Chick A Hog BBQ Recipe

| March 29, 2020 | 13 Comments

Chick-A-Hog BBQ

Follow our complete, step-by-step, photo illustrated instructions to learn how to make this Eastern North Carolina Vinegar based barbecue chicken. Perfect for sandwiches. Printable recipe included.


Chick A Hog BBQ, enjoy!
Enjoy the taste of Eastern North Carolina BBQ in our chicken based barbecue recipe. BBQ – without the pork.


Chick A Hog BBQ, slider.

Many years ago, I made this recipe for a couple that my wife and I were friends with.

It seems the husband of that family really enjoyed pork barbecue, but it ran his blood pressure up so bad, that he would almost drink vinegar afterwards in hopes of keeping his blood pressure down.

I wondered how it would be to take some chicken meat and flavor it with our beloved Eastern North Carolina Vinegar Based BBQ Sauce that we so famously add to our pulled pork. Would it even be close to the flavor of pork barbecue?

I bought a bag of chicken leg quarters and proceeded to make barbecue. It turned out really good, and we enjoyed making sandwiches out of it on numerous occasions afterwards whenever the leg quarters or whole chickens went on sale.

Seeing a bright future ahead for this new creation, I decided to call it Chick-A-Hog BBQ. Of course, it needed a back story, so I came up with that too.

It seems the half hog-half chicken creatures were common in the sand-hills of North Carolina many moons ago. Problem was, they were very fast and very hard to catch.

No one really knows how they came to be, but it didn’t take long for someone to finally turn one into barbecue. We do love our barbecue in North Carolina you know. And in my part of the state, you aren’t eating barbecue unless it’s the Eastern North Carolina Vinegar Based Sauce style.

If you can’t find, or can’t catch a real Chick-A-Hog, it’s half brother substitute, the chicken, works out pretty well also.

It’s an easy way to get the flavor of our delicious barbecue here in the South, without the pork. You’ll be surprised at just how good it tastes. And, it makes for some great barbecue sandwiches.

Ready to give it a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!


Chick A Hog BBQ, ingredients.
Chick-A-Hog BBQ – You’ll need these ingredients.

I know it may be practically impossible for you to find an actual Chick-A-Hog, so feel free to use chicken instead. The taste will be close. Smile. This is a great substitute for anyone that doesn’t eat pork for whatever reason. It will give you the taste of our vinegar based sauce. Guess we could call it Eastern North Carolina Chicken BBQ instead.


Chick A Hog BBQ, cover with water.
Place chicken in a large sauce pot and cover with about an inch of water.

You can leave the chicken whole, or cut it up. This one weighed almost seven pounds so I had to cut it up to get it to even come close to fitting in this 5 quart dutch oven. I needed a little bit bigger pot. Smile.


Chick A Hog BBQ, add salt and pepper.
Add salt and pepper.

I added about a teaspoon of salt and about a half teaspoon of black pepper to the pot.


Chick A Hog BBQ, cover and simmer.
Cover the pot and bring it up to a boil. REDUCE the heat down to below medium and let the chicken simmer until done. This will take about 45 to 60 minutes.


Chick A Hog BBQ, add vinegar.
Eastern North Carolina Vinegar Based BBQ Sauce

While the chicken is boiling, lets go ahead and make our sauce. Place the vinegar in a medium sized sauce pot.


Chick A Hog BBQ, add water.
Add the water.


Chick A Hog BBQ, add brown sugar.
Add the brown sugar.


Chick A Hog BBQ, add the red pepper flakes.
Add the red pepper flakes.


Chick A Hog BBQ, add the hot sauce.
Add the Texas Pete Hot Sauce.

Don’t worry, it’s not going to be HOT, we’re just adding layers of flavor to the sauce.


Chick A Hog BBQ, add the salt.
Add the salt.


Add the black pepper.

I find that black pepper adds more heat than some of the other peppers. It may just be me though. Smile.


Chick A Hog BBQ, stir well.
Stir everything together. Place the sauce pot over Medium heat on the stove top and bring to a low boil. REDUCE the heat to Medium-Low and simmer the sauce for about 20 minutes. Remove from heat and set aside for now.


