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!
Nothing wrong with that sauce to me. Chicken looks delish.
ReplyDeleteI've not tried it but Chris Lily and Big Bob Gibson's sells a lot of it.
ReplyDeleteIt looks so good Katherine. I saw that episode and was afraid to try it. Now I may do just that.
ReplyDeleteWonder how this would do if you just baked the chicken instead of grilling?
ReplyDeleteI may give that a try. Even though I am a grilling fanatic, I am currently baking everything due to the cooler temps.
This sounds like the perfect sauce!
ReplyDeleteKatherine, Great looking chicken. As you said, the idea doesn't sound all that great, but the results sure look appetizing! I love chicken but I just haven't been able to master it on my grill. No patience is my issue... Take Care, Big Daddy Dave
ReplyDeleteReally, it sounds like a great sauce, and I'll bet it would work on chicken under the broiler, as well!
ReplyDeleteHi this is Nicole from Colie’s Kitchen I just discovered your blog and wanted to drop by and say hi. I am now a new follower. I would love to have you stop by Colie’s Kitchen if you get a chance. www.colieskitchen.com
ReplyDeleteI love any sauce that starts with Mayo...outstanding idea! The chicken looks very happy to be draped in this amazing sauce..
ReplyDeleteAlabama white sauce makes everyone say two things.
ReplyDeleteBefore they've tried it: "Mayonnaise? GROSS!"
After they've tried it: "This is the BEST chicken I've ever had."
I've literally heard it a dozen times.
Katherine,
ReplyDeleteI broke down and made my first white BBQ sauce after interviewing Chris Lilly from Big Bob Gibsons after he Won Memphis in May in 2010. Anyway, I always thought the same thing about the Mayo. But the sauce is delish! I served it up at one of my grilling clinics and the ladies were going gaga for it. I made mine with wasabi once as I didn't have horseradish and it came out awesome. Glad to see you're also a fan of this infamous sauce. :)