Carolina Bbq Chicken Roasted Vegetables Recipes

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GRANDDADDY'S CAROLINA BBQ CHICKEN



Granddaddy's Carolina BBQ Chicken image

Posting this for my daughters, who always loved my father's Carolina barbecue chicken. I will give instructions for both oven preparation and grill preparation. Just remember - slow coals, lots of dipping and turning!

Provided by Susan Feliciano @frenchtutor

Categories     Chicken

Number Of Ingredients 5

1 or 2 - chickens, cut into pieces
1 quart(s) apple cider vinegar
1 stick(s) margarine or butter
3-4 pinch(es) dried red pepper flakes
1 - charcoal grill (if desired)

Steps:

  • Melt the margarine in the quart of vinegar over medium heat in a medium saucepan. Stir in the red pepper flakes.
  • OVEN METHOD: Dip chicken pieces in the vinegar sauce and place skin-side up in a greased metal 9x13" pan or 2 pans if necessary. Bake in a 400° oven, spooning a little of the vinegar mixture over the chicken pieces every 15 minutes or so, for 1 hour, or until chicken is well done. Switch to broiler for 5-10 minutes to crisp and brown the skin on the chicken pieces. Place chicken pieces on serving platter, and combine pan drippings with remaining vinegar sauce on the stove and bring to a boil. Serve with the chicken and Texas toast.
  • GRILL METHOD: Make a nice bed of charcoal and position grill rack high over it, so the heat is not too intense. Dip chicken pieces in the vinegar sauce and place on grill, turning frequently. Continue to dip in the sauce each time you turn the pieces. Grill slowly until chicken is cooked through and skin is brown and crispy. Heat sauce to boiling and serve with chicken and Texas toast.
  • This dish is traditionally served with biscuits or thick bread for dipping in the sauce, called "sopchkin." Accompaniments include https://www.justapinch.com/recipes/side/vegetable/susans-southern-succotash.html?p=1, Cole slaw, and sometimes https://www.justapinch.com/recipes/side/vegetable/my-first-baked-beans.html?p=1.

CAROLINA-STYLE BARBECUE CHICKEN



Carolina-Style Barbecue Chicken image

I got this in an email from French's mustard. Its very simple and sounds very good! (Time doesn't include the marinating time)

Provided by jovigirl

Categories     Chicken Breast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs boneless skinless chicken breast halves
3/4 cup packed light brown sugar, divided
3/4 cup yellow mustard
1/2 cup cider vinegar
1/4 cup cayenne pepper sauce
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce

Steps:

  • Place chicken into resealable plastic storage bag. Combine 1/2 cup brown sugar, mustard, vinegar, hot sauce, oil and Worcestershire in 4-cup measure; mix well. Pour 1 cup mixture over chicken. Seal bag; marinate in refrigerator 1 hour or overnight.
  • Pour remaining mustard mixture into small saucepan. Stir in remaining 1/4 cup sugar. Bring to a boil. Reduce heat; simmer 5 minutes or until sugar is dissolved and mixture thickens slightly, stirring often. Reserve for serving sauce.
  • Grill chicken on greased rack over medium-high heat 10 to 15 minutes or until chicken is no longer pink in center, turning once. Discard marinade. Serve chicken with reserved sauce.

Nutrition Facts : Calories 244.4, Fat 5.1, SaturatedFat 0.8, Cholesterol 65.8, Sodium 395.7, Carbohydrate 21.8, Fiber 0.3, Sugar 20.6, Protein 26.5

CAROLINA-STYLE BARBECUE CHICKEN



Carolina-Style Barbecue Chicken image

The hallmark of Carolina BBQ is a tangy sauce with a vinegar base and just a little spice, but no tomato product. While Carolina BBQ usually features pork, this recipe shows that the flavors work just as well on chicken. A little melted butter in the sauce helps balance the sharpness of the vinegar and mustard, and adds just enough thickness to cling to the meat.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/2 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 1/2 tablespoons mustard powder
2 teaspoons hot sauce
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
Vegetable oil, for brushing
1 large tomato, sliced
Prepared macaroni salad, for serving (optional)

