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Carolina Gold BBQ Chicken on a white platter with a bowl of Carolina Gold bbq sauce in the background.
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5 from 4 votes

Carolina Gold BBQ Chicken Recipe

This Carolina Gold BBQ Chicken recipe uses a tangy mustard-based barbecue sauce to create juicy grilled chicken with a glossy golden finish. Sweet, sharp, and full of bold flavor, it’s an easy barbecue recipe that feels just right for cookouts and summer dinners.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Servings: 6
Author: Kellie
Cost: $8

Equipment

  • saucepan
  • silicon spatula
  • measuring spoon
  • measuring cups
  • grill
  • basting brush

Ingredients

  • 1 1/2 cups yellow mustard
  • 1 cup light brown sugar
  • 1/2 cup cider vinegar
  • 4 tablespoons butter
  • 1/4 cup water
  • 1 tablespoon fish sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 4 chicken thighs
  • 4 chicken legs

Instructions

  • Preheat the grill for medium heat.
  • Make the sauce: In a medium saucepan, whisk together the mustard, brown sugar, and cider vinegar. Bring to a boil, then reduce the heat to low. Stir in the butter, water, fish sauce, chili powder, cumin, cayenne, garlic powder, salt, and pepper. Simmer for 5 minutes, or until slightly thickened. Remove from the heat and let cool to room temperature.
  • Start grilling the chicken: Place the chicken on the grill skin-side down and cook for 4 to 5 minutes.
  • Flip and baste: Turn the chicken over and baste generously with the sauce. Cook for 3 minutes.
  • Continue basting: Turn the chicken again, baste, and cook for another 3 minutes. Repeat this process two more times, moving the chicken to a cooler part of the grill if the sauce starts to darken too quickly.
  • Check for doneness: Continue cooking until the chicken is cooked through and reaches a safe internal temperature.
  • Rest and serve: Transfer the chicken to a platter and let rest for 5 minutes. Serve with extra sauce on the side if desired.

Notes

  • Sauce can be made up to 5 days in advance and refrigerated in an airtight container. Stir well before using.
  • If the sauce thickens too much in the refrigerator, whisk in a small splash of water before basting.
  • Worcestershire sauce can be used in place of fish sauce.
  • Boneless chicken or chicken breasts can be used, but cooking time will be shorter.
  • If grilling isn’t possible, roast the chicken in the oven at 425°F until cooked through, brushing with sauce during the final part of cooking.

Nutrition

Calories: 609kcal | Carbohydrates: 41g | Protein: 29g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 173mg | Sodium: 1367mg | Potassium: 525mg | Fiber: 2g | Sugar: 36g | Vitamin A: 950IU | Vitamin C: 1.3mg | Calcium: 90mg | Iron: 2.8mg