Barbecue Chicken Thighs, Cider Mop, Alabama White Barbecue Sauce
Cider Mop
200ml cider
100ml cider vinegar
2 tablespoons Worcestershire sauce
Method
Place in a pan and boil for 10 minutes. Cool.
Rubbed Chicken Thighs
8 skin on chicken thighs, bone removed ( ask your butcher)
3 teaspoons English mustard powder
1 teaspoon cracked black pepper
2 teaspoons garlic powder
2 teaspoons sweet smoked paprika
½ teaspoon sugar
1 teaspoon salt
Method
Mix all the spices and salt together and rub over the chicken. Leave for 30 minutes.
Place skin side down on a hot bbq and cook until skin is crisp and golden.
Turn the bbq down or move to a cooler spot.
Turn over and start to brush with the mop – use a silicon brush or I find the best way is to put in a spritz bottle and spray on the chicken every 30 seconds.
Place on cooler side of bbq and continue to mop until cooked through. Mopping with a wet acid solution keeps your meats really moist.
Rest and slice.
Alabama White Barbecue sauce
250ml mayonnaise
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
1 teaspoon finely minced red chilli
1 tablespoon Worcestershire sauce
1 tablespoon Horseradish sauce
1 clove garlic, finely grated
Method
Whisk together.
Serve the sauce on the side of the chicken.
