Flame-Grilled Chicken with North Carolina Mop Sauce
Build a fire in the KUDU: empty a full chimney of hot…
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Cooking tools:
- Grill
- Chimney starter
- Mortar and pestle
- Food processor
- Instant-read thermometer
- Microplane
- Basting mop
- Cast iron skillet
- Kitchen shears
- Chef's knife
- Cutting board
- Mixing bowl
- Plastic wrap
- Aluminum foil
- Tongs
- Measuring spoon
- Measuring cup
- Refrigerator
Ingredients
- 1 Whole chicken, 3 to 5 lb
- 6 to 8 Finger hot peppers, charred and peeled
- 2 Cloves garlic, crushed
- 2 tbsp Kosher or coarse sea salt
- 2 tbsp Smoked paprika
- 1 tbsp Freshly cracked black pepper
- 1 tsp Ground mustard
- Juice and zest from 1 large lemon
- 3 tbsp Extra virgin olive oil
- 1/2 cup Apple cider vinegar
- 1/2 cup Water
- Juice from 1 large lemon
- 1/4 cup Dark brown sugar
- 2 tbsp Tomato paste
- 1 tbsp Dijon mustard
- 1 tbsp Kosher or coarse sea salt
- 1 tsp Worcestershire sauce
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