My husband spent two years in North Carolina, serving a mission for our church. During that time, he was introduced to wonderful Southern cooking. This recipe is one of his favorites, and it came to him from some dear friends, Merriss and Jackie Locklear, from Robeson County, North Carolina. It’s become his specialty. 
Preheat grill to high heat.
Wash and pat dry the chicken. (I skin mine, but that’s up to you.) Then, generously sprinkle with salt and pepper. (I use sea salt and freshly ground black pepper.)
Lay pieces on hot grill grate.
Sear each side for 2 minutes, then reduce heat to low.
Grill for about 10 minutes per side, over low heat, or until internal temperature reaches 165 degrees F. Watch carefully so it doesn’t burn or catch fire.
While the chicken is grilling, prepare the sauce.
I’m not into product endorsements, but these are our favorite sauces. I’ve tried substituting many other options, but trust me, this combination is the best!
Combine the Original and Thick and Spicy sauces with olive oil and apple cider vinegar. Mix thoroughly.
Completely coat each cooked piece of chicken with the sauce.
Return to the grill, and cook for another 2-3 minutes per side.
Baste with remaining sauce.
Let rest 5-10 minutes before serving.
- 20-24 chicken pieces (thighs and drumsticks are best)
- salt and pepper
- 18 ounce bottle Kraft Original BBQ sauce
- 18 ounce bottle Kraft Thick and Spicy BBQ sauce
- ½ cup cider vinegar
- ½ cup olive oil
- Rinse, pat dry, and skin (if desired) chicken. Generously sprinkle with salt and pepper.
- Preheat grill to medium-high heat.
- Sear the chicken on each side for 2-3 minutes.
- Reduce heat to low, and continue grilling for 10 minutes per side, or until internal temperature reaches 165 degrees F.
- While chicken is cooking, prepare sauce.
- Mix BBQ sauces, vinegar, and oil until completely combined.
- Completely submerge each piece of cooked chicken in sauce, and return to the grill. Cook for another 2-3 minutes per side, and baste with remaining sauce when you turn it over.
- Remove from grill, and let rest 5 minutes before serving.
