Holy Tequila chef Michael Beeler shared his simple yet flavor-packed recipes for marinated grilled chicken and poblano slaw. He prefers grilling his chicken over charcoal, adding small wood chips to infuse a rich, smoky flavor. While the poblano slaw pairs perfectly with the grilled chicken, Chef Beeler also recommends serving it alongside pork, fish tacos or as a versatile side dish to elevate any meal.

Holy Tequila – Easy grilled chicken & poblano slaw

Ingredients (grilled chicken) 

6-8 pieces of your preferred bone-in or bone-out chicken

1/4 cup olive oil

2 tablespoons apple cider vinegar

1/4 cup soy sauce

1/4  cup Worcestershire sauce

1 squeezed and zested lemon

1/4 cup chopped parsley or cilantro

1 cup brown sugar

2 tablespoons Dijon mustard 

1 tablespoon salt

2 teaspoons ground black pepper

3 cloves minced garlic

Directions

[1] Combine all ingredients in a large bowl or resealable bag, ensuring the chicken is fully coated. For maximum flavor, marinate overnight or for at least 4 hours in the refrigerator. [2] Heat your grill to medium heat. Cook the chicken until the internal temperature reaches 165 degrees, turning occasionally to ensure even grilling and a smoky char. [3] Let the chicken rest for 5 minutes before serving to lock in juices. Enjoy with poblano slaw or your favorite sides. 

Ingredients (poblano slaw) 

1/2 head shredded green cabbage

1 julienned poblano pepper

1 julienned red bell pepper

1 julienned  carrot

1 julienned yellow onion

3 tablespoons chipotle mayo

4 teaspoons red wine vinegar

2 teaspoons sugar

2 teaspoons salt

Directions

[1] In a large bowl, mix the shredded cabbage, poblano pepper, red bell pepper, carrot and onion until evenly combined. [2] Add the chipotle mayo, red wine vinegar, sugar and salt to the vegetables. Toss well to coat everything evenly. [3] Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled alongside grilled chicken, pork, fish tacos or as a versatile side dish.

Wood chips 101

Grilling is as much about the flavor as it is about the sizzle, and wood chips are your secret weapon to elevate every dish. Whether you’re a pitmaster or a weekend griller, understanding the nuances of different wood chips can transform your meals.

Hickory: Hickory wood chips are the ultimate go-to for grilling enthusiasts. They produce a strong, smoky flavor that works wonders with pork, ribs and beef. For an iconic Southern barbecue taste, pair hickory with a sweet rub or tangy sauce. 

Applewood: Looking for something lighter? Applewood adds a touch of fruity sweetness, perfect for poultry, pork and fish. Its delicate profile complements the natural flavors without overpowering them.

Mesquite: Mesquite wood chips are all about intensity. Best used for beef and lamb, this bold wood imparts a distinctive, earthy smoke flavor. Use it sparingly to avoid overpowering your dish.

Cherry: Cherry wood chips bring a mild sweetness and rich red hue to meats like chicken, turkey and even vegetables. Try mixing cherry with hickory for a balanced flavor profile.

Oak: If you want versatility, oak is your best friend. It offers a medium smoky flavor that complements everything from brisket to seafood. Oak burns slowly and evenly, making it ideal for long smoking sessions.

Pecan: Pecan chips deliver a rich, nutty flavor with a hint of sweetness. They’re perfect for smoking poultry, pork and even desserts like grilled peaches or pineapple.

How to use wood chips

For charcoal grills: Soak the chips in water for 30 minutes, then place them directly on the hot coals or in a smoker box.

For gas grills: Use a smoker box or wrap the soaked chips in aluminum foil, poking holes to release the smoke. Place the packet over the burner.

Pro tip: Experiment by mixing wood chips to create unique flavor profiles. A 50/50 blend of applewood and cherry, for example, adds sweetness and depth to your dishes.