Name: Barbecue Chicken Hoecakes with Vinegar Slaw
Yield: Makes 6 servings
Ingredients: 1 1/2 pounds skinless boneless chicken thighs; Olive oil; Brown Sugar and Coffee Barbecue Sauce; 1 cup yellow cornmeal; 1/2 cup all purpose flour; 2 teaspoons sugar; 1 teaspoon baking powder; 3/4 teaspoon salt; 1 cup water; 2 tablespoons (1/4 stick) butter, melted, plus additional for griddle; 3/4 cup coarsely grated sharp cheddar cheese; Vinegar Slaw; 2 cups wood chips (such as hickory, apple, or cherry), soaked in 2 cups water for 1 hour, then drained; 13x9x1-inch disposable aluminum foil baking pan

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Barbecue Chicken Hoecakes with Vinegar SlawLisa Hubbard

Chef Art Smith gives chicken a southern twist: First he smokes it, then he shreds it and coats it in a brown sugar and coffee barbecue sauce. And he serves this chicken over hoecakes, which, as the menu puts it, are sweet cornmeal griddle cakes "traditionally cooked after a hard day's work on the farm."

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