Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Honey | 1 tbsp (21g) | 64 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 each skinless bone-in chicken thighs and drumsticks
- Barbecue rub
- ½ cup apple cider vinegar
- ¼ cup honey
- 2 tbsp Worcestershire sauce
- 1 cup soaked hickory chips
Directions
Season chicken liberally with the barbecue rub. Gently massage into meat and refrigerate for at least 1 hour.
Meanwhile, combine the vinegar, honey, and Worcestershire sauce.
Place enough charcoal briquets to fill the charcoal compartment of a large chimney starter. Wad up some oil-moistened newspaper, stick under the compartment, and light. Wait 15 minutes.
Once coals are heated, disperse evenly along the bottom of the grill . Toss in soaked hickory chunks and reapply the grate.
Grill chicken over medium low, turning often and brushing with vinegar mixture when turned, until internal temperature reaches 165°F.
Remove and let rest for 7 minutes.
While chicken is resting, boil remaining vinegar mixture on high for 5 minutes. Drizzle over chicken and serve warm.