Alabama Bbq Chicken And White Sauce Grilled Recipe

How to Make Alabama Bbq Chicken And White Sauce Grilled

1. **Make the White Sauce:** Combine 1 cup mayonnaise, 1/4 cup apple cider vinegar, 2 tablespoons sugar, 1 tablespoon Dijon mustard, 1 teaspoon grated horseradish, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper in a blender. Blend until completely smooth (about 1 minute). Refrigerate in an airtight container for at least 1 hour or up to 2 days.
2. **Prepare the Chicken:** In a small bowl, mix 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper.
3. **Season the Chicken:** Rub the spice mixture all over 2 lbs boneless, skinless chicken breasts.
4. **Prepare Wood Chips:** Soak 1/2 cup wood chips (e.g., hickory or apple) in a bowl of water for 15 minutes.
5. **Preheat Grill:** Open the bottom grill vents completely. If using charcoal, light a chimney starter filled with charcoal briquettes and let them burn until covered with fine gray ash. If using gas, preheat to medium-low.
6. **Set up Indirect Heat:** For charcoal, place a 13x9 inch disposable aluminum roasting pan in the center of the grill. Divide the coals into two piles, one on each side of the pan, leaving space in the center. Scatter soaked wood chips over the coals. For gas, turn off the burners directly under the roasting pan. Set the cooking grate in place.
7. **Heat the Grill:** Close the lid, positioning vents over the center of the grill and opened halfway. Let the grill heat for 5 minutes.
8. **Oil the Grates:** Dip a wad of paper towels in vegetable oil and oil the cooking grate using long-handled tongs.
9. **Grill Chicken (Skin-Side Down):** Place the chicken breasts skin-side down in the center of the grill (over the roasting pan). Cover, leaving the vents half-opened.
10. **Brown the Skin:** Grill for 35-45 minutes, until the skin is well browned.
11. **Finish Cooking:** Flip the chicken skin-side up. Cover and continue grilling until a meat thermometer inserted into the thickest part registers 165°F (74°C), about 15-20 minutes more.
12. **Rest and Sauce:** Transfer the chicken to a cutting board. Brush with 2 tablespoons of the white sauce, tent with foil, and let rest for 10 minutes.
13. **Final Sauce:** Remove the foil and brush the chicken with 1 tablespoon more sauce.
14. **Serve:** Carve the chicken and serve immediately, passing the remaining sauce at the table. Serve on toasted buns with lettuce and pickles, if desired.