Carolina Style Barbecue Chicken Recipes

CAROLINA-STYLE VINEGAR BBQ CHICKEN

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.

CAROLINA BBQ VINEGAR SHREDDED CHICKEN

Steps:

• Add all the ingredients to a slow cooker and mix well.
• Cook on low heat for 6 hours or on high heat for 3 hours.
• Use two forks to shred the chicken.
• Serve on buns.

PRESSURE-COOKER CAROLINA-STYLE VINEGAR BBQ CHICKEN

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.

OVEN-ROASTED CAROLINA BBQ CHICKEN WINGS

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.

CAROLINA BBQ CHICKEN & ROASTED VEGETABLES

Steps:

• Place potatoes in microwaveable bowl; cover with waxed paper. Microwave on HIGH 5 min.; drain. Cool completely.
• Heat oven to 425°F. Cover rimmed baking sheet with foil.
• Add 1/4 cup barbecue sauce to potatoes; mix lightly. Spoon onto center of prepared baking sheet.
• Toss chicken with 1/2 cup of the remaining barbecue sauce; place next to potatoes on one side of baking sheet.
• Cut each ear of corn into 4 pieces; place in large bowl. Add remaining ingredients; mix lightly. Spoon onto other side of potatoes.
• Bake 25 to 30 min. or until chicken is done (165°F).
• Brush chicken with remaining barbecue sauce. Serve with vegetables.

NORTH CAROLINA STYLE BBQ CHICKEN

Steps:

• Place all ingredients in a saucepan and bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and all ingredients are thoroughly combined, about 10 minutes.
• Remove from heat, cover and let sit for an hour, or refrigerate overnight before serving.
• Simmer chicken breasts in water to cover, until cooked through and tender, about 20 to 30 minutes. Add onion and celery leaves to the coking water for enhanced flavor, if desired.
• When chicken breasts are done, remove them to a cutting board or plate. When cool enough to handled, shred or chop the chicken and add the barbecue sauce.
• Keep the mixture warm in a slow cooker, if serving buffet style.

CAROLINA-STYLE BARBECUE CHICKEN

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.

EASY NORTH CAROLINA BARBEQUE

Steps:

• Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours.
• To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
• Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.