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.
Ingredients
- 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
Ingredients for 2 servings (585 g) · the original recipe
Method
- 1
Season chicken liberally with the barbecue rub. Gently massage into meat and refrigerate for at least 1 hour.
Grill or barbecue - 2
Meanwhile, combine the vinegar, honey, and Worcestershire sauce.
- 3
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.
- 4
Once coals are heated, disperse evenly along the bottom of the grill. Toss in soaked hickory chunks and reapply the grate.
Grill or barbecue - 5
Grill chicken over medium low, turning often and brushing with vinegar mixture when turned, until internal temperature reaches 165°F.
Grill or barbecue - 6
Remove and let rest for 7 minutes.
- 7
While chicken is resting, boil remaining vinegar mixture on high for 5 minutes. Drizzle over chicken and serve warm.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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