Chick A Hog BBQ, remove chicken from broth.
When it’s done, remove the chicken from the broth and let it cool enough to handle it.


Chick A Hog BBQ, remove bones from chicken.
Remove the chicken from the bones and fat. Pick through it carefully to remove all the smaller bones and gristle materials. You don’t want to bite into that later.

I pulled the meat off the bones and put the bones and any fat back into the pot of broth. I’m going to put this pot of broth back on the stove top and let it cook for about 45 more minutes. Then, I’m going to strain the liquid from the pot, and save the broth to make some chicken and pastry with at a later date.

Once I had all the liquid in a large container, I placed it in the refrigerator. As it gets cold, the fat in the broth will rise to the top. I skimmed this off and discarded it the next day. The remaining broth had sort of congealed, so I put it in a freezer bag and placed it in the freezer. I also saved about 2 cups of the chicken meat pulled from the bones to add into my chicken pastry. You’ll find the recipe for that here:  Chicken Pastry Made From Scratch


Chick A Hog BBQ, add the sauce.
Ladle about half of your sauce over the chicken and mix it in well. You’ll want to taste the chicken as you go and add more sauce as needed until you get it tasting like you want it. I used all but about 1/2 cup of the sauce I made in the chicken. The chicken will soak it up pretty good. You might also want to add a bit more salt if you think it needs it.


Chick A Hog BBQ, season to taste.
Mix the sauce in well. I did this by hand and kept tasting it until I thought I’d added enough of the sauce. Make the recipe your own and adjust the sauce or seasonings up or down to suit your personal tastes.


Chick A Hog BBQ, enjoy!

I love to use this to make a sandwich. Just add some Duke’s Mayonnaise, maybe some homemade Cole Slaw and you’re good to go. It’s great when you want to enjoy the taste of pork barbecue, but maybe don’t want to actually have the pork. I hope you like it.


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Chick A Hog BBQ, printbox

Chick A Hog BBQ Recipe

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: Varies
  • Category: Poultry, Chicken, Meats
  • Method: Stove Top
  • Cuisine: American, Southern


It’s Chicken, not pork. We’re taking the great taste of Eastern North Carolina Vinegar Based BBQ and transferring it to chicken. A great alternative to pork, but with the same favorite taste of Carolina Que.



46 lb Chicken, whole or cut up
2 cups Apple Cider Vinegar
1 cup Water
½ cup Brown Sugar
1 Tablespoon Red Pepper Flakes
1 Tablespoon Texas Pete Hot Sauce
1 teaspoon Salt
1/2 teaspoon Black Pepper


Place chicken in large sauce pot, cover with an inch of water.
Place chicken over Medium heat on stove top and bring to a boil.
Cover pot. Reduce heat to Medium-Low, simmer chicken for 45-60 minutes or until done.
Prepare the BBQ sauce while the chicken is cooking.
Place apple cider vinegar in a medium sized sauce pot.
Add the water.
Add the brown sugar.
Add red pepper flakes.
Add hot sauce.
Add salt.
Add black pepper.
Stir well. Place over Medium-Low heat, simmer for 20 minutes. Remove and set aside.
Remove chicken from broth. Save broth if desired.
When cool enough to handle, pull the chicken meat from the bones.
Make sure to remove any smaller bones, gristle’s and fat.
Gradually add sauce to pulled chicken meat, increasing to taste.
Taste and season with more salt, pepper, or sauce as desired.


Add sauce as desired. Adjust to suit your personal tastes.

Keywords: bbq chicken, eastern north carolina, vinegar based, pork substitutes, chicken barbecue, bbq, que

Your Comments:

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Be Blessed!!!


You might also like: Chicken Pastry Made From Scratch

Or, maybe this one?  Pulled Pork BBQ in the Oven

How about this?  Eastern Carolina Turkey BBQ


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Category: Chicken, Main Dishes, Sandwiches

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (13)

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  1. Jenny says:

    I stumbled across your page when looking for a recipe, and the more I looked through it, the more I thought, “this man must be from Down East!” I grew up in Raleigh. My husband’s family is from Wendell and his Granddaddy made so many of these recipes…this one, included. He put butter in his sauce, however (yours is definitely healthier!). I also needed a good recipe for Chicken Pastry..or as he called it, “Chicken Slick”. Chicken and Dumplings as I know them do not have the dropped biscuit dough, but rather the pastry like a noodle. So, I have some new recipes to try and I got my whole chicken yesterday! Thank you so much. Your recipes are like home to me!

