My tailgaters said this was the best grilled chicken ever!
White Barbecue Sauce:
1 cup mayonnaise
1 cup apple cider vinegar
1 lemon, juiced
1 teaspoon cracked black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
Whisk all the barbecue sauce ingredients together in a bowl. Cover with plastic wrap and refrigerate for at least 2 hours. when it's time to use, reserve about 3/4 cup to serve on the side.
You can use a whole chicken cut up or I used a pack (5 each , thighs and 11 each drumettes) of bone-in, skin-on thighs and drumettes. Season the chicken to your liking. I used Lawry's season salt, lemon pepper, onion powder and garlic powder.
Pre-heat the grill to medium-high. Spray the grates with non-stick cooking spray.
Place the chicken skin side down starting in the center of the grill. Sear about 5 to 7 minutes each side to get some nice grill marks and begin browning the skin.
I have hot spots on my grill because SOMEONE needs to buy a new burner and I don't own a Big Green Egg. Be careful to keep the chicken away from an area you know flames up higher than other areas because the chicken skin is very fatty and will cause the grill to flame up and you will have crispy blackened chicken in an instant.
If you have two burners on your grill turn one off and move the chicken to the side of the grill where the burner is turned off. Brush the chicken with the barbecue sauce. You will continue grilling the chicken over indirect heat. Leave the other burner on medium to medium-low. Turn about every 10 minutes and brush with the barbecue sauce.
Once the juices run clear, which should take about 30 to 35 minutes.
Transfer to a serving platter.
Don't forget to serve with sauce on the side!