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North Carolina Style BBQ Chicken

@arecipe.bsky.social

In eastern North Carolina, they use thin, vinegar-based barbecue sauces called mops, which differ from the thick, rich, tomato-based sauces most Americans are familiar with.

Ingredients

  • 3 each skinless bone-in chicken thighs and drumsticks
  • Barbecue rub
  • ½ cup apple cider vinegar
  • ¼ cup honey
  • 2 tbsp Worcestershire sauce
  • 1 cup soaked hickory chips

Instructions

  1. 1
    Season chicken liberally with the barbecue rub. Gently massage into meat and refrigerate for at least 1 hour.
  2. 2
    Meanwhile, combine the vinegar, honey, and Worcestershire sauce.
  3. 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. 4
    Once coals are heated, disperse evenly along the bottom of the grill. Toss in soaked hickory chunks and reapply the grate.
  5. 5
    Grill chicken over medium low, turning often and brushing with vinegar mixture when turned, until internal temperature reaches 165°F.
  6. 6
    Remove and let rest for 7 minutes.
  7. 7
    While chicken is resting, boil remaining vinegar mixture on high for 5 minutes. Drizzle over chicken and serve warm.
Method
Grilling

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:North_Carolina_Style_BBQ_Chicken