Another easy one… Apple Juice Brined and Carolina BBQ Style Chicken Legs is a great combination of flavors as it gives you both a sweet and tangy vinegar taste.
As I type this I am kicked backed in my bed watching an old show called “In The Heat of The Night” while I enjoy my mother’s day. So far I was treated to a homemade breakfast and I didn’t have to worry about cleaning the kitchen (which is my chore). Another plus – I’m off today and didn’t even realize I scheduled myself to take the day off…. Win Win so far.
Another thing to celebrate today – It grilling season time! And if you don’t feel like prepping the grill or if you don’t have a grill, you can roast this Carolina style BBQ in the oven. (I’ll give you directions on how to bake them in the oven.)
Not familiar with Carolina Style barbecue sauce?? It’s a tangy vinegar based barbecue sauce, which is totally different from the traditionally sweet sauce. And as a Carolinian (my hubby and I), it’s one of our favorites.
And when I use our favorite sauce, I like to play around with the marinades for the meat. This time, I decided to make a sweet brine to balance out the vinegar taste. But don’t worry if you are a die hard fan of the Carolina Style BBQ. This sweet apple juice brine makes the chicken legs just a tad bit sweet – just enough…… Hope You Enjoy!
No matter if you are a man, woman, or child – Happy Mother’s Day to anyone that works hard to take care of others. You deserve it!!!!
Just make this awesome recipe after your mother’s day full of rest and relaxation is complete. Don’t worry about it now. 🙂
Cooking Tip: I use a cooling rack to cook the chicken on if I am cooking the chicken in the oven. Here is a link to a picture that shows what a cooling rack looks like >> What A Cooling Rack Looks Like.
- 6 large garlic cloves
- 2 tablespoons apple cider vinegar
- ¾ cups apple juice
- ½ teaspoon kosher salt
- 6 chicken legs (scored)
- 1 cup Carolina Style Barbecue Sauce
- Other Ingredients:
- Salt and Pepper
- Baking Spray
- Place all of the ingredients into a plastic food storage bag. Place in refrigerator and marinate the chicken from two to eight hours. (I marinate for eight hours or more for more flavor.)
- When ready to cook the chicken, preheat the oven to 415 degrees. Line a baking pan with foil (for easy clean up), and place a cooling rack on top of the foil lined pan. Spray the baker's rack with baking spray.
- Remove the chicken from the marinade. Salt and pepper both sides of the chicken.
- Brush both side the chicken with ½ cup of the Barbecue sauce. Place the chicken on the cooling rack. Spray the chicken (the part of the chicken that is facing up) with baking spray.
- Cook the chicken for 45 minutes. Flip the chicken and rotate the pan halfway through the cooking time.
- After the chicken has cooked. Baste the chicken with the remainder barbecue sauce and cook the chicken for another 5 minutes.
- Use any remaining barbecue sauce to coat the chicken after it's cooked if you like.
I use a cooling rack to cook the chicken on if I am cooking the chicken in the oven. Here is a link that shows you what a cooling rack look likes >> https://www.cooksillustrated.com/equipment_reviews/1101-cooling-racks
Use your favorite barbecue sauce if you don't have access to Carolina Style Barbecue Sauce.
Make sure that charcoals have grayed over. Then, grease the grill rack with olive oil. After sprinkling salt and pepper on both sides of chicken, place chicken on oil grill rack. Baste the chicken with ½ cup of the BBQ sauce while you cook the chicken. Cook the chicken until the internal temperature of the chicken reaches 165 degrees. Baste the chicken with the remaining BBQ sauce after the chicken is done.