Carolina Style Bbq Chicken Thighs 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.

CAROLINA MUSTARD BBQ CHICKEN

Steps:

• Season chicken with 3 tablespoons of the Applewood Rub. Refrigerate 30 minutes, if desired.
• Mix mustard, vinegar, water and remaining 2 tablespoons of Applewood Rub in medium bowl until blended. Set aside.
• Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side. Place chicken on unlit side of grill. Close grill.
• Grill 40 to 45 minutes or until internal temperature of thickest part of chicken is 165°F, turning occasionally. Move chicken to lit side of grill with skin-side down. Brush with mustard barbecue sauce. Turn lit side of grill to high.
• Grill, uncovered, 3 to 5 minutes longer or until chicken is charred, turning once and brushing with additional sauce.

BBQ CHICKEN THIGHS

Steps:

• Preheat grill to medium-high heat.
• Whisk together ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard, garlic powder, onion powder, pepper and water. Reserve 1/3 cup and set aside.
• Combine ketchup mixture and chicken in a gallon-size slider bag or large bowl; refrigerate and marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade; discard marinade.
• Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. Immediately place chicken on foil.
• Add chicken to grill and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10 to 12 minutes on each side.
• Serve immediately, garnished with parsley, if desired.

CAROLINA STYLE BBQ CHICKEN THIGHS

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

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.

CAROLINA BBQ

Steps:

• Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat.
• Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.

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.