Carolinas Vinegar BBQ Chicken

Carolinas Vinegar BBQ Chicken

Tangy cider vinegar sauce brushed over smoky grilled chicken, a Carolina classic.

Total 2 hr 5 min Makes 4 servings Calories 410/serving

Dietary

Keto, Wheat free, Nut free, Halal

Allergens

Dairy

This Eastern Carolina-style barbecue chicken is bathed in a thin, peppery vinegar sauce instead of a thick tomato glaze, letting the smoky grilled meat shine through. The sauce bastes the chicken as it cooks and doubles as a finishing drizzle, delivering a bright, tangy contrast to the char. It's a casual, hands-on dish well suited to backyard cookouts and summer dinners.

Ingredients

  • 8 bone-in chicken thighs and drumsticks, skin on
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons unsalted butter
  • 1 tablespoon brown sugar
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, coarsely ground
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon Worcestershire sauce

Method

  1. In a small saucepan, combine the apple cider vinegar, water, butter, brown sugar, red pepper flakes, 1 teaspoon kosher salt, 1 teaspoon black pepper, cayenne, and Worcestershire sauce.

  2. Bring the vinegar mixture to a simmer over medium heat, stirring until the butter and sugar dissolve, then remove from heat and set aside.

  3. Pat the chicken pieces dry with paper towels, then rub all over with vegetable oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

  4. Preheat a grill to medium heat, about 350°F, setting up a two-zone fire with one side hotter than the other.

  5. Place the chicken skin-side up over indirect medium heat, cover, and cook for 20 minutes.

  6. Flip the chicken, brush generously with the vinegar sauce, and continue cooking over indirect heat for another 15 minutes, basting once more halfway through.

  7. Move the chicken pieces over direct heat and grill, turning occasionally, until the skin is crisp and an instant-read thermometer inserted into the thickest part reads 165°F, about 5 minutes.

  8. Transfer the chicken to a platter, brush once more with the remaining vinegar sauce, and let rest for 5 minutes before serving.

Related recipes

Rate this recipe

★ 3.7 (1)

Comments

    Log in to comment.

    Carolinas Vinegar BBQ Chicken

    This Eastern Carolina-style barbecue chicken is bathed in a thin, peppery vinegar sauce instead of a thick tomato glaze, letting the smoky grilled meat shine through. The sauce bastes the chicken as it cooks and doubles as a finishing drizzle, delivering a bright, tangy contrast to the char. It's a casual, hands-on dish well suited to backyard cookouts and summer dinners.

    2 hr 5 min 4 servings 410 cal

    Ingredients

    • 8 bone-in chicken thighs and drumsticks, skin on
    • 1 tablespoon vegetable oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1 1/2 cups apple cider vinegar
    • 1/4 cup water
    • 2 tablespoons unsalted butter
    • 1 tablespoon brown sugar
    • 2 teaspoons crushed red pepper flakes
    • 1 teaspoon kosher salt
    • 1 teaspoon black pepper, coarsely ground
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon Worcestershire sauce

    Method

    1. 1

      In a small saucepan, combine the apple cider vinegar, water, butter, brown sugar, red pepper flakes, 1 teaspoon kosher salt, 1 teaspoon black pepper, cayenne, and Worcestershire sauce.

    2. 2

      Bring the vinegar mixture to a simmer over medium heat, stirring until the butter and sugar dissolve, then remove from heat and set aside.

    3. 3

      Pat the chicken pieces dry with paper towels, then rub all over with vegetable oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

    4. 4

      Preheat a grill to medium heat, about 350°F, setting up a two-zone fire with one side hotter than the other.

    5. 5

      Place the chicken skin-side up over indirect medium heat, cover, and cook for 20 minutes.

    6. 6

      Flip the chicken, brush generously with the vinegar sauce, and continue cooking over indirect heat for another 15 minutes, basting once more halfway through.

    7. 7

      Move the chicken pieces over direct heat and grill, turning occasionally, until the skin is crisp and an instant-read thermometer inserted into the thickest part reads 165°F, about 5 minutes.

    8. 8

      Transfer the chicken to a platter, brush once more with the remaining vinegar sauce, and let rest for 5 minutes before serving.