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

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