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South Carolina Mustard BBQ Chicken Legs

Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

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.

Ingredients

Chicken

  • 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

Cole Slaw

  • 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

Preparation

For Chicken

  1. 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.
  2. 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.
  3. Marinate chicken in refrigerator for 3 hours, or overnight. Remove chicken from marinade. Discard marinade.
  4. 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.
  5. Serve chicken with remaining sauce and coleslaw.

For Coleslaw

  1. Toss cabbage, carrot, mayonnaise, chives, vinegar, celery seed, salt and pepper in a large bowl until coated.
  2. Cover with plastic wrap and refrigerate until ready to serve.

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