Carolina Mustard BBQ Chicken Thighs and Drumsticks
Bone-in chicken thighs and drumsticks seasoned with applewood rub, slow-grilled over indirect heat, then finished on high heat with a tangy mustard-vinegar barbecue sauce for charred edges. This Carolina-style approach combines dry rub flavor with a bright, acidic glaze that cuts through rich chicken skin. Ideal for summer cookouts and outdoor entertaining, this version prioritizes indirect grilling for tender, juicy meat and a quick high-heat sear for textural contrast. The mustard-based sauce distinguishes this from tomato-forward BBQ styles, offering a sharper, more vinegar-forward profile characteristic of South Carolina low country cooking.
Ingredients
- 3 pounds bone-in chicken thighs and drumsticksboneless skinless chicken breasts1:1protein
2
- 5 tbsps McCormick Grill Mates Applewood Rubhomemade rub (paprika, brown sugar, garlic, cumin, black pepper, salt)1:1savory
2
- ¼ cup French's Classic Yellow Mustardwhole grain Dijon or spicy brown mustard1:1condiment
3
- ¼ cup cider vinegar
- 3 tbsps water
Instructions
- 1
Season chicken with applewood rub.
- 2
Refrigerate 30 minutes if desired.
- 3
Mix mustard, vinegar, water, and remaining rub in medium bowl until blended.
- 4
Prepare grill for indirect medium-low heat by preheating all burners to medium, then turning off burner(s) on one side.
- 5
Place chicken on unlit side of grill skin-side up and close grill.
- 6
Grill, turning occasionally, until internal temperature of thickest part reaches 165°F.
- 7
Move chicken to lit side of grill skin-side down.
- 8
Brush with mustard barbecue sauce and turn lit side to high heat.
- 9
Grill uncovered, turning once and brushing with additional sauce, until charred.
Tips
Use an instant-read thermometer to avoid overcooking; chicken thighs stay juicy even at 165°F internal temp. Check the thickest part without touching bone.
Prepare the mustard sauce ahead so flavors meld; brush it on during the final high-heat sear to prevent burning the spice rub underneath.
If your grill lacks separate burner zones, create indirect heat by banking coals to one side (charcoal) or using a heat deflector plate.
Good to Know
Refrigerate cooked chicken in airtight container up to 4 days. Refrigerate sauce separately up to 1 week.
Season chicken and refrigerate up to 24 hours. Prepare sauce up to 2 days ahead; store covered in refrigerator.
Serve hot off the grill. Pair with coleslaw, cornbread, baked beans, or grilled vegetables. Suitable for casual outdoor dining and summer entertaining.
Common Mistakes
Do not skip indirect heat setup to avoid burning the spice rub before the chicken cooks through.
Do not brush sauce during slow-grill phase to prevent charring spices; apply only during final high-heat sear.
Do not use boneless skinless breasts without reducing cook time to prevent drying out; thighs and drumsticks are forgiving.
Substitutions
2
3
FAQ
Can I make this in an oven if I don't have a grill?
Yes. Bake at 300°F for 50-60 minutes skin-side up until 165°F internal temp, then broil 3-5 minutes with sauce brushed on and skin-side down for char. Results differ slightly; grill imparts smoky flavor broiler cannot replicate.
What if my grill only has one burner or temperature zone?
Create indirect heat by placing a heat deflector, drip pan, or foil-wrapped brick between the flame and chicken. Alternatively, grill on lowest setting possible and cover loosely with foil during the slow phase.
How long can I keep leftover sauce?
Refrigerate in airtight container up to 1 week. Reheat gently on stovetop or use cold as a condiment on pulled pork, ribs, or sandwiches. Freeze up to 3 months in freezer bags.