Carolina-Inspired BBQ Sauce and Chicken
Difficulty (out of 5): 1
Though not a true Carolina sauce, this mustard-based sweet and tangy sensation is bright on the palate and sumptuous when heated over an open flame. Not designed to be added at the table, this sauce is perfect as a marinade and caramelizes well over heat. Simple, straightforward, and absolutely delicious, this sauce will have your friends clamoring for the recipe.
3/4 cup Edmond Fallot Tarragon Dijon Mustard
1/2 cup light brown sugar
5 tbls balsamic vinegar
2 tspns horseradish
1 tspn Worcestershire sauce
1 tabls butter
1 tspn cayenne
1 tspn fresh cracked pepper
9 boneless, skinless chicken thighs
2 cloves garlic, chopped fine
BBQ Sauce Instructions:
1. Warm mustard, vinegar, butter, horseradish, and Worcestershire sauce in a small saucepan or pot over medium heat. Do not bring to a boil.
2. After sufficiently combined and warmed, add brown sugar a 1/4 cup at a time until fully dissolved.
3. Let simmer for 5 to 10 minutes until smooth. Add cayenne and cracked pepper.
4. Allow to simmer for another 5 minutes. When finished, sauce should be sweet and tangy. If not using immediately, cool in a sealed container in your refrigerator.
Instructions for BBQ Chicken:
1) Heat charcoal or gas grill to high. While grill is heating, place chicken in a mixing bowl with 3 tablespoons of BBQ sauce and garlic. Mix well and let sit at room temperature until grill is heated.
2) When grill has come to temperature, place chicken on grill. Depending on heat (which varies from grill to grill) chicken will need to cook approximately 10 minutes each side. Baste chicken with ample BBQ sauce while cooking as this will give your finished product a wonderful caramelized crust.
3) When chicken has come to an internal temperature of 160 degrees F at the thickest point, remove and let rest for 2-5 minutes. Yes the government says you should cook to 180 degrees, but the bacteria that can sometimes be found in chicken dies at 150 degrees. However, the final cooking time and temperature is up to your discretion.
4) Serve with asparagus or salad, and either pasta or potatoes. This dish goes quite well with our Roasted Romanesco Pasta Salad.