I’m calling this “Carolina”
barbecue sauce, but folks from both Carolinas will tell you that’s a misnomer.
After all, there are North and South versions, and within each state, there are
eastern, western, and just about all-points-in-between versions.
Perhaps the one thing that
Carolinians can agree on is that their downhome signature sauce is based on two
important ingredients: cider vinegar and yellow mustard. So unlike their thicker,
tomato-based counterparts, Carolina barbecue sauces—from all over—tend to be
wonderfully tangy and on the thin side. Think mop instead of brush when it’s
time to take it to the meat.
Many Carolina sauces are a
little spicy, typically calling for red pepper flakes and/or a splash of hot
sauce. I used both here for extra heat. Because heat is good.
Serves 4
Ingredients
- 2/3 cup cider vinegar
- 1/3 cup light brown sugar (or dark for a richer, molasses-like
taste)
- 3 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Tabasco or other hot
sauce
- 1/2 tsp dried red chile
flakes
- sea salt
- freshly ground black pepper
- olive or vegetable oil, for
rubbing grill grate
- 8 large chicken thighs
(about 4 lbs total), skin removed
Preparation
- Combine
the vinegar and next 5 ingredients (through chile flakes) in a small saucepan
and season with salt and pepper. Bring to a simmer, then reduce the heat to low,
cover, and cook 12 minutes. Remove from the heat and cool to room
temperature.
- Pour the sauce into a sealable container and refrigerate at least 4 hours to allow flavors to
blend (overnight, even better). Bring to room temperature before using.
|
Sauce Beginning to Cook |
|
Sauce Halfway Through |
|
Cooked Sauce |
|
Hot Carolina Barbecue Sauce |
- Rub the grill
grate with oil.
- Season the
chicken thighs with salt and pepper and grill, turning several times (and
covering the grill to prevent flare-ups), until golden brown and cooked
through, 20-25 minutes, depending on size.
- About 3 minutes
before the chicken is done, mop the thighs with some of the sauce.
|
Seasoned Chicken Thighs |
|
Chicken Beginning to Grill |
|
Grilled Thighs |
|
Glazed Chicken Thighs |
Transfer the chicken to a
board or platter and let rest 5 minutes before serving. Mop with more sauce and
pass any remaining sauce at the table.
|
Grilled Chicken Thighs with Hot Carolina Barbecue Sauce |
This looks so good. We love BBQ sauce and this is a great recipe. Thanks for sharing at #OMHGWW!
ReplyDeleteI love the idea of easy, real foods. This looks great! Thanks for joining us on Oh My Heartsie Girl Wordless Wednesday!
ReplyDeleteShellie
www.thefabjourney.com
Thanks much, Shellie --- I appreciate the opportunity to share recipes at OMHGWW!
DeletePam