Carolina Gold BBQ Chicken Plate

Ingredients

• 2½ lb chicken thighs, bone-in, skin-on
• ¾ cup yellow mustard
• ¼ cup apple cider vinegar
• ¼ cup brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp ketchup
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional)
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp vegetable oil
• 1½ lb potatoes
• 2 tbsp butter
• ¼ cup milk
• ½ head cabbage
• 2 carrots
• ½ cup mayonnaise
• 1 tbsp sugar
• 1 tsp dijon mustard

Steps

1. Pat chicken thighs dry and season generously with salt and pepper.
2. In a saucepan, combine yellow mustard, apple cider vinegar, brown sugar, Worcestershire sauce, ketchup, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Bring to a simmer over medium heat, then reduce heat and cook for 10 minutes, stirring occasionally, until slightly thickened. Set aside.
3. Preheat grill to medium-high heat (375-4000F). Lightly oil the grill grates. Grill chicken skin-side down for 8-10 minutes until well-browned and crispy. Flip and continue grilling for another 15-20 minutes, or until internal temperature reaches 1650F, basting frequently with the Carolina Gold sauce during the last 10 minutes of cooking.
4. While chicken grills, prepare mashed potatoes: peel and chop potatoes into 1-inch pieces. Boil in salted water until very tender, about 15 minutes. Drain, then mash with butter, milk, salt, and pepper until smooth.
5. For coleslaw, finely shred cabbage and grate carrots. In a large bowl, whisk together mayonnaise, sugar, Dijon mustard, salt, and pepper. Add shredded cabbage and carrots and toss to combine.
6. Serve the grilled Carolina Gold BBQ chicken with mashed potatoes and coleslaw.