CAROLINA BBQ VINEGAR SHREDDED CHICKEN
Carolina BBQ Vinegar Shredded Chicken is made in the crockpot with chicken broth, red pepper flakes, sugar, and vinegar. Perfect to serve in sandwiches!
Provided by Sabrina Snyder
Categories Dinner
Time 3h5m
Number Of Ingredients 6
Steps:
- Add all the ingredients to a slow cooker and mix well.
- Cook on low heat for 6 hours or on high heat for 3 hours.
- Use two forks to shred the chicken.
- Serve on buns.
Nutrition Facts : Calories 245 kcal, Carbohydrate 7 g, Protein 16 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 94 mg, Sodium 585 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CAROLINA STYLE BBQ CHICKEN THIGHS
Sweet and tangy BBQ sauce. Yum
Provided by barbara lentz
Categories Chicken
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Place the chicken in a large resealable bag. Mix remaining ingredients together. Pour half of the sauce over the chicken and let marinate in the fridge for at least 1 hour or overnight.
- 2. Preheat the oven 350 degrees.Place the chicken and the marinade from the bag in the baking dish. Bake about 40 minutes turning the chicken once.
- 3. Place the remaining sauce in a sauce pan and bring to a boil. Reduce to a simmer and simmer 5 minutes. Remove the chicken from the oven. Pour the remaining sauce over the chicken and serve
PRESSURE-COOKER CAROLINA-STYLE VINEGAR BBQ CHICKEN
I live in Georgia but I appreciate the tangy, sweet and slightly spicy taste of Carolina vinegar chicken. -Ramona Parris, Acworth, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a 6-qt. electric pressure cooker, mix the first 6 ingredients; add chicken. Lock lid and close the pressure-release valve. Adjust to pressure-cook on high for 5 minutes., Allow pressure to naturally release for 8 minutes, then quick-release any remaining pressure., Remove chicken and cool slightly. Reserve 1 cup cooking juices and discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. If desired, serve chicken mixture on buns.
Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 228mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
CAROLINA-STYLE BARBECUE CHICKEN
I got this in an email from French's mustard. Its very simple and sounds very good! (Time doesn't include the marinating time)
Provided by jovigirl
Categories Chicken Breast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken into resealable plastic storage bag. Combine 1/2 cup brown sugar, mustard, vinegar, hot sauce, oil and Worcestershire in 4-cup measure; mix well. Pour 1 cup mixture over chicken. Seal bag; marinate in refrigerator 1 hour or overnight.
- Pour remaining mustard mixture into small saucepan. Stir in remaining 1/4 cup sugar. Bring to a boil. Reduce heat; simmer 5 minutes or until sugar is dissolved and mixture thickens slightly, stirring often. Reserve for serving sauce.
- Grill chicken on greased rack over medium-high heat 10 to 15 minutes or until chicken is no longer pink in center, turning once. Discard marinade. Serve chicken with reserved sauce.
Nutrition Facts : Calories 244.4, Fat 5.1, SaturatedFat 0.8, Cholesterol 65.8, Sodium 395.7, Carbohydrate 21.8, Fiber 0.3, Sugar 20.6, Protein 26.5
CAROLINA-STYLE VINEGAR BBQ CHICKEN
I live in Georgia, but I appreciate the tangy, sweet taste of Carolina barbecue chicken. In fact, my sons are more likely to show up to dinner if they know I'm serving this slow cooker recipe. -Ramona Parris, Canton, Georgia
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mix the first 6 ingredients. Place chicken in a 3-qt. slow cooker; add vinegar mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Shred chicken with 2 forks. Return meat and reserved cooking juices to slow cooker; heat through. If desired, serve chicken mixture on buns.
Nutrition Facts : Calories 134 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 228mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
DELICIOUS GRILLED BBQ CHICKEN THIGHS
Steps:
- Gather the ingredients.
- Pat the chicken thighs dry with a paper towel.
- In a large bowl, whisk together olive oil, white vinegar, salt, granulated sugar, and red pepper flakes.
- Place chicken thighs in a resealable plastic bag.
- Pour marinade over top, seal bag, and turn to coat. Refrigerate for four to six hours, or up to overnight.
- Gather the ingredients.
- Prepare the sauce by combining ketchup, white vinegar, brown sugar, sweet paprika, olive oil, chili powder, garlic powder, cayenne pepper, if using, and salt in a small saucepan.
- Bring to a boil, then reduce to a simmer. Continue to simmer over low heat for 15 minutes, stirring occasionally.
- Remove sauce from heat and allow to cool for 10 minutes to thicken; then cover and set aside. If making the sauce a day in advance, cool completely and store in an airtight container in the refrigerator. Bring the sauce to room temperature before finishing the recipe, but do not boil or overheat it.
- Heat a grill on medium-low heat to about 300 F. Remove chicken from marinade, discard remaining marinade, and place chicken thighs skin-side down on heated grill.
- Cook for about 30 minutes with the lid down, turning occasionally.
- During the last 20 minutes or so of cooking, brush sauce over the chicken until the meat reaches an internal temperature of 165 F and the sauce has cooked down to a sticky consistency. Make sure to test more than one piece for consistency.
- Once cooked through, remove the chicken from the heat and place onto a large platter. Tent with aluminum foil and let rest for 10 minutes.
Nutrition Facts : Calories 690 kcal, Carbohydrate 17 g, Cholesterol 290 mg, Fiber 1 g, Protein 54 g, SaturatedFat 12 g, Sodium 1250 mg, Sugar 14 g, Fat 47 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CAROLINA BBQ CHICKEN & ROASTED VEGETABLES
Lean on your baking sheet for Carolina BBQ Chicken & Roasted Vegetables. This Carolina BBQ chicken is made with tangy Heinz Carolina Vinegar BBQ Sauce.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place potatoes in microwaveable bowl; cover with waxed paper. Microwave on HIGH 5 min.; drain. Cool completely.
- Heat oven to 425°F. Cover rimmed baking sheet with foil.
- Add 1/4 cup barbecue sauce to potatoes; mix lightly. Spoon onto center of prepared baking sheet.
- Toss chicken with 1/2 cup of the remaining barbecue sauce; place next to potatoes on one side of baking sheet.
- Cut each ear of corn into 4 pieces; place in large bowl. Add remaining ingredients; mix lightly. Spoon onto other side of potatoes.
- Bake 25 to 30 min. or until chicken is done (165°F).
- Brush chicken with remaining barbecue sauce. Serve with vegetables.
Nutrition Facts : Calories 360, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 720 mg, Carbohydrate 42 g, Fiber 6 g, Sugar 17 g, Protein 18 g
CAROLINA BBQ
Carolina style shredded pork BBQ. This recipe was given to us when we lived in the Carolinas.
Provided by John Koral
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 5h
Yield 6
Number Of Ingredients 10
Steps:
- Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat.
- Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.
Nutrition Facts : Calories 514.9 calories, Carbohydrate 14.1 g, Cholesterol 178.6 mg, Fat 27.2 g, Fiber 0.2 g, Protein 50.6 g, SaturatedFat 9.5 g, Sodium 260.4 mg, Sugar 13.1 g
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