Alabama Bbq Chicken And White Sauce Grilled Recipes

GRILLED CHICKEN WITH ALABAMA WHITE BBQ SAUCE

Steps:

• For the BBQ Sauce:
• Whisk all the ingredients together in a medium bowl. Cover and refrigerate for at least 2 hours before using. Reserve a ramekin full of sauce, about 1/2 cup, to serve on the side.
• For the chicken:
• Preheat half of the grill to medium-high heat and the other half to low heat. Using tongs, dip a folded towel into olive oil and wipe over the grill grate.
• Season the chicken pieces with salt and pepper. Arrange the chicken, skin side down, on the hottest area of the grill. Grill until seared and golden brown and crisp on each side, about 5 minutes. Move the chicken to the cooler part of the grill and brush with barbecue sauce. Continue to cook until the juices run clear, about 20 to 25 minutes. Do not forget to flip the chicken halfway through its cooking time. Transfer the chicken to a serving platter and serve with sauce on the side.

PULLED BARBECUED CHICKEN ON A GRILL

Steps:

• If you choose to brine your chicken, combine the salt, sugar, and water in a plastic bowl and stir until the salt and sugar are completely dissolved. Place the whole chicken in a plastic bowl or container large enough to fit the whole bird with a little room to spare. Pour the brine over making sure the chicken is completely submerged. (The amount of brine might need to be doubled.) Brine the chicken for 4 to 6 hours. Then remove the chicken from the brine, rinse thoroughly, and pat dry with paper towels.
• Place one of the aluminum pans on the coal grate next to the burning coals, but not on the coals. This is the drip pan that helps to keep the grill clean and prevents any dripping fat from reaching the fire which can cause flare-ups. Add wood chunks to the coals, spreading them around evenly over the fire. Large chunks of hardwood are ideal. There is no need to moisten them. Now replace the cooking grate and put the second aluminum pan directly over the fire. Fill that pan with water and put the lid on the grill.
• Heat the grill to 250 F to 275 F/120 C to 135 C and then adjust the vents on the grill to hold that temperature. While the grill is heating up, take the chicken out of the refrigerator to come to room temperature. Once the grill is ready, place the chicken, breast-side up, on the grill grates directly over the drip pan on the coals and next to the pan of water on the grate.
• After the chicken has rested for 15 minutes, it's time to start shredding the meat. This is best done with a pair of insulated food gloves so the hot chicken can be easily handled. It is something of a messy job, so a large, clean workspace is needed.
• To keep the meat warm, place it in a large pot over a low flame, tossing occasionally, or if you are going to be eating later, a slow cooker on the warm setting works well. Once the shredded chicken is warmed, add your desired barbecue sauce , tossing to evenly coat. Enjoy!

GRILLED CHICKEN WITH ALABAMA WHITE BARBECUE SAUCE

Steps:

• For the chicken: In a pot large enough to hold the 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 leaves and peppercorns. Submerge the chicken in the brine. Cover and refrigerate at least 8 hours and up to overnight.
• For the Alabama white barbecue sauce: Meanwhile, whisk together the mayonnaise, vinegar, horseradish, sugar and Worcestershire in a medium bowl until smooth. Season with 1 teaspoon salt, hot sauce to taste and a liberal grinding of black pepper. Cover and refrigerate until you're ready to cook the chicken. (Can be made a day ahead, along with the chicken brine.)
• Prepare a grill for medium indirect grilling. Drain and rinse the chicken and pat very dry. Season the chicken lightly with salt and more liberally with black pepper. Brush lightly with vegetable oil.
• Brush the grill grates with vegetable oil and lay the chicken, bone-side down, on the indirect heat side of the grill. Cover and cook until the skin is golden and the chicken is about three-quarters cooked (130 to 135 degrees F on an instant read thermometer), 20 to 25 minutes. Flip the chicken pieces so they are skin-side down and continue indirect grilling until the chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 15 minutes more.
• Brush the chicken all over with some of the Alabama white barbecue sauce and move the chicken, skin-side down, to the direct heat side of the grill. Grill just until the skin crisps, about 3 minutes, moving as necessary to keep it from burning. Let rest for 5 minutes before serving.
• Serve the remaining Alabama white sauce on the side for dipping.

SMOKY DRY-RUBBED GRILLED CHICKEN WITH ALABAMA WHITE SAUCE

Steps:

• For the dry-rubbed grilled chicken: Remove the backbone from the chicken. Cut the chicken through the breastbone into two halves. Stir together the House Seasoning, brown sugar, oregano, paprika, parsley and a couple of pinches of salt in a bowl. Rub under the skin and all over the chicken halves.
• Prepare a grill for direct and indirect cooking: Heat one side of the grill to medium heat. Leave the other side unlit.
• Place the chicken skin-up on the grates on the unlit side of the grill. Grill, with the lid closed, until the skin begins to brown, about 45 minutes. Transfer the chicken to the lit side of the grill, starting skin-up, and cook until the chicken is done and a meat thermometer registers 165 degrees F when inserted in the thickest portion of the thigh (avoiding bone), 12 to 15 minutes on each side.
• For the Alabama white sauce: Stir together the mayonnaise, brown sugar, vinegar, Dijon mustard, horseradish, hot sauce, dry mustard, lemon juice, and salt and pepper to taste in a medium bowl.
• Transfer the chicken to a serving platter. Pour the sauce over the chicken and serve immediately.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

GRILLED SMOKY CHICKEN BREASTS WITH ALABAMA WHITE BARBECUE SAUCE

Steps:

• Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Brush all sides