Carolina BBQ Chicken Recipe
Get ready to experience BBQ bliss with this Carolina-style chicken that’ll make your taste buds dance! This isn’t your typical sticky-sweet barbecue – we’re talking about a bold, tangy mustard-based sauce that’s the pride of South Carolina.
The secret to this showstopper is the perfect balance of yellow mustard, brown sugar, and spices that create a sauce so good, you’ll want to put it on everything. Trust me, once you try this Carolina gold, there’s no going back to regular BBQ sauce!
Ingredients
For the Carolina Gold Sauce:
- 1½ cups yellow mustard
- 1 cup light brown sugar
- ½ cup cider vinegar
- 4 tablespoons butter
- ¼ cup water
- 1 tablespoon fish sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
For the Chicken:
- 4 chicken thighs, skin-on
- 4 chicken legs, skin-on
Steps
- Preheat your grill to medium-high heat (375-400°F/190-204°C). Create two temperature zones by leaving one side with direct heat and the other for indirect cooking.
- In a medium saucepan, combine mustard, brown sugar, and cider vinegar. Whisk until smooth. Bring to a boil over medium-high heat, watching carefully as mustard can scorch easily. Reduce to low and simmer.
- Add remaining sauce ingredients: butter, water, fish sauce, and all spices. Simmer for 5 minutes until slightly thickened – sauce should coat the back of a spoon but still be easily brushable. Cool to room temperature (about 30 minutes).
- Place chicken skin-side down on the direct heat zone. Cook for 4-5 minutes until skin is golden brown and crispy. Watch for flare-ups from dripping fat.
- Flip chicken and move to indirect heat. Baste generously with sauce. Cook 3 minutes. Internal temperature should reach 165°F (74°C) when done.
- Turn and baste every 3 minutes, repeating twice more. This creates layers of flavor and ensures even cooking.
- Rest chicken on a platter for 5 minutes to allow juices to redistribute. Serve with extra sauce on the side.
Smart Swaps
- Use boneless skinless thighs to reduce fat while keeping flavor
- Replace brown sugar with monk fruit sweetener (1:1 ratio) for sugar-free version
- Substitute coconut aminos for fish sauce for gluten-free option
Make It Diabetes-Friendly
- Use Swerve Brown Sugar Substitute (1:1 ratio) – reduces carbs by 24g per serving
- Choose all dark meat pieces – slower glucose impact
- Serve with low-carb sides like grilled vegetables
- Keep portions to 4-6 ounces of chicken per serving
Pro Tips
- Let sauce cool completely before using – it will thicken and cling better
- Don’t skip the fish sauce – it adds crucial umami depth
- Always oil your grill grates before cooking to prevent sticking
- Use a meat thermometer for perfect doneness every time