  2. Bonnie says:

    Mr Steve you have done it again!! I normally read the newsletter on Monday, but for some reason put it off until Tues. We were gonna do something easy with chicken I had thawed. I mentioned this to my hubby that afternoon and we decided to try it. Amazing sandwiches!! This will be used many times. Can’t wait to try it on pork too. I always enjoy reading the newsletter and what you’ve decided to share with us. Thanks for putting together something worth reading. Also, since you are kinda the “king of stay-at-home”, any ideas or websites to help pass the time? Maybe you could add a few to the next newsletter.


    • Steve Gordon says:

      Hi Bonnie, Thank you for trying our recipe. I’m just really, really sorry that you had to use chicken instead of a real Chick-A-Hog. It’s a shame they are so hard to catch. Smile. Thank you for being a subscriber to the Newsletter and for your kind comments. I greatly appreciate your support and your visits to Taste of Southern. I’ll see if I can find something of interest for the next one. I do pray that I can break out of that “King of stay-at-home” label one of these days. Smile. Guess it’s kind of coming in handy right now under the current circumstances though. Thanks again. Be Blessed!!! -Steve

  3. Thanks for sharing. My husband has been craving chicken salad. I will use your recipe.

    • Steve Gordon says:

      Hi Christal, Thank you for trying our recipe. I hope you and your husband enjoy it. And, I hope you’ll come back and let me know how it turns out for you. I do appreciate your visits and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  4. Jennifer says:

    Chickahog – will have to try that. Since everyone seems to be cooking at home more than usual, leftovers become a new food aisle – an aisle that might seem pretty empty like all of the others but! BBQ Spaghetti is perfect for left over bits of BBQ – chicken, pork, beef – whatever, chop it up, add extra bbq sauce and mix with hot spaghetti or macaroni. It’s delicious.
    Take care and be safe.

    • Steve Gordon says:

      Hi Jennifer, Thank you for your suggestion of the BBQ Spaghetti. It sounds delicious and I hope to try it soon. I appreciate your visits and all of your support. I do hope you’ll visit with us often. Be Blessed!!! -Steve

  5. Mary Ellen says:

    Can’t wait for dinner tonight!
    Have to say though, it hurts to read your direction to “throw out” the chicken fat! That’s schmaltz and costs a fortune at Dean & DeLuca Gourmet Grocers–along with duck fat and other divine comestibles.
    Save it. Freeze it. Consider making chicken liver pate, which is delicious on crackers and easy as pie.

    • Steve Gordon says:

      Hi Mary Ellen, I hope we can still be friends. I just have never had a reason to save the fat. Smile. Thank you for sharing the link. It was a good read. I do appreciate your support and your visits. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  6. Mike Carrington says:

    What app do you use for finding tempature? I’ve never seen that.

    Well, as a Louisiana boy, I’ve seen tomato based BBQ sauce and some oil based but vinegar sounds real good, actually. I do love my BBQ.

    Thanks and please stay safe.


    • Steve Gordon says:

      Hi Mike, I’m not sure what you’re asking regarding an app. I don’t see where I mentioned that anywhere, but maybe I’ve overlooked something. I do hope you might try our Vinegar based BBQ sauce. I hope you like it. It’s great on pulled pork too. Smile. Thank you for your visit today. I greatly appreciate the support and hope you and yours stay safe as well. I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

      • Bonnie says:

        Mike is referring to the phone number for the temp. Not an app. I remember you could call a few different numbers and get the temp, time, short stories, bible verses. I had no idea they were still in existence.

        • Steve Gordon says:

          Hi Bonnie, Thank you for clearing that up. I couldn’t figure out what he was referring to. We’ve had a local number for many years that we call for the local temperature. It gives just the current time and the current temp and is sponsored by our local telephone company provider. Thanks again for your help. I appreciate your visit and do hope you’ll visit with us often. Be Blessed!!! -Steve

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