Try this winning BBQ chicken recipe from Grillstock founders Jon Finch and Ben Merrington and learn how to make both an authentic South Carolina BBQ sauce, and their secret BBQ rub.
INGREDIENTS
12 whole chicken thighs
Grillstock chicken rub
2 tbsp sea salt
2 tbsp brown sugar
2 tbsp paprika
1 tbsp garlic salt
1 tbsp celery salt
2 tsp chilli powder
1 tsp black pepper
South Carolina BBQ sauce
240ml French’s
American mustard
2 tbsp English mustard
150ml runny honey
60ml cider vinegar
2 tbsp ketchup
1 tbsp soft brown sugar
2 tsp Worcestershire sauce
1 tsp Frank’s RedHot sauce (or other American hot sauce)
METHOD
1 To make the BBQ sauce mix all the ingredients and keep chilled until you need it.
You’ll use half for this recipe and the rest will keep for a couple of weeks.
2 Mix all the rub ingredients. Dust the chicken thighs all over with the chicken rub.
3 Roll the thighs so the skin is taught then pack tightly into a disposable foil roasting dish, skin side up. Dab a knob of butter on the top of each thigh and sprinkle on more rub.
4 If using a smoker set it to cook at 110°C and smoke the thighs in the tray for around 1.5hrs. Remove carefully from the tray then keep cooking on the bars of your smoker for a further hour or until cooked.
5 If using a regular BBQ put the tray of thighs over indirect heat for 30 minutes adding a handful of BBQ chips to the coals and closing the lid to
create smoke. Transfer the thighs directly on the BBQ grill, cooking for another 15-20 minutes or until cooked through.
6 To finish, pour the BBQ sauce into a pot and dunk in the hot thighs, shaking off any drips before
serving.
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