Carolina Gold Chicken BBQ Recipe | Golden Bark

Give chicken thighs a spicy mustard flavour with Carolina Gold BBQ Rub. Mustard powder, turmeric and brown sugar help shape the blend's character, while cayenne pepper adds heat. Cook the chicken on the BBQ or in the oven, checking colour and doneness separately.

Bag of Carolina Gold BBQ Rub with a golden-yellow label and viewing window
The Carolina Gold BBQ Rub used in this recipe.

What you need

  • 6–8 bone-in, skin-on chicken thighs
  • 40–50 g Carolina Gold BBQ Rub as a working quantity; follow the seasoning guidance on the current packaging and adjust to the size of the thighs
  • Up to 2 tbsp yellow mustard as an optional binder, applied thinly
  • BBQ or oven
  • Meat thermometer

The rub contains mustard. Yellow mustard is a separate recipe addition. Check the current labels of the rub, binder and side dishes for ingredients and allergens.

Preparation

Put a separate working portion of rub in a small bowl first. Keep the rest clean and dry, and do not return rub that has touched raw chicken to the bag.

If desired, apply a thin coating of yellow mustard. Spread the rub evenly, including under the skin if you like. Keep the chicken covered in the fridge for 1–2 hours until cooking.

Cooking on the BBQ

  1. Preheat the BBQ to 180–200°C with an indirect cooking zone.
  2. Place the thighs skin-side up on the grate, away from direct heat.
  3. Allow about 35–45 minutes and measure the internal temperature in the thickest part without touching bone. The original target for this thigh recipe is around 80°C; time is an indication, not a doneness check.
  4. For more colour on the skin, use direct heat briefly under constant supervision. Move the chicken as soon as the rub gets too dark; five minutes directly over the coals is not a fixed requirement.
  5. Rest the chicken for about 5 minutes before serving.

Cooking in the oven

  1. Preheat the fan oven to 200°C.
  2. Place the thighs on a rack over a baking tray.
  3. Allow about 35–40 minutes, depending on their size and your oven. Check with a meat thermometer; use around 80°C as the target for this thigh recipe.
  4. Use the oven grill only briefly if extra colour is wanted. Stay nearby and stop before the sugar and spices burn.

Tips

  • Apple wood is an option for a mild smoky flavour.
  • Mustard used as a binder adds its own flavour; how much you taste depends on the product and amount.
  • The final colour, crust and juiciness depend on the thighs, seasoning amount and cooking method. A fixed internal temperature does not guarantee the same texture for everyone.

Serving

Serve with coleslaw and, if desired, a little apple cider vinegar, or as part of a BBQ buffet. Check the ingredients and allergens of your chosen side dishes too.

Order Carolina Gold BBQ Rub
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All about Carolina Gold BBQ Rub: flavour profile and tips
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Learn more about BBQ techniques

BBQ internal temperatures: complete overview
Which smoking wood should you use? Hickory, apple, cherry and mesquite explained
How to use a meat thermometer