Steps:

  • Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
  • Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
  • Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
  • Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

Nutrition Facts : Calories 425, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 127 milligrams, Sodium 866 milligrams, Carbohydrate 16 grams, Fiber 0 grams, Protein 31 grams

ONE-SKILLET ROASTED BBQ CHICKEN AND VEGETABLES



One-Skillet Roasted BBQ Chicken and Vegetables image

This one-skillet dish from Julie Wampler of Table For Two includes your meat and veggies and is made directly on the grill for a quick and easy dinner any night of the week!

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h20m

Yield 4

Number Of Ingredients 14

¾ cup ketchup
2 tablespoons dark brown sugar
1 tablespoon molasses
2 teaspoons apple cider vinegar
½ teaspoon garlic powder
½ teaspoon liquid smoke
½ teaspoon salt
½ teaspoon pepper
⅛ teaspoon cayenne pepper
2 medium baking potatoes, cut into quarters
3 large carrots, cut into 1-inch chunks
6 Brussels sprouts, halved
1 ½ pounds boneless, skinless chicken thighs
Reynolds Wrap® Non-Stick Foil

Steps:

  • Preheat grill to medium heat.
  • Whisk all the ingredients for the Kansas-Style BBQ sauce in a small bowl and set aside.
  • Place potatoes, carrots and Brussels sprouts into a 9-inch cast iron skillet. Place chicken thighs on top of the vegetables and using a pastry brush, generously brush Kansas-style BBQ sauce onto chicken thighs.
  • Cover cast iron skillet tightly with a sheet of Reynolds Wrap® Non-Stick Foil, with the non-stick side facing down on top of the chicken.
  • Place cast iron skillet onto grill and roast for 25 to 30 minutes. Remove foil and continue roasting for 15 minutes until chicken is tender and juices run clear or meat thermometer inserted into the center reads 180 degrees F.
  • Remove skillet from grill and let chicken cool for 20 minutes. Serve and enjoy!

Nutrition Facts : Calories 438.8 calories, Carbohydrate 48.5 g, Cholesterol 105 mg, Fat 13.1 g, Fiber 5.2 g, Protein 33.2 g, SaturatedFat 3.5 g, Sodium 944.1 mg, Sugar 23.7 g

OVEN-ROASTED CAROLINA BBQ CHICKEN WINGS



Oven-Roasted Carolina BBQ Chicken Wings image

No one will guess that these wings are made in the oven. The baking powder in the breading helps crisp up the skin, and then they're drenched in my traditional Carolina BBQ sauce, a mustard-based sauce. The sauce is great on pork too, and you can make it ahead and keep it in the refrigerator for up to 2 weeks.

Provided by Kardea Brown

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 16

Nonstick cooking spray, for the baking sheets
1 cup yellow mustard
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/3 cup apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
3 pounds whole chicken wings (about 14 wings)
1 cup all-purpose flour
2 teaspoons Miss Brown's House Seasoning, recipe follows
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F. Line two rimmed baking sheets with aluminum foil and place a wire rack on top of each. Coat the racks with nonstick cooking spray.
  • Make the Carolina BBQ sauce: Whisk together the mustard, brown sugar, granulated sugar, vinegar, Worcestershire sauce and hot sauce in a medium saucepan over medium heat. Simmer, stirring frequently, until the sauce thickens and the sugars dissolve, about 10 minutes. Set aside half of the sauce for the final basting and for serving.
  • Make the oven-roasted chicken wings: Pat the chicken wings dry with paper towels. Stir together the flour, House Seasoning and baking powder in a bowl. Dredge the chicken wings in the flour mixture and arrange on the wire racks in a single layer. Bake for 30 minutes. Turn, then baste with the Carolina BBQ sauce and bake until the chicken wings are browned and crispy and a thermometer registers 165 degrees F, 15 to 20 minutes longer.
  • Brush the roasted chicken wings with the reserved sauce before serving.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

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