Lunch / Dinner
Carolina Grilled Chicken with vinegar mop
Turn up the heat on your grilled chicken routine with this “East Carolina” recipe. A “low country” classic by definition, it’s a delicious chicken dish that doesn’t take long to make — a true hero in any cook’s kitchen.
To start, load the chicken with flavor by coating it with a spice-packed rub made with mustard powder, coriander, and pepper. Then brush it with a vinegar-based sauce for more flavor. Called a mop in the South, it’s much different than the thick and sticky variety of barbecue sauces. Instead, it’s thin, tangy, and spicy with just a touch of sweetness. After mopping, serve the rest on the side because this is so good you’re going to want to double dip.
Test Kitchen Tip: Double Up
The vinegar mop is so good you’ll want to double the batch. It’s great to have on-hand for sandwiches or leftover grilled meat.
Preheat grill to low. Brush grill grate with oil.
Combine 1 Tbsp. salt, mustard powder, coriander, and 1 tsp. black pepper for the rub.
Drizzle chicken with oil and sprinkle with rub; let stand 15 minutes.
Whisk together vinegar, ketchup, hot sauce, 1 tsp. salt, sugar, pepper flakes, and ½ tsp. black pepper for the mop; reserve half for serving.
Grill chicken, skin side up, covered, 6 minutes; flip and grill 6 minutes. Increase heat to medium and flip chicken back to skin side up.
Grill chicken until skin begins to brown, 12 minutes. Baste chicken with mop, turning and basting until an instant-read thermometer inserted into the thickest part, but not touching the bone, registers 165°, 6–8 more minutes; transfer to a plate and let rest 5 minutes.
Serve chicken with reserved mop.
% Daily Value*
Total Fat 94g 144%
Saturated Fat 24g 120%
Cholesterol 505mg 168%
Sodium 2496mg 104%
Carbs 4g 1%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.