Grilled Chicken with Alabama White Sauce
🇺🇸 United States · Alabama
Ingredients
- 1 cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp prepared horseradish (optional)
- 1 tsp packed light brown sugar
- 1 tsp Worcestershire sauce
- 1 garlic clove, finely chopped
- 1 tsp black pepper
- 1/2 tsp kosher salt
- 1/8 tsp cayenne pepper
- 4 tsp kosher salt
- 1 tbsp black pepper
- 2 tsp paprika
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 (4-pound) fryer chicken, cut into 8 pieces
- Vegetable oil, for the grill
Steps
- Whisk together mayonnaise, lemon juice, vinegar, mustard, horseradish (if using), brown sugar, Worcestershire sauce, garlic, black pepper, salt, and cayenne in a medium bowl to make the white sauce.
- Reserve 1/4 cup of the sauce for brushing the chicken; cover and refrigerate the rest for serving.
- Whisk together salt, black pepper, paprika, garlic powder, onion powder, and cayenne in a small bowl to make the spice rub.
- Pat the chicken dry and sprinkle liberally on all sides with the spice rub.
- Preheat a grill to medium-high and set up for indirect grilling: bank coals to one side on a charcoal grill, or turn off half the burners on a gas grill. Oil the grates.
- Place chicken skin-side down over direct heat. Cover and cook 6 to 8 minutes, until marked and chicken releases easily from the grill.
- Flip chicken and move to indirect heat. Cover and cook 30 to 40 minutes, until an instant-read thermometer reads 165°F.
- During the last 5 minutes of cooking, flip chicken again and brush with the reserved 1/4 cup white sauce.
- Transfer chicken to a platter, cover with foil, and let rest at least 10 minutes.
- Serve with the remaining white sauce.
Source: www.thepioneerwoman.com