South Carolina Mustard BBQ Chicken Legs
Barbecue is serious business in South Carolina, where the mustard-based BBQ sauce is affectionately known as “Carolina Gold.” No matter where you live, you can try this tangy, savory sauce! Make a batch from scratch, marinate some Bell & Evans Whole Chicken Legs and fire up the grill for a homestyle cookout feast, complete with crunchy, cooling coleslaw.
- 2 Pkg Bell & Evans Whole Chicken Legs
- 1 cup Yellow mustard
- 3/4 cup Apple cider vinegar
- 1/2 cup Brown sugar
- 1/4 cup Water
- 1 TB Chili powder
- 1 TB Garlic powder
- 1 TB Onion powder
- 1 tsp Black pepper
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Cayenne pepper
- Vegetable oil, for brushing grates
- 4 cups Shredded cabbage
- 1 small Carrot, shredded
- 3 TB Mayonnaise
- 1 TB Chopped fresh chives
- 1 tsp Apple cider vinegar
- 1 1/2 tsp Celery seed
- 1 tsp Salt
- 1/4 tsp Black pepper
- Simmer mustard, vinegar, sugar, water, chili powder, garlic powder, onion powder, pepper, Worcestershire sauce and cayenne in a medium saucepan over medium heat. Cook, stirring occasionally, until sauce reduces and thickens, about 15-20 minutes. Remove from heat and let cool at room temperature for at least 30 minutes.
- Place chicken in a resealable bag. Add 1/2 cup sauce, and massage the mixture into chicken to cover completely. Save the remaining sauce for grilling chicken.
- Marinate chicken in refrigerator for 3 hours, or overnight. Remove chicken from marinade. Discard marinade.
- Heat grill to medium heat and brush grates with oil. Grill chicken, brushing with reserved sauce occasionally (setting aside some sauce for serving), until golden-brown, or until internal temperature reaches 165°F, about 10 minutes per side. Allow to rest for 10 minutes.
- Serve chicken with remaining sauce and coleslaw.
- Toss cabbage, carrot, mayonnaise, chives, vinegar, celery seed, salt and pepper in a large bowl until coated.
- Cover with plastic wrap and refrigerate until ready to serve.