North Carolina Style BBQ Chicken
Photo: Gatorfan252525, CC BY-SA 4.0
This chicken is a good way to taste eastern North Carolina barbecue at home. Instead of a thick tomato glaze, it uses a thin mop of cider vinegar, honey, and Worcestershire that soaks into the meat as it grills. Hickory smoke and a dry rub add depth, and boiling the leftover mop makes a safe, tangy sauce for drizzling over the finished thighs and drumsticks.
Instructions
Coat the chicken generously with barbecue rub and massage it gently into the meat. Refrigerate for at least 1 hour.
While the chicken rests in the fridge, stir together the vinegar, honey, and Worcestershire sauce to make the mop.
Fill a large chimney starter with charcoal briquets. Stuff a few sheets of oil-moistened newspaper under the chimney, light it, and wait 15 minutes for the coals to heat.
Spread the hot coals evenly across the bottom of the grill and scatter the soaked hickory over them. Set the grate back in place.
Grill the chicken over medium low heat, turning it often. Brush it with the vinegar mixture each time you turn it, and cook until the internal temperature reaches 165°F.
Take the chicken off the grill and let it rest for 7 minutes.
While it rests, boil the leftover vinegar mixture on high heat for 5 minutes. Drizzle it over the chicken and serve warm.
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