Carolina Style Bbq Chicken Thighs Recipes
CAROLINA-STYLE VINEGAR BBQ CHICKEN
I live in Georgia, but I appreciate the tangy, sweet taste of Carolina barbecue chicken. In fact, my sons are more likely to show up to dinner if they know I'm serving this slow cooker recipe. -Ramona Parris, Canton, Georgia
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mix the first 6 ingredients. Place chicken in a 3-qt. slow cooker; add vinegar mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Shred chicken with 2 forks. Return meat and reserved cooking juices to slow cooker; heat through. If desired, serve chicken mixture on buns.
Nutrition Facts : Calories 134 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 228mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
DELICIOUS GRILLED BBQ CHICKEN THIGHS
Steps:
- Gather the ingredients.
- Pat the chicken thighs dry with a paper towel.
- In a large bowl, whisk together olive oil, white vinegar, salt, granulated sugar, and red pepper flakes.
- Place chicken thighs in a resealable plastic bag.
- Pour marinade over top, seal bag, and turn to coat. Refrigerate for four to six hours, or up to overnight.
- Gather the ingredients.
- Prepare the sauce by combining ketchup, white vinegar, brown sugar, sweet paprika, olive oil, chili powder, garlic powder, cayenne pepper, if using, and salt in a small saucepan.
- Bring to a boil, then reduce to a simmer. Continue to simmer over low heat for 15 minutes, stirring occasionally.
- Remove sauce from heat and allow to cool for 10 minutes to thicken; then cover and set aside. If making the sauce a day in advance, cool completely and store in an airtight container in the refrigerator. Bring the sauce to room temperature before finishing the recipe, but do not boil or overheat it.
- Heat a grill on medium-low heat to about 300 F. Remove chicken from marinade, discard remaining marinade, and place chicken thighs skin-side down on heated grill.
- Cook for about 30 minutes with the lid down, turning occasionally.
- During the last 20 minutes or so of cooking, brush sauce over the chicken until the meat reaches an internal temperature of 165 F and the sauce has cooked down to a sticky consistency. Make sure to test more than one piece for consistency.
- Once cooked through, remove the chicken from the heat and place onto a large platter. Tent with aluminum foil and let rest for 10 minutes.
Nutrition Facts : Calories 690 kcal, Carbohydrate 17 g, Cholesterol 290 mg, Fiber 1 g, Protein 54 g, SaturatedFat 12 g, Sodium 1250 mg, Sugar 14 g, Fat 47 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CAROLINA STYLE BBQ CHICKEN THIGHS
Sweet and tangy BBQ sauce. Yum
Provided by barbara lentz
Categories Chicken
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Place the chicken in a large resealable bag. Mix remaining ingredients together. Pour half of the sauce over the chicken and let marinate in the fridge for at least 1 hour or overnight.
- 2. Preheat the oven 350 degrees.Place the chicken and the marinade from the bag in the baking dish. Bake about 40 minutes turning the chicken once.
- 3. Place the remaining sauce in a sauce pan and bring to a boil. Reduce to a simmer and simmer 5 minutes. Remove the chicken from the oven. Pour the remaining sauce over the chicken and serve
CAROLINA-STYLE BARBECUE CHICKEN
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
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
CAROLINA MUSTARD BBQ CHICKEN
Grilling over low heat then quick-searing ensures perfectly cooked chicken that's juicy on the inside and crisp on the outside. Brush the chicken with a tangy Carolina-style barbecue sauce that features yellow mustard, cider vinegar and Grill Mates® Applewood Rub.
Provided by Grill Mates
Categories Entrees,
Yield 6
Number Of Ingredients 5
Steps:
- Season chicken with 3 tablespoons of the Applewood Rub. Refrigerate 30 minutes, if desired.
- Mix mustard, vinegar, water and remaining 2 tablespoons of Applewood Rub in medium bowl until blended. Set aside.
- Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side. Place chicken on unlit side of grill. Close grill.
- Grill 40 to 45 minutes or until internal temperature of thickest part of chicken is 165°F, turning occasionally. Move chicken to lit side of grill with skin-side down. Brush with mustard barbecue sauce. Turn lit side of grill to high.
- Grill, uncovered, 3 to 5 minutes longer or until chicken is charred, turning once and brushing with additional sauce.
Nutrition Facts : Calories 272 Calories
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5/5 (1)Total Time 40 minsCategory DinnerCalories 609 per serving
- Preheat the grill.In a medium saucepan, whisk together the mustard, brown sugar and cider vinegar. Bring the mixture to a boil and then turn the heat to low and simmer.
