
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika

In a small bowl whisk all ingredients together until well incorporated.

Coleslaw dressing
1 cup mayonnaise
1/4 cup rice wine vinegar
2 tablespoons Dijon mustard
1/2 cup chopped cilantro
2 teaspoons maple syrup
1/4 teaspoon celery seed
1 to 2 dashes hot sauce
Salt and pepper to taste

Place all ingredients in a medium sized bowl and whisk until well incorporated. Season to taste with salt and pepper.

Pineapple Jalapeño Coleslaw
1/2 of a fresh pineapple, sliced in 1-inch thick slices
1 medium sized jalapeño
16 ounces coleslaw mix (carrots/green cabbage/red cabbage)
coleslaw dressing

Grill pineapple slices and jalapeños on medium high heat grill until nice and charred on both sides, about 8 to 10 mins.
Remove from grill and wrap jalapeño in plastic wrap, and allow to steam in skin for 5 mins; remove char from outside of jalapeño, remove seeds from inside and finely mince jalapeño; small dice the pineapple.
In a large bowl add the coleslaw mix, jalapeño, pineapple, coleslaw mix and pinch of salt and pepper. Mix until fully incorporated. Season to taste with additional salt and pepper if necessary.

Bourbon BBQ Chicken Sandwich

Cook time: About 35 minutes Yield: 4 servings

4 boneless-skinless chicken breast about 2 pounds
BBQ dry rub
bourbon BBQ sauce
red pepper mayonnaise
2 tablespoons olive oil
4 brioche buns
1/4 cup mayonnaise
4 bread & butter pickle sandwich slices
4 slices sharp cheddar cheese

Drizzle and rub olive oil on both sides of chicken breasts, and season liberally on both sides with BBQ dry rub.
Place chicken breast on medium-high heat grill (about 450 F) and grill 6 to 7 minutes on both sides.
Generously slather bourbon barbecue sauce on each side of the chicken breast, allowing the sauce to glaze 1 minute undisturbed on each side, adhering to the chicken.
Place one slice of cheese on each chicken breast, and melt; about 20 to 30 seconds; remove from grill.
Spread about a tablespoon of mayonnaise on each side of the brioche bun, and toast directly on the grill, about 15 to 20 seconds until nicely toasted.
Remove toasted buns from grill and spread red pepper mayo on each side of bun.
Place chicken breast on bottom bun, top with one pickle sandwich slice, and top bun.
Serve with a side of pineapple-jalapeño cole slaw.