United States / Main
North Carolina Style BBQ Chicken
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
- chicken thighs and drumsticks, each; skinless, bone-in thighs and drumsticks3
- barbecue rub
- apple cider vinegar1/2 cup
- honey1/4 cup
- worcestershire sauce2 tbsp
- hickory chips, soaked1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Season chicken liberally with the barbecue rub. Gently massage into meat and refrigerate for at least 1 hour.
Meanwhile, combine the vinegar, honey, and Worcestershire sauce.
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.
Once coals are heated, disperse evenly along the bottom of the grill. Toss in soaked hickory chunks and reapply the grate.
Grill chicken over medium low, turning often and brushing with vinegar mixture when turned, until internal temperature reaches 165°F.
Remove and let rest for 7 minutes.
While chicken is resting, boil remaining vinegar mixture on high for 5 minutes. Drizzle over chicken and serve warm.
Region evidence: recipe text — “North Carolina Style BBQ Chicken”
