Delmarva BBQ Chicken Recipe Carnivore
Delmarva BBQ Chicken is a smoky, tangy East Coast classic featuring whole chicken halves grilled over oak or hickory, basted with a thin, peppery vinegar sauce. Unlike sweet BBQ styles, this method yields juicy meat with a crisp, caramelized glaze through constant "mopping" during cooking.
Ingredients
1. The Chicken
- Whole chicken, split in half (or quartered for faster cooking)
- Kosher salt & black pepper (for a simple dry brine)
2. The Delmarva BBQ Sauce
- 1 cup apple cider vinegar (the backbone of the flavor)
- ½ cup water or chicken broth
- ¼ cup vegetable oil or melted butter (helps the sauce cling to the chicken)
- 2 tbsp Worcestershire sauce (adds depth)
- 1 tbsp hot sauce (like Texas Pete or Tabasco)
- 1 tbsp poultry seasoning (or a mix of paprika, garlic powder, and celery salt)
- 1 tsp - crushed red pepper flakes (adjust for heat)
- Salt & black pepper to taste
Instructions
1. Prep the Chicken
- Dry brine: Season the chicken generously with salt and pepper (and a bit of poultry seasoning if desired) at least 2 hours before cooking, or overnight for deeper flavor.
- Rest at room temperature: To guarantee even cooking, leave the chicken out for half an hour before grilling.
2. Set Up the Grill
- Two-zone fire: Arrange charcoal on one side of the grill for direct heat and leave the other side empty for indirect cooking.
- Add wood chips: Soak a handful of oak or hickory chips in water for 30 minutes, then toss them onto the coals for smoke.
3. Grill & Baste
- Sear first: Place the chicken skin-side down over direct heat for 3–4 minutes to get a crisp exterior.
- Move to indirect heat: Flip and move the chicken to the cooler side of the grill.
- Baste frequently: Every 10 minutes, mop the chicken with the vinegar sauce using a brush or bunch of herbs (traditionally, a "mop" made of cloth was used).
- Cook until done: The chicken is ready when it reaches 165°F internally (about 45–60 minutes total).
4. Rest & Serve
- Before consuming the chicken, allow it to rest for ten minutes.
- Serve with extra sauce on the side, coleslaw, and white bread (a Delmarva staple).