Grilled Chicken with South Carolina-Style BBQ Sauce (Recipe 145 of 125)

This was an interesting recipe for me. Not only have I never had South Carolina BBQ sauce, but I've never grilled drumsticks before. I love drumsticks, but have never thought to grill them. 

SC BBQ is a yellow mustard base BBQ. It's tangy, a little sweet, and super easy to make. I cooked it on low the whole time since the instructions had me concerned I'd burn it. 

I didn't baste the chicken, which I should have. I made the mistake of dunking the drumsticks in the BBQ before putting it on the grill. That means raw chicken has now invaded the sauce. Hindsight I would have taken a little out to baste. 

I'd make this again for sure. It was different and super delicious. And eating drumsticks make me feel like a kid.

Grilled Chicken with South Carolina-Style BBQ Sauce

Recipe from Simplyrecipes.com

Serves 4

For the BBQ sauce:

1 c prepared yellow mustard

1/4 c packed dark brown sugar

2 T apple cider vinegar

1 T ketchup

1 tsp Worcestershire sauce

1/2 tsp garlic powder

1/2 tsp bottled hot sauce, plus more to taste

For the chicken:

4 chicken thighs, bone-in with skin

4 drumsticks, bone-in with skin

1 T sea salt

Make barbecue sauce at least 30 minutes ahead of grilling:

Combine all the ingredients for the sauce in a 2-quart saucepan and set over medium-high heat on a back burner. Cook, stirring constantly for 2 minutes or until mixture is very steamy. 

Turn the heat to medium-low, and cook until sauce has thickened, 5 to 7 minutes more. When done, the sauce should be thick enough that a spoon will leave trails through the sauce when you stir. Set aside to cool.

Once cool, measure 3/4 cup into a small bowl for the chicken. Set aside remaining sauce for serving. 

Twenty minutes before cooking, rub the chicken pieces on both sides with sea salt. Bring the chicken to room temperature

Brush chicken generously on both sides with 3/4 cups of prepare barbecue sauce

Grill the chicken over high heat to sear:

Place the chicken on the hot side of grill directly over coals, placing thighs skin-side down. After 2 to 3 minutes, flip chicken and grill another 2 to 3 minutes, or until chicken is nicely browned or even slightly blackened on both sides.

Finish cooking the chicken over indirect heat. Move the chicken over to side without coals to finish cooking over indirect heat. Brush once more with barbecue sauce. Cover the grill.

After 5 to 7 minutes, flip chicken. Cook another 12 to 15 minutes until chicken is a rich golden brown, cooked through, and reaches an internal temperature of at least 175°F when tested with a meat thermometer.

(I usually cook these thighs and drumsticks to a slightly higher internal temperature to be sure the meat is thoroughly cooked; the sauce and indirect heat keep the chicken from drying out.)