North Carolina Style BBQ Chicken
In eastern North Carolina, they use thin, vinegar-based barbecue sauces called mops, which differ from the thick, rich, tomato-based sauces most Americans are familiar with.
3 each skinless bone-in chicken thighs and drumsticks
Barbecue rub
½ cup apple cider vinegar
¼ cup honey
2 tbsp Worcestershire sauce
1 cup soaked hickory chips
Season chicken liberally with the barbecue rub. Gently massage into meat and refrigerate for at least 1 hour.
1 hour
Meanwhile, combine the vinegar, honey, and Worcestershire sauce.
Place enough charcoal briquets to fill the charcoal compartment of a large chimney starter. Wad up some oil-moistened newspaper, stick under the compartment, and light. Wait 15 minutes.
15 minutes
Once coals are heated, disperse evenly along the bottom of the grill. Toss in soaked hickory chunks and reapply the grate.
Grill chicken over medium low, turning often and brushing with vinegar mixture when turned, until internal temperature reaches 165°F.
Remove and let rest for 7 minutes.
7 minutes
While chicken is resting, boil remaining vinegar mixture on high for 5 minutes. Drizzle over chicken and serve warm.
5 minutes