Herb-Marinated Chicken Legs With Carolina Gold BBQ Sauce
by David Warner, Chef, Bottega Americano, San Diego, California
In South Carolina you’ll find a barbecue sauce unlike any other. Instead of the deep brown or red sauces you may be used to, many South Carolina barbecue sauces are golden yellow. Mustard gives this sauce its kick and color, and it’s the perfect accompaniment to Smart Chicken.
- Herb Marinade
- 5 Smart Chicken legs
- ¼ cup packed cilantro leaves
- ½ cup packed parsley leaves
- ¼ cup packed mint leaves
- ¼ cup packed oregano leaves
- 2 tablespoons red wine vinegar
- Juice of one lemon
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallots
- ¼ cup olive oil
- Salt and pepper
Combine all ingredients, except chicken legs, in a blender and blend until chopped. Pour over chicken legs and let marinate in the refrigerator for one hour.
Start with your grill on medium heat. Season the chicken legs with salt and pepper. Oil the grill grate so that the chicken doesn’t stick. Grill the chicken until the internal temperature reaches 165°F, approximately 20 minutes. Remove chicken from grill and let it rest. Serve with the Carolina Gold BBQ Sauce (recipe follows).
- Carolina Gold BBQ Sauce
- ½ cup yellow mustard
- ¼ cup apple cider vinegar
- 2 tablespoons molasses
- ¼ cup honey
- 2 tablespoons brown sugar
- 1 teaspoon Worcestershire sauce
- Dash of hot sauce
Mix all ingredients together until smooth.
Pairing: Racer 5 IPA from Bear Republic Brewing Company in Sonoma County or Zinfandel from Novy Family Wines in the Russian River Valley.