The Delmarva Peninsula, nestled between Delaware, Maryland, and Virginia, boasts a unique culinary heritage. This recipe puts a carnivore-friendly spin on classic Delmarva BBQ chicken, focusing on rich, savory flavors and eliminating any non-meat ingredients. Forget the sugary sauces and processed additions; this recipe is all about clean, bold taste that will satisfy even the strictest carnivore diet.
What Makes Delmarva BBQ Unique?
Delmarva BBQ is known for its smoky, slightly sweet, and tangy flavors. Traditional recipes often incorporate vinegar, brown sugar, and spices. However, for this carnivore adaptation, we're focusing on amplifying the savory notes with a heavy emphasis on quality ingredients and flavorful spices. We’ll achieve that signature smoky sweetness without relying on added sugars.
Delmarva BBQ Chicken: Carnivore Recipe
This recipe serves 4 and takes approximately 2 hours including marinating time.
Ingredients:
- 4 bone-in, skin-on chicken thighs (or whole chicken, adjust cooking time accordingly)
- 1/4 cup apple cider vinegar (provides acidity without sugar)
- 1/4 cup rendered chicken fat (or beef tallow for a richer flavor)
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon dried oregano
Instructions:
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Marinate: In a large bowl, whisk together the apple cider vinegar, rendered chicken fat, smoked paprika, garlic powder, onion powder, salt, pepper, cayenne pepper (if using), and oregano. Add the chicken thighs, ensuring they are well coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
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Preheat: Preheat your oven to 375°F (190°C). Alternatively, prepare your grill for indirect heat cooking.
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Cook: Place the marinated chicken thighs in a roasting pan or on a grill grate (over indirect heat if grilling). If roasting, baste the chicken with the remaining marinade halfway through cooking. Cook until the internal temperature reaches 165°F (74°C), about 45-60 minutes in the oven or 60-90 minutes on the grill.
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Rest: Remove the chicken from the oven or grill and let it rest for 10 minutes before serving. This allows the juices to redistribute, resulting in more tender meat.
Frequently Asked Questions (FAQ)
What kind of wood should I use for grilling?
For a truly authentic smoky flavor, consider using hickory or applewood for grilling. Both woods complement the savory profile of this carnivore BBQ chicken.
Can I use bone-in, skinless chicken?
While bone-in, skin-on chicken thighs are ideal for maintaining moisture and delivering maximum flavor, you can use bone-in, skinless thighs. However, keep a close eye on them during cooking as they may dry out more easily. Consider adding a bit more chicken fat to the marinade for extra richness.
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Marinate the chicken as directed, then place it in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through.
Are there any substitutes for the rendered chicken fat?
Yes, beef tallow is an excellent substitute. It adds a rich, beefy flavor that complements the chicken beautifully. You can also use olive oil, but the flavor profile will be different.
What are some side dishes that pair well with this carnivore BBQ chicken?
Roasted root vegetables like carrots and parsnips, a simple green salad with a vinaigrette dressing, or cauliflower mash are all excellent choices for accompanying this carnivore-friendly Delmarva BBQ chicken.
This Delmarva BBQ chicken recipe offers a delicious and satisfying carnivore-friendly meal. The focus on quality ingredients and bold spices results in a dish that is both flavorful and deeply satisfying. Enjoy!
