Grilled chicken with Alabama white barbecue sauce

Votes: 1

How to Make - Grilled Chicken with Alabama White BBQ Sauce

Time: 9 hours 15 minutes
Complexity: easily
Servings: 6

Before grilling, the chicken is cut into pieces and brined overnight in a spiced beer brine for added juiciness and flavor. For grilling, prepare a grill with both direct and indirect heat zones, as the chicken will first cook slowly on the cooler side of the grill and then sear to a crispy crust directly over the coals. While grilling, the chicken is brushed with Alabama white sauce, which gives the skin not only a super-crispy texture but also a pleasantly tart flavor. Alabama white sauce is a barbecue sauce, but unlike traditional tomato-based sauces, it's made with mayonnaise and vinegar, horseradish, and other spices, and is used primarily on barbecue chicken, both during grilling and for serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken

1/4 cup sugar
2 bottles of 0.33 l amber beer, chilled
1 head of garlic, cut in half horizontally
2 fresh bay leaves
2 tsp black peppercorns
2 chickens, 1.8 kg each, cut into 8 pieces
Vegetable oil to brush the chicken and grill

Alabama White BBQ Sauce

1 cup mayonnaise
1/4 cup white wine vinegar
2 tbsp. prepared horseradish, without liquid
2 teaspoons of sugar
1 teaspoon Worcestershire sauce
Hot pepper sauce, such as Tabasco, to taste

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sugar, light beer, garlic, bay leaf, black pepper, chicken, mayonnaise, wine vinegar, horseradish, Worcestershire sauce, Tabasco sauce, barbecue sauce

Cooking the dish according to the recipe:

Chicken:
In a saucepan large enough to hold the entire chicken, combine the sugar, 1/4 cup salt, and 2 cups cold water. Stir until the salt and sugar dissolve. Pour in the beer and add the garlic, bay leaf, and peppercorns. Place the chicken in the brine. Cover and refrigerate for at least 8 hours and up to overnight.
Alabama White BBQ Sauce:
Meanwhile, in a medium bowl, whisk together the mayonnaise, vinegar, horseradish, sugar, and Worcestershire sauce until evenly distributed. Add 1 teaspoon of salt, hot sauce to taste, and a generous amount of ground black pepper. Cover and refrigerate until ready to use. The sauce can be made a day in advance, along with the brine.

Prepare the grill for medium indirect heat. Drain the brine, rinse the chicken, and pat dry thoroughly. Sprinkle the chicken with a little salt and a generous amount of black pepper. Lightly brush with vegetable oil.
Brush the grill grate with vegetable oil and place the chicken bone-side down over indirect heat. Cover and cook until the skin is golden brown and the chicken is partially cooked through (135°F to 135°F on a meat thermometer), 20 to 25 minutes. Turn the chicken over so it's skin-side down and continue cooking over indirect heat until the chicken is cooked through and the internal temperature reaches 165°F (74°C), about 15 more minutes.
Brush all chicken pieces with Alabama white barbecue sauce and transfer them skin-side down to the direct heat of the grill. Grill until the skin is crispy, about 3 minutes, moving the pieces as needed to prevent burning. Let the chicken rest for 5 minutes and serve.
Serve remaining Alabama white sauce for dipping.

Categories: