RCI-MT.002.0042.001
North Carolina Style BBQ Chicken
In Eastern N.C., they use thin, vinegar based sauces called mops unlike what most Americans think of
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- each skinless bone-in thighs and drumsticks3 unit
- apple cider vinegar1/2 cup
- honey1/4 cup
- Worcestershire sauce2 tbsp
- Barbecue rub1 unit
- soaked hickory chips1 cup
Method
1
Season chicken liberally with Rub. Gently massage into meat and refrigerate for at least 1 hour.
2
Meanwhile, combine remaining ingredients.
3
Place enough charcoal briquets to fill the charcoal compartment of a large chimney starter. Wad up some oil-moistened newspaper, stick under the compartment, and light. Wait 15 minutes.
4
Once coals are heated, disperse evenly along the bottom of the grill. Toss in soaked hickory chunks and reapply the grate.
5
Grill chicken over medium low, turning often and brushing with vinegar mixture when turned, until internal temperature reaches 165°.
6
Remove and let rest for 7 minutes.
7
While chicken is resting, boil remaining vinegar mixture on high for 5 minutes. Drizzle over chicken and serve chicken warm.