Subj : Chick'N - 09
To   : All
From : Dave Drum
Date : Tue Aug 23 2022 11:56:36

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Chicken w/South Carolina-Style Bbq Sauce
 Categories: Poultry, Bbq, Sauces, Chilies
      Yield: 5 servings
 
MMMMM-------------------------BBQ SAUCE------------------------------
      1 c  Prepared yellow mustard
    1/4 c  Packed dark brown sugar
      2 tb Apple cider vinegar
      1 tb Ketchup
      1 ts Worcestershire sauce
    1/2 ts Garlic powder
    1/2 ts Bottled  hot sauce; more to
           - taste

MMMMM--------------------------CHICKEN-------------------------------
      4    Chicken thighs; bone-in
           - w/skin
      4    Drumsticks; bone-in w/skin
      1 tb Sea salt
 
  MAKE THE BARBECUE SAUCE AT LEAST 30 MINUTES AHEAD OF
  GRILLING: Combine all the ingredients for the sauce in a
  2-quart saucepan and set over medium-high heat on a back
  burner. Cook, stirring constantly for 2 minutes or until
  mixture is very steamy. (The sauce can bubble and spit,
  so use caution. To avoid burns, stir the sauce
  constantly to distribute heat.)
  
  Turn the heat to medium-low, and cook until sauce has
  thickened, 5 to 7 minutes more. When done, the sauce
  should be thick enough that a spoon will leave trails
  through the sauce when you stir. Set aside to cool.
  
  Once cool, measure 3/4 cup into a small bowl for the
  chicken. Set aside remaining sauce for serving.
  (Prepared sauce can also be made ahead and kept
  refrigerated for up to 2 weeks.)
  
  20 minutes before cooking, rub the chicken with sea
  salt: Rub both sides with salt. Set in fridge while you
  prep grill.
  
  When coals are gray and very hot, carefully move them to
  one side of the grill so that one side has hot, direct
  heat and the other side has indirect heat.
  (Alternatively, prepare a gas grill with two temperature
  zones for cooking.)
  
  Brush chicken generously on both sides with 3/4 cups of
  prepare barbecue sauce
  
  Place the chicken on the hot side of grill directly over
  coals, placing thighs skin-side down. After 2 to 3
  minutes, flip chicken and grill another 2 to 3 minutes,
  or until chicken is nicely browned or even slightly
  blackened on both sides.
  
  Move the chicken over to side without coals to finish
  cooking over indirect heat. Brush once more with
  barbecue sauce. Cover the grill.
  
  After 5 to 7 minutes, flip chicken. Cook another 12 to
  15 minutes until chicken is a rich golden brown, cooked
  through, and reaches an internal temperature of at least
  175+XF when tested with a meat thermometer.
  
  (I usually cook these thighs and drumsticks to a
  slightly higher internal temperature to be sure the meat
  is thoroughly cooked; the sauce and indirect heat keep
  the chicken from drying out.)
  
  Serve immediately with extra barbecue sauce.
  
  By: Elizabeth Stark
  
  Serves: 4 to 6 servings
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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