Recently I subscribed to Cook’s Illustrated and Cook’s Country and have been enjoying my subscription to both! I came across a recipe for Alabama BBQ Chicken on Cook’s Country. The recipe intrigued me, using mayonnaise as the base to a Barbecue Sauce. I must admit that I have never had a BBQ Sauce that used mayonnaise as the base of the sauce. The chicken came out looking as good as it tasted! It was delicious and I will definitely make this again.
Alabama BBQ Chicken on a gas grill
Slightly Adapted From: Cook’s Country
Serves: 8
White BBQ Sauce:
3/4 Cup Mayonnaise
2 Tbsp. Cider Vinegar
2 tsp. Sugar
1/2 tsp. Prepared Horseradish Sauce
1/2 tsp. Table Salt
1/2 tsp. Ground Black Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Celery Seeds
1/4 tsp. Onion Powder
1/4 tsp. Cayenne Pepper
Chicken:
1 tsp. Table Salt
1 tsp. Ground black pepper
1/2 tsp. Cayenne Pepper
2 Whole Chickens, (3 1/2 – 4 Lb.) patted dry and split (I used chicken thighs)
1. For the Sauce:
Mix all ingredients in a blender until smooth, about 1 minute. Refrigerate sauce in an airtight container for at least 1 hour or up to 2 days.
2. For the chicken:
Mix salt, black pepper, garlic powder, celery seeds, onion powder and cayenne in small bowl. Rub spice mixture all over chicken.
3. Soak wood chips in bowl of water to cover for 15 minutes, place chips in small aluminum tray, and place tray directly over primary burner. Light grill, turn all burners to high, and close lid, keeping grill covered until wood chips begin to smoke, about 15 minutes. Oil cooking grate. Turn all burners to medium-low. Place chicken skin side down on grill, and cover.
4. 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.
5. Transfer chickens to cutting board, brush with 2 tablespoons sauce, tent with foil, and let rest 10 minutes. Remove foil and brush chicken with 1 tablespoon sauce. Carve and serve, passing remaining sauce at table.
