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Restaurants›L&L Hawaiian Barbecue Charleston, SC›Bbq Chicken (regular) Recipe

Bbq Chicken (regular) Recipe

Name: L&L Hawaiian Barbecue Charleston, SCs BBQ Chicken (Regular) Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 pieces bone-in chicken thighs (skin-on preferred); 2 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tsp smoked paprika; 1 tsp garlic powder; 2 tbs olive oil; 1 cup prepared barbecue sauce; 1 tbs apple cider vinegar; 1 tbs brown sugar (optional, for added gloss and balance); 1.5 cups long-grain white rice (uncooked); 2.25 cups water; 0.5 tsp kosher salt; 1 tbs unsalted butter or neutral oil; 1 cup elbow macaroni (uncooked); 0.5 cup mayonnaise; 2 tbs plain Greek yogurt or sour cream; 1 tsp apple cider vinegar; 1 tsp sugar; 0.25 cup celery, finely diced; 2 tbs red onion, very finely diced; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs dill pickle relish (optional); 1 tbs chopped fresh parsley (optional); 2 pieces lemon wedges (optional)

Inspired by L&L Hawaiian Barbecue Charleston, SC

Time1h 10m

Serves4

Comes with two scoops of rice and one scoop of macaroni salad.

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Ingredients

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BBQ Chicken

6 pieces bone-in chicken thighs (skin-on preferred)

2 tsp kosher salt

1 tsp Black pepper, freshly ground

1 tsp Smoked paprika

1 tsp Watkins garlic powder

2 tbs olive oil

1 cup prepared barbecue sauce

1 tbs Apple cider vinegar

1 tbs brown sugar (optional, for added gloss and balance)

White Rice (two scoops total; recipe makes 4 scoops)

1 1/2 cups long-grain white rice (uncooked)

2 1/4 cups water

1/2 tsp kosher salt

1 tbs unsalted butter or neutral oil

Macaroni Salad (one scoop; recipe makes ~4 servings)

1 cup elbow macaroni (uncooked)

1/2 cup Mayonnaise

2 tbs plain Greek yogurt or sour cream

1 tsp Apple cider vinegar

1 tsp sugar

1/4 cup celery, finely diced

2 tbs red onion, very finely diced

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs dill pickle relish (optional)

To Finish / Garnish

1 tbs chopped fresh parsley (optional)

2 pieces lemon wedges (optional)

Method

BBQ Chicken

Prep and Marinate

Pat the chicken thighs dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, and garlic powder. Rub the chicken all over with olive oil, then evenly season with the spice mixture. Let rest at room temperature 15–20 minutes or refrigerate up to 2 hours for more flavor (bring back to room temp 20 minutes before cooking).

Make BBQ Glaze

In a small saucepan combine the prepared barbecue sauce, apple cider vinegar, and brown sugar (if using). Warm over low heat until simmering, stirring occasionally, about 3–5 minutes. Remove from heat and set aside.

Cook the Chicken

Preheat a grill or oven to medium-high (grill ~400°F / oven 425°F). For grilling: oil the grates and place chicken skin-side down; cook 6–8 minutes until nicely charred, then flip and brush with a little glaze. Continue grilling 6–10 minutes more with occasional glazing until internal temperature reaches 165°F (74°C) and juices run clear. For oven: place chicken on a rimmed baking sheet lined with foil or a wire rack; roast skin-side up 25–30 minutes, brushing with glaze in the last 8–10 minutes, until internal temperature is 165°F (74°C).

Finish

During the last 2 minutes of cooking brush a final coat of BBQ glaze onto each piece and let it set for 1–2 minutes to become glossy. Transfer chicken to a resting platter and let rest 5 minutes before plating. Sprinkle chopped parsley if desired.

White Rice

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan combine rinsed rice, water, salt, and butter. Bring to a gentle boil over medium-high heat, then immediately reduce heat to low, cover with a tight-fitting lid, and simmer 15 minutes without lifting the lid.

After 15 minutes, remove the saucepan from heat and let it sit, covered, 5–10 minutes to steam. Fluff with a fork. This quantity yields about 4 scoops; portion two scoops per plate (approx. 3/4 cup cooked rice per scoop depending on your scoop size).

Macaroni Salad

Bring a medium pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente according to package directions (usually 7–9 minutes). Stir occasionally to prevent sticking.

Drain the pasta and rinse briefly under cold water to stop cooking and cool it for a cold salad. Shake off excess water and transfer pasta to a mixing bowl.

In a separate bowl whisk together mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, sugar, salt, and black pepper until smooth. Stir in the dill pickle relish if using.

Add the diced celery and red onion to the cooled pasta, then pour the dressing over and fold gently to combine. Taste and adjust seasoning. Chill at least 30 minutes to let flavors meld. Portion one scoop per plate (about 1/2 to 3/4 cup depending on scoop size).

Plating & Serving

Place two scoops of warm white rice on the plate, add one scoop of macaroni salad. Arrange 2–3 pieces of BBQ chicken (depending on size) alongside the rice and salad. Spoon any extra glaze over the chicken. Garnish with parsley and serve lemon wedges on the side if desired.