- Stir in the butter, water, fish sauce, chili powder, cumin, cayenne, garlic powder, salt and pepper. Simmer for 5 minutes until the mixture has thickened a bit. Turn off the heat and cool to room temperature.
- Place the chicken on the grill skin side down and cook for 4 to 5 minutes. Turn the chicken over and baste with the barbecue sauce. Cook for an additional 3 minutes.
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Servings 4Total Time 1 hr 40 minsCategory Main Dish
- MAKE the Carolina-Style Barbecue Sauce: Combine vinegar, brown sugar, ketchup, mustard, garlic, onion powder and salt in medium saucepan. Bring mixture to a boil, stirring often. Reduce heat and simmer until mixture has reduced by about 1/3, about 45 minutes.
- PREHEAT grill to 400°F. Place four 12-by-10-inch sheets of Reynolds Wrap® Non-Stick Foil on your work surface with non-stick (dull) side toward food. Pour 1 cup of prepared barbecue sauce in a large bowl. Transfer the chicken leg quarters to bowl and completely cover with sauce.
- CENTER one chicken leg quarter on each sheet of foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- TRANSFER to the grill and cook for 20 minutes. Open each packet and baste with additional barbecue sauce. Close foil packets and continue cooking on the grill for 20 more minutes, or until a meat thermometer reaches 165°F and the juices run clear.
CAROLINA STYLE BARBECUE CHICKEN - RECIPE GIRL
From recipegirl.com
Cuisine AmericanCategory Main CourseServings 4Calories 691 per serving
- In a medium saucepan, whisk together the mustard, brown sugar and cider vinegar. Bring the mixture to a boil and then turn the heat to low and simmer.
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Reviews 11Estimated Reading Time 1 min
- Season the chicken with salt and pepper and place in a gallon size ziploc bag or airtight container. In a small bowl, whisk together all remaining ingredients. Reserve about 1/2 cup of the marinade and pour the rest over the chicken. Let marinate in the refrigerator for at least a couple hours.
- Preheat grill and oil the grates. Remove the chicken and place over the fire. Grill 10-15 minutes per side, or until cooked through. Cooking time will depend on the size of your chicken pieces. Serve with reserved sauce. Enjoy!
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- Combine first 4 ingredients in a small bowl, stirring well. Reserve and set aside 1/4 cup sauce mixture.
- Place chicken on grill rack coated with cooking spray. Brush half of remaining 1/2 cup sauce mixture over one side of chicken. Grill chicken 3 to 4 minutes. Turn chicken over; brush with remaining half of sauce mixture. Cook 3 to 4 minutes or until done. Place chicken on a serving platter; drizzle with reserved 1/4 cup sauce mixture.
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Reviews 10Category DinnerServings 4Estimated Reading Time 4 mins
- To make the South Carolina-style barbecue sauce, heat olive oil in a medium-sized saucepan over medium heat. Add the minced onions and sauté for 10 minutes. Edge heat down slightly if onions start to brown. Add the minced garlic and sauté for 1 minute more.
- Next, stir in all of the remaining ingredients. Bring mixture to a gentle boil and then turn heat to low. Stirring often, cook over low heat for 10 minutes. Adjust sweeteners, spices, vinegar, and salt levels to taste. Spoon half the sauce into a bowl for brushing on the grilled chicken, and reserve remaining sauce for serving.
- Get a large pile of charcoal going in your grill. When all the coals are gray, use tongs to move them to one side of the grill.
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- Mix everything together in a bowl or crockpot before adding the chicken. Flip the chicken a few times to fully coat both sides.
- Cover and cook on low for 1.5-2.5 hours or until the chicken reaches an internal temp of 165F. Be careful not to overcook or the chicken will be difficult to shred and rubbery. (You can cook on high, but the longer cook time will produce more flavorful chicken.)
- After the chicken is cooked, shred it with two forks or use a stand mixer with a flat beater attachment. (You can also chop the cooked chicken with a knife.)
- Set the crockpot to its keep warm function and add the chicken back to the crockpot. Let the chicken rest in the juices for an additional hour.
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- Prepare the marinade by combining the oil, vinegar, lemon juice, Worcestershire, garlic and seasonings in a large plastic storage bag.
- Add the raw chicken breast pieces to the marinade and seal to close then refrigerate up to 4 hours.
- Before removing the chicken pieces from the marinade, pound them to even out for equal cooking.
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