Hi, there! I don't know what the weather is like in your part of town, but it's hinting at sweltering here in big bad Atlanta. And that means I'm not terribly interested in standing over a stove, let alone using our oven. So, what better idea than to whisk up a sauce and send Bo out back to grill up some chicken? :)
We ended up loving this recipe just as much as the BBQ Chicken Thighs recipe I posted last July! Carolina style sauces are mustard based, and while I wasn't loving on the sauce straight out of the bowl, it turned out so, so yummy on the chicken. And it cooked up so juicy that we didn't even end up using the dipping sauce on the table. Gotta love a recipe that cooks up in about 30 minutes and makes use of ingredients you probably already have on hand!
Carolina-Style BBQ Chicken
adapted from Food Network Magazine
1/2 c. yellow mustard
1/4 c. apple cider vinegar
1/4 c. light brown sugar
1 1/2 Tbsp. mustard powder
2 tsp. hot sauce
1/2 tsp. Worcestershire sauce
2 Tbsp. unsalted butter, melted
salt and pepper, to taste
6-8 skinless chicken thighs, bone-in
Preheat grill to medium.
Whisk all ingredients except chicken in a medium bowl. Reserve 1/4 cup of the sauce for dipping, on the table. Set aside 1/2 of the remaining sauce for basting on the grill. Place the chicken in a medium casserole dish or bowl and season with salt and pepper. Pour remaining sauce over the chicken and toss to coat. Let sit at room temperature for 10 minutes.
Brush the grill grates generously with vegetable oil. Grill the chicken, covered, occasionally dunking each piece into the reserved basting sauce. Grill until well marked and done, about 10-12 minutes per side.
Divide the sauce:
Grill mark goodness!
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