If you head on down to South Carolina, you’ll discover that their barbecue is served up with a mustard sauce. And many folks don’t mess around when it comes to the mustard part!
Traditional South Carolinians prefer their mustard sauce strong flavored while non traditionalists add a little honey to tone down the mustard flavor. This recipe plays the role of non traditionalist. The sweeter variety better compliments the milder flavor of chicken.
Although, this recipe uses the sweet version, if you prefer more of the mustard kick, skip the addition of the honey and use apple cider vinegar rather than the seasoned rice vinegar. Add honey or more mustard, per taste.
- 1 chicken, quartered or pieces
- salt and pepper
- Carolina mustard barbecue sauce (see recipe below)
- hickory smoking chips (optional)
Carolina mustard barbecue sauce
- 1 cup prepared yellow mustard
- 1/2 cup seasoned rice vinegar
- 1/2 cup honey
- 1/4 cup sugar
- 2 tablespoons butter
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 teaspoon cayenne
Prepare the Sauce
- Heat the butter over a medium heat until melted.
- Reduce heat to low and add remaining ingredients. Whisk until blended.
- Continue to simmer for 5 minutes while stirring.
- Rinse chicken under cool water and pat dry with paper towels. Trim off excess fat or skin. Lightly salt and pepper and set aside.
- Prepare a hot fire for indirect cooking.
- Once the fire has reached the desired temperature, place the smoking chips on the coals, if desired. If using a gas grill, wrap the chips in a “packet” of aluminum foil and poke several holes with a fork for the smoke to escape. Give the chips a few minutes to begin smoking.
- Place chicken directly over the fire, skin side down and cover. Cook for 5 minutes. Turn chicken and cook another 5 minutes. Move smaller pieces to the cooler side of the grill. Turn larger pieces again and continue to cook for another 3 minutes.
- Move larger pieces to the cooler side of the grill and brush both sides of the chicken with the mustard sauce. Close the grill and continue to cook for about 15 minutes until an instant-read meat thermometer reads 165 degrees F.
- Brush chicken again with the mustard sauce and transfer to a platter. Cover with aluminum foil and allow to rest for 5 minutes. Serve with sauce on the side.
A perfect accompaniment for South Carolina barbecue chicken is skillet cornbread. See the video for an easy and tasty version.