To approximate the slow-cooked, vinegary taste of Carolina barbecue, roast chicken legs, then shred the meat, and mix it with a similarly pungent sauce. Control the heat in the final dish by varying the amount of hot pepper seasoning.
- For Chicken:
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon ground allspice
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/8 teaspoon ground red pepper
- 2 1/2 pounds skinless chicken thighs
- For Sauce:
- 2 tablespoons vinegar
- 2 tablespoons water
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon (about) hot pepper sauce
- 1/2 teaspoon prepared mustard
- 6 hamburger buns, split, toasted
FOR CHICKEN: Preheat the oven to 375 degrees F. Combine the first 9 ingredients in a small mixing bowl. Rub the spice mixture onto the chicken thighs. Place the chicken on a rack in a shallow roasting pan. Bake uncovered until the chicken is tender and no longer pink, about 45 minutes. Cool the chicken slightly. Remove the meat from the bones and shred.
FOR SAUCE: Combine the vinegar, water, honey, Worcestershire sauce, hot pepper sauce and prepared mustard in medium saucepan. Stir in the shredded chicken and heat through. Spoon the mixture onto hamburger buns and serve.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
367 calories; 10g total fat; 157mg cholesterol; 516mg sodium; 27g carbohydrates; 1g fiber; 41g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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