Southern Touch BBQ Chicken comes out of the Carolina tradition of barbeque, making use of sweet, vibrant ketchup and tangy vinegar as the cornerstones of its sauce. Thank goodness that sauce is so good slathered onto golden, caramelized grilled chicken with all the savory flavor locked in! Patience is a virtue when making Southern Touch BBQ Chicken, but you can taste all the effort and all the flavor with each bite… so, it is well worth it!

image 10758

Ingredients

  • 2 tablespoons brown sugar
  • 2 large cloves garlic, chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 10 chicken drumsticks
  • 2 tablespoons vegetable oil, plus more, to taste, for oiling the grill
  • 1/2 cup onion, finely chopped
  • 3/4 cup ketchup
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Worcestershire sauce
image 10759

Directions

Step 1 –Mash the brown sugar, the garlic, the salt, and the pepper in a mortar and pestle to form a paste.

Step 2 –Spoon the paste into a resealable plastic bag.

Step 3 –Add the chicken to the bag and coat it with the paste.

Step 4 –Squeeze out the excess air and seal the bag.

Step 5 –Let the chicken marinate in the paste for at least 8 hours and up to overnight.

Step 6 –Preheat an outdoor grill to medium heat and lightly oil the grates using the extra vegetable oil.

Step 7 –In a small saucepan over medium heat, heat the remaining 2 tablespoons of the vegetable oil.

Step 8 –Add the onion and sauté until softened, about 5 minutes.

Step 9 –Stir in the ketchup, the vinegar, and the Worcestershire sauce.

Step 10 –Bring the sauce to a simmer and cook until the flavors blend, about 10 minutes.

Also Read:  Creamy Chicken & Shells Bake

Step 11 –Grill the chicken over direct heat, turning once, until brown, about 3-5 minutes.

Step 12 –Turn off one of the burners and move the chicken to indirect heat, maintaining a temperature of 300-350 degrees F.

Step 13 –Cook the chicken, turning halfway through, for 20 minutes.

Step 14 –Baste the chicken with the barbeque sauce and cook, basting every 10 minutes, until the chicken is no longer pink at the bone, the juices run clear, and the meat reaches an internal temperature of 165 degrees F, about 20-25 minutes.

Step 15 –Serve.