AT A GLANCE
This Lexington-style barbecued chicken gets extra tang from the trademark vinegary mop sauce it's basted with while it's cooking. You could use any chicken pieces on the bone, but we've gone for drumsticks for their sheer pick-up-and-eat deliciousness. Start this recipe a day ahead to marinate the chicken.
|01||To marinate the chicken, mix vinegar, brown sugar, chilli flakes, ground chilli, white pepper, garlic and 3 tsp sea salt flakes in a non-reactive container. Add chicken, turn to coat well, cover and refrigerate for at least 3 hours or preferably overnight for flavours to develop.|
|02||For potato salad, cover potato well with cold salted water in a large saucepan, bring to the boil over medium-high heat and cook until tender when pierced with the tip of a sharp knife (15-20 minutes). Drain, then, while still warm, peel, thickly slice and set aside to cool.|
|03||Mix mayonnaise, sour cream, onion, lemon rind and juice and garlic in a large bowl and season to taste. Add potato and herbs and stir to coat well. Refrigerate until required.|
|04||For mop sauce, combine ingredients in a bowl, season to taste and set aside in 2 separate bowls.|
|05||Heat a barbecue to medium-high heat. Remove chicken from marinade and barbecue, turning and basting occasionally with mop sauce from one bowl, until browned and cooked through and juices run clear when drumsticks are pierced (8-10 minutes; discard any mop sauce remaining from bowl used for basting). Serve hot with potato salad and second bowl of mop sauce.|