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Category: Poultry I
Prep Time: Cook Time: Total Time:
White BBQ Sauce
3/4 cup mayonnaise
2 tbsp cider vinegar
2 tsp sugar
1/2 tsp prepared horseradish
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
Chicken
1 tsp salt
1 tsp ground black pepper
1/2 tsp cayenne pepper
2 whole chickens (3 1/2- to 4-lb), patted dry and split, (see photos)
2 cups hickory wood chips
Vegetable oil for grill grate
For the sauce: Mix all ingredients in blender until smooth, about 1 minute. Refrigerate sauce in airtight container for at least 1 hour or up to 2 days.
For the chicken: Mix salt, black pepper, and cayenne in small bowl. Rub spice mixture all over chicken.
Soak wood chips in bowl of water to cover for 15 minutes. Meanwhile, open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13x9 inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in center. Scatter wood chips evenly over coals and set cooking grate in place. Cover, with lid vents positioned over center of grill and opened halfway. Let grill heat for 5 minutes.
Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place chicken skin side down on center of grill. Cover (with half-opened lid vents over chicken).
Grill chickens until skin is well browned, 35 to 45 minutes. Flip chickens skin side up and grill, covered, until breast meat registers 165 degrees on instant-read thermometer, 15 to 20 minutes longer.
Transfer chickens to cutting board, brush with 2 tbsp sauce, tent with foil, and let rest 10 minutes. Remove foil and brush chicken with 1 tbsp sauce. Carve and serve, passing remaining sauce at table. Serves 8
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ALABAMA BBQ CHICKEN
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Category: Poultry I
Prep Time: Cook Time: Total Time:
White BBQ Sauce
3/4 cup mayonnaise
2 tbsp cider vinegar
2 tsp sugar
1/2 tsp prepared horseradish
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
Chicken
1 tsp salt
1 tsp ground black pepper
1/2 tsp cayenne pepper
2 whole chickens (3 1/2- to 4-lb), patted dry and split, (see photos)
2 cups hickory wood chips
Vegetable oil for grill grate
For the sauce: Mix all ingredients in blender until smooth, about 1 minute. Refrigerate sauce in airtight container for at least 1 hour or up to 2 days.
For the chicken: Mix salt, black pepper, and cayenne in small bowl. Rub spice mixture all over chicken.
Soak wood chips in bowl of water to cover for 15 minutes. Meanwhile, open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13x9 inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in center. Scatter wood chips evenly over coals and set cooking grate in place. Cover, with lid vents positioned over center of grill and opened halfway. Let grill heat for 5 minutes.
Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place chicken skin side down on center of grill. Cover (with half-opened lid vents over chicken).
Grill chickens until skin is well browned, 35 to 45 minutes. Flip chickens skin side up and grill, covered, until breast meat registers 165 degrees on instant-read thermometer, 15 to 20 minutes longer.
Transfer chickens to cutting board, brush with 2 tbsp sauce, tent with foil, and let rest 10 minutes. Remove foil and brush chicken with 1 tbsp sauce. Carve and serve, passing remaining sauce at table. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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