Delmarva BBQ Chicken Recipe Carnivore
The Delmarva BBQ chicken recipe is a carnivore’s dream, featuring tender, smoky chicken coated in a tangy, flavorful marinade. Perfect for grilling and packed with protein, it’s a must-try for meat lovers.
Table of Contents
What’s Special About Delmarva BBQ Chicken?
The Delmarva region, spanning Delaware, Maryland, and Virginia, is famous for its unique culinary traditions. Delmarva BBQ chicken recipe carnivore stands out with its tangy, vinegar-based marinade and a grilling method that infuses smoky, bold flavors into every bite. This recipe balances simplicity with sophistication, making it a favorite for outdoor gatherings.
Ingredients You’ll Need for the Perfect BBQ Chicken
- 4 pounds of bone-in, skin-on chicken pieces (drumsticks, thighs, or breasts)
- 1 cup apple cider vinegar
- ½ cup water
- ½ cup melted butter (unsalted)
- 2 tbsp Worcestershire sauce
- 1 tbsp salt (adjust to taste)
- 1 tbsp paprika
- 1 tbsp ground black pepper
- 1 tsp cayenne pepper (optional, for extra heat)
- 2 tbsp honey (optional, for a hint of sweetness; can omit for stricter carnivore)
- 2 cloves garlic, minced (optional, for additional flavor)
- 1 lemon, juiced
Step-by-Step Guide to Preparing Delmarva BBQ Chicken Recipe Carnivore
In a medium bowl, whisk together the apple cider vinegar, water, melted butter, Worcestershire sauce, salt, paprika, black pepper, cayenne pepper (if using), honey, and garlic until well combined.
Place the chicken pieces in a large resealable bag or shallow dish, pour half of the vinegar-based marinade over them (reserving the other half for basting), and refrigerate for at least 2 hours or overnight, turning occasionally for deeper flavor.
Preheat the grill to medium heat (about 350°F/175°C) and oil the grates to prevent sticking. Remove the chicken from the marinade, discard the used marinade, and place the chicken on the grill, skin side down. Cover and cook for about 20 minutes, turning occasionally while basting frequently with the reserved marinade to keep the chicken moist and flavorful.
Cook the chicken until the internal temperature reaches 165°F (75°C) in the thickest part.
The skin should be golden and crispy.
Serve:
- Transfer the chicken to a platter and drizzle with lemon juice for a bright, tangy finish.
- Serve hot.
Carnivore Diet Adaptations for BBQ Chicken
Low-Carb Marinade Options
Swap vinegar for apple cider vinegar and use ghee instead of butter to keep it dairy-free.
Pairing BBQ Chicken with Carnivore-Friendly Sides
- Grilled zucchini slices
- Buttered mushrooms
- Simple bone broth
Tips for Perfectly Grilled BBQ Chicken Every Time
- Always preheat your grill to prevent sticking.
- Use a meat thermometer to avoid overcooking.
- Allow the chicken to rest for 5-10 minutes before serving to lock in its juices.
Why Delmarva BBQ Chicken Is Perfect for Gatherings
Its bold flavors and ease of preparation make it a hit at summer cookouts, family reunions, and tailgate parties. The recipe scales effortlessly, making it ideal for feeding a crowd.
Nutrition Breakdown: A Protein-Packed Dish
Delmarva BBQ chicken recipe carnivore is rich in protein, low in carbs, and provides essential vitamins like B6 and niacin. For a healthier twist, use skinless cuts or opt for air grilling.
Common Mistakes to Avoid When Making BBQ Chicken
- Skipping the Marinade: The flavor won’t penetrate the chicken.
- Overcrowding the Grill: This causes uneven cooking.
- Not Monitoring the Temperature: Overcooked chicken can turn dry and chewy.
Frequently Asked Questions
Delmarva BBQ Chicken Recipe Carnivore
🔥 Delmarva BBQ Chicken Recipe Carnivore 🍗: Juicy, smoky, and tangy grilled chicken marinated in a savory vinegar-butter sauce with a hint of spice 🌶️ and sweetness 🍯. Perfect for summer cookouts or cozy carnivore feasts! 🥩🍋
- Grill (gas or charcoal)
- Grill tongs
- Basting brush
- Large resealable bag or marinating dish
- Meat thermometer
- Mixing bowl and whisk
- 4 pounds of bone-in (skin-on chicken pieces (drumsticks, thighs, or breasts))
- 1 cup apple cider vinegar
- ½ cup water
- ½ cup melted butter (unsalted)
- 2 tbsp Worcestershire sauce
- 1 tbsp salt (adjust to taste)
- 1 tbsp paprika
- 1 tbsp ground black pepper
- 1 tsp cayenne pepper (optional, for extra heat)
- 2 tbsp honey (optional, for a hint of sweetness; can omit for stricter carnivore)
- 2 cloves garlic (minced (optional, for additional flavor))
- 1 lemon (juiced)
- In a medium bowl, combine the apple cider vinegar, water, melted butter, Worcestershire sauce, salt, paprika, black pepper, cayenne pepper (if using), honey, and garlic. Whisk the mixture until smooth and fully blended.
Put the chicken pieces into a resealable bag or a shallow dish. Pour half of the marinade over the chicken, ensuring even coverage, and set the other half aside for basting. Seal or cover the dish, and marinate the chicken in the refrigerator for at least 2 hours, or overnight for maximum flavor. Turn the chicken occasionally to let the marinade soak evenly.
Preheat your grill to medium heat (350°F/175°C) and oil the grates to prevent sticking. Remove the chicken from the marinade and discard the used portion. Lay the chicken on the grill with the skin side facing down. Cover and cook for about 20 minutes, turning the pieces occasionally. Baste the chicken frequently with the reserved marinade to keep it juicy and flavorful.
- Grill the chicken until it reaches an internal temperature of 165°F (75°C) at its thickest point. The skin should be beautifully golden and crispy.
Serve:
- Arrange the cooked chicken on a serving platter, drizzle with fresh lemon juice for a bright, tangy finish, and serve hot.
- For strict carnivore diets, omit the honey, garlic, and any non-animal-based seasonings. Stick to salt, butter, and Worcestershire sauce for flavor.
- Adjust the cayenne pepper based on your heat tolerance.
Recommended
