June 27, 2011

Carolina-Style Barbecue Chicken

With summer in full swing I have the itch to grill everything. I love our grill and I'm so glad we finally caved in and bought one. So far we've grilled burgers (with a few complications...), corn on the cob, asparagus, chicken breasts, flank steak, and chicken thighs. We're getting better at this thing. And I can actually say "we" because the hubbs is out there with me. :)

These chicken thighs are by far the tastiest thing we've grilled. Not having to marinate these overnight is a huge bonus for me, as I tend not to read through an entire recipe (I'm still working on that) and disappoint myself when I realize the meat needs to be marinated and we won't be able to eat it until the next day. When will I learn...

I had most of these ingredients on hand. I used dijon instead of yellow mustard and omitted the hot sauce. I also halved the recipe, since we used four chicken thighs instead of 8. Our only issue was the cook time- about 20 to 25 minutes, with us checking often to see if they were done.

Source: Food Network 

1/2 cup yellow mustard (I used dijon mustard)
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 1/2 tablespoons mustard powder
2 teaspoons hot sauce (omitted)
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)

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.

What are you planning on cooking/baking/grilling for the 4th of July?


  1. I sometimes forget to read exactly how long to let things marinate too! Your barbecue chicken looks awesome!

  2. This looks so good! I've been wanting to try some new grilling recipes!

  3. Oh My Gosh! This looks so good. Would come over and share some of your recipes at my link party Cast Party Wednesday tomorrow?
    I hope to see you there!

  4. This chicken looks awesome! I would like to invite you to join us at Full Plate Thursday this week. Thank you for sharing and have a wonderful day!
    Miz Helen

  5. this looks delicious oh my what a great dinner you have there come see me at http://shopannies.blogspot.com

  6. This chicken dish looks fabulous!! We would love it if you came over to our blog hop and posted this recipe and any other chicken recipes you have. This week's theme is CHICKEN

    Hope to see you there!!




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