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
CAROLINA SMOTHERED CHICKEN WITH CREAMY MUSTARD SAUCE
Steps:
- For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat.
- Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside.
- For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon (start with 2 tablespoons for a milder sauce and add up to 8 total tablespoons for a more pungent, mustardy sauce) and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.
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
PRESSURE-COOKER CAROLINA-STYLE VINEGAR BBQ CHICKEN
I live in Georgia but I appreciate the tangy, sweet and slightly spicy taste of Carolina vinegar chicken. -Ramona Parris, Acworth, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a 6-qt. electric pressure cooker, mix the first 6 ingredients; add chicken. Lock lid and close the pressure-release valve. Adjust to pressure-cook on high for 5 minutes., Allow pressure to naturally release for 8 minutes, then quick-release any remaining pressure., Remove chicken and cool slightly. Reserve 1 cup cooking juices and discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. If desired, serve chicken mixture on buns.
Nutrition Facts : Calories 135 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
NORTH CAROLINA BBQ CHICKEN SAUCE
Make and share this North Carolina BBQ Chicken Sauce recipe from Food.com.
Provided by Chief Teer
Categories Sauces
Time 20m
Yield 2 Cups, 32 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients in a sauce pan.
- Simmer for 10 minutes.
- Allow to cool.
- Bottle for use on BBQ Chicken.
Nutrition Facts : Calories 12.5, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.9, Sodium 207.1, Carbohydrate 2.1, Sugar 1.8, Protein 0.1
SOUTHERN BBQ CHICKEN
Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning.
Provided by rachelu
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 9h10m
Yield 5
Number Of Ingredients 10
Steps:
- Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.
- Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
- Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
- Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.
- Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 423.5 calories, Carbohydrate 18.2 g, Cholesterol 127.9 mg, Fat 21.3 g, Fiber 0.5 g, Protein 39 g, SaturatedFat 5.2 g, Sodium 1527.8 mg, Sugar 14.9 g
SWEET MUSTARD CHICKEN THIGHS
These Carolina-style barbecue chicken thighs are smothered with a tangy-sweet sauce that will please the whole family. From Cooking Light.
Provided by Pinay0618
Categories Chicken Thigh & Leg
Time 9m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare grill.
- 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.
CAROLINA BBQ CHICKEN & ROASTED VEGETABLES
Lean on your baking sheet for Carolina BBQ Chicken & Roasted Vegetables. This Carolina BBQ chicken is made with tangy Heinz Carolina Vinegar BBQ Sauce.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place potatoes in microwaveable bowl; cover with waxed paper. Microwave on HIGH 5 min.; drain. Cool completely.
- Heat oven to 425°F. Cover rimmed baking sheet with foil.
- Add 1/4 cup barbecue sauce to potatoes; mix lightly. Spoon onto center of prepared baking sheet.
- Toss chicken with 1/2 cup of the remaining barbecue sauce; place next to potatoes on one side of baking sheet.
- Cut each ear of corn into 4 pieces; place in large bowl. Add remaining ingredients; mix lightly. Spoon onto other side of potatoes.
- Bake 25 to 30 min. or until chicken is done (165°F).
- Brush chicken with remaining barbecue sauce. Serve with vegetables.
Nutrition Facts : Calories 360, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 720 mg, Carbohydrate 42 g, Fiber 6 g, Sugar 17 g, Protein 18 g
STICKY BARBECUE CHICKEN
Nothing beats sticky chicken with barbecue sauce. Start in the oven to make sure it's cooked properly, then grill over hot coals for that lovely BBQ flavour
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course
Time 50m
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the chicken in a roasting tin, season well and cook for 40 mins or until cooked through. Either carry on with the recipe or cool and chill. This step can be done up to two days ahead.
- Put the sauce ingredients in a pan and bring to a simmer, then keep cooking until it thickens a little and looks shiny. Use straight away or cool and chill. The sauce will keep for a week in the fridge.
- Heat a barbecue until the coals are glowing white hot. Brush the chicken pieces all over with the sauce and barbecue them on each side until they are browned and sticky, then brush once more with the sauce. Don't worry about cooking them through, as they are already cooked. If you want to cook them indoors, coat them in the sauce and grill on a medium heat on all sides.
Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Protein 17 grams protein, Sodium 1.1 milligram of sodium
CAROLINA-STYLE BARBECUE CHICKEN
Yield 4 servings
Number Of Ingredients 0
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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 324
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CAROLINA BBQ CHICKEN RECIPE - THE SUBURBAN SOAPBOX
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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.
- Turn the chicken again and baste with the sauce. Cook for an additional 3 minutes. Repeat two more times.
CAROLINA STYLE BARBECUE CHICKEN - BAREFEET IN THE KITCHEN
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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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