CAROLINA-STYLE VINEGAR BBQ CHICKEN
I live in Georgia, but I appreciate the tangy, sweet taste of Carolina barbecue chicken. In fact, my sons are more likely to show up to dinner if they know I'm serving this slow cooker recipe. -Ramona Parris, Canton, Georgia
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mix the first 6 ingredients. Place chicken in a 3-qt. slow cooker; add vinegar mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Shred chicken with 2 forks. Return meat and reserved cooking juices to slow cooker; heat through. If desired, serve chicken mixture on buns.
Nutrition Facts : Calories 134 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 228mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
PRESSURE-COOKER CAROLINA-STYLE VINEGAR BBQ CHICKEN
I live in Georgia but I appreciate the tangy, sweet and slightly spicy taste of Carolina vinegar chicken. -Ramona Parris, Acworth, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a 6-qt. electric pressure cooker, mix the first 6 ingredients; add chicken. Lock lid and close the pressure-release valve. Adjust to pressure-cook on high for 5 minutes., Allow pressure to naturally release for 8 minutes, then quick-release any remaining pressure., Remove chicken and cool slightly. Reserve 1 cup cooking juices and discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. If desired, serve chicken mixture on buns.
Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 228mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
CAROLINA STYLE BBQ CHICKEN THIGHS
Sweet and tangy BBQ sauce. Yum
Provided by barbara lentz
Categories Chicken
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Place the chicken in a large resealable bag. Mix remaining ingredients together. Pour half of the sauce over the chicken and let marinate in the fridge for at least 1 hour or overnight.
- 2. Preheat the oven 350 degrees.Place the chicken and the marinade from the bag in the baking dish. Bake about 40 minutes turning the chicken once.
- 3. Place the remaining sauce in a sauce pan and bring to a boil. Reduce to a simmer and simmer 5 minutes. Remove the chicken from the oven. Pour the remaining sauce over the chicken and serve
OVEN-ROASTED CAROLINA BBQ CHICKEN WINGS
No one will guess that these wings are made in the oven. The baking powder in the breading helps crisp up the skin, and then they're drenched in my traditional Carolina BBQ sauce, a mustard-based sauce. The sauce is great on pork too, and you can make it ahead and keep it in the refrigerator for up to 2 weeks.
Provided by Kardea Brown
Categories appetizer
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Line two rimmed baking sheets with aluminum foil and place a wire rack on top of each. Coat the racks with nonstick cooking spray.
- Make the Carolina BBQ sauce: Whisk together the mustard, brown sugar, granulated sugar, vinegar, Worcestershire sauce and hot sauce in a medium saucepan over medium heat. Simmer, stirring frequently, until the sauce thickens and the sugars dissolve, about 10 minutes. Set aside half of the sauce for the final basting and for serving.
- Make the oven-roasted chicken wings: Pat the chicken wings dry with paper towels. Stir together the flour, House Seasoning and baking powder in a bowl. Dredge the chicken wings in the flour mixture and arrange on the wire racks in a single layer. Bake for 30 minutes. Turn, then baste with the Carolina BBQ sauce and bake until the chicken wings are browned and crispy and a thermometer registers 165 degrees F, 15 to 20 minutes longer.
- Brush the roasted chicken wings with the reserved sauce before serving.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
BBQ CHICKEN THIGHS IN THE OVEN
These sticky, sweet BBQ chicken thighs in the oven are easy to make, especially when it's too cold outside to fire up the grill.
Provided by tak
Categories Baked Chicken Thighs
Time 2h40m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk together brown sugar, barbecue sauce, ketchup, honey, and soy sauce in a large glass or ceramic bowl. Set aside 1/2 cup of the mixture and refrigerate for basting. Add chicken thighs to the remaining marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 6 hours.
- When ready to cook, preheat the oven to 425 degrees F (220 degrees C).
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken in a glass baking dish.
- Bake in the preheated oven, basting occasionally with the reserved 1/2 cup marinade, until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 454.1 calories, Carbohydrate 68.1 g, Cholesterol 86.5 mg, Fat 10 g, Fiber 0.2 g, Protein 24.5 g, SaturatedFat 2.8 g, Sodium 885.4 mg, Sugar 65.2 g
CAROLINA-STYLE BARBECUE CHICKEN
I got this in an email from French's mustard. Its very simple and sounds very good! (Time doesn't include the marinating time)
Provided by jovigirl
Categories Chicken Breast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken into resealable plastic storage bag. Combine 1/2 cup brown sugar, mustard, vinegar, hot sauce, oil and Worcestershire in 4-cup measure; mix well. Pour 1 cup mixture over chicken. Seal bag; marinate in refrigerator 1 hour or overnight.
- Pour remaining mustard mixture into small saucepan. Stir in remaining 1/4 cup sugar. Bring to a boil. Reduce heat; simmer 5 minutes or until sugar is dissolved and mixture thickens slightly, stirring often. Reserve for serving sauce.
- Grill chicken on greased rack over medium-high heat 10 to 15 minutes or until chicken is no longer pink in center, turning once. Discard marinade. Serve chicken with reserved sauce.
Nutrition Facts : Calories 244.4, Fat 5.1, SaturatedFat 0.8, Cholesterol 65.8, Sodium 395.7, Carbohydrate 21.8, Fiber 0.3, Sugar 20.6, Protein 26.5
CAROLINA-STYLE BARBECUE CHICKEN
Yield 4 servings
Number Of Ingredients 0
Steps:
- 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, sliced tomato and macaroni salad, if desired.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 324
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