I’ve been trying to be more adventurous with the grill this year and find more marinades and basting items to make things more fun, easy and something that i can leave for the hubby to take care of!
Hubby has had this Back Yard Grilling Cookbook since he moved out, and we have found a couple super duper winner.
This particular recipe had a good name and the basic ingredients sounded good, and then I started to make it and it was a little crazy – 3/4 a cup of yellow mustard… woah… It just felt wrong to squeeze and squeeze and squeeze to fill the measuring cup.
Little did I know how good it would turn out – so the trick was really on me!
Carolina-Style Barbecue Chicken
- 2-3 chicken breasts (boneless skinless)
- 3/4 cup brown sugar (divided)
- 3/4 cup yellow mustard
- 1/2 cup cider vinegar
- 1/4 cup hot cayenne pepper sauce
- 2 tablespoons vegetable oil
- 2 tablespoons Worcestershire Sauce
- 1/2 teaspoon salt
- 1/4 tespoon black pepper
- Red Pepper Flakes to taste
- Cayenne Power – or hot pepper powder – to taste
- Combine 1/2 cup brown sugar and the rest of the ingredients – leaving some of the hot spices for later.
- Take 1 cup of the marinade, and place it over chicken in marinader or plastic bag
- Marinate for 1 hour to over night.
- Store the rest of the marinade for later
- Pour remaining mixture into a small sauce pan. Stir in remaining 1/4 cup brown sugar.
- Add additional heat (sauce and powder) to taste through out
- Bring to a boil
- Reduce heat
- Simmer 5-15 minutes – till sauce is the consistency desired.
- Stir often
- Reserve for serving sauce.
- Place chicken on the grill. Cook for 10-20 minutes or until chicken is no longer pink in the center. Turning and basting with the left over marinade.
- Do not base during the last 5 minutes of cooking.
- Discard any remaining marinade.
- Serve chicken with reserved sauce (serving size is 1/2 pieces with 1-2 tablespoons of sauce)
There was enough extra sauce, we’ll be putting it on our burgers tonight!