Lexington Style Grilled Chicken
Fire up the grill for a mouthwatering taste of the Carolinas with this Lexington Style Grilled Chicken recipe, a true celebration of bold barbecue flavors! Featuring tender, juicy bone-in chicken thighs seasoned with a smoky blend of paprika, garlic powder, and black pepper, this dish is elevated by a tangy, sweet Lexington-style barbecue sauce made with apple cider vinegar, ketchup, brown sugar, and a touch of heat from hot sauce. Perfectly grilled with a combination of direct and indirect heat, the meat is basted repeatedly for that signature caramelized finish. Ready in under an hour, this North Carolina classic is ideal for summer cookouts or weeknight dinners, especially when paired with grilled veggies or a vibrant coleslaw. Whether you’re a barbecue enthusiast or a casual griller, this recipe delivers authentic Southern charm straight to your table!
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 cup Apple cider vinegar
- 0.25 cup Ketchup
- 2 tablespoons Brown sugar
- 1 teaspoon Hot sauce
- 2 tablespoons Butter
- 2 tablespoons Vegetable oil
- 0.25 cup Water
Instructions
Preheat your grill to medium-high heat, around 375-400°F (190-200°C). Set up a two-zone cooking area for indirect heat grilling.
Pat chicken thighs dry with paper towels. In a small bowl, mix together salt, black pepper, paprika, and garlic powder. Rub this mixture evenly over the chicken thighs.
In a small saucepan over medium heat, combine apple cider vinegar, ketchup, brown sugar, hot sauce, butter, and water. Stir until the butter has melted and the sugar has dissolved, then simmer for 5 minutes to create the Lexington-style barbecue sauce.
Brush the grill grate with vegetable oil to prevent sticking. Place the chicken thighs skin-side down over direct heat and grill for 5 minutes. Flip and grill the other side for an additional 5 minutes.
Move the chicken thighs to the indirect heat zone. Baste the chicken with the prepared barbecue sauce and close the grill lid. Cook for 20-25 minutes, turning and basting with the sauce every 5-7 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
For additional flavor and caramelization, move the chicken back to direct heat for the last 2-3 minutes, allowing the sauce to slightly char and thicken.
Remove the chicken from the grill, tent loosely with foil, and let it rest for 5 minutes before serving. Serve with extra sauce on the side if desired.
Nutrition Facts
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.7 g | 262% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 795 mg | 265% | |
| Sodium | 3637 mg | 158% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 29.7 g | ||
| Protein | 163.6 g | 327% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 166 mg | 13% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2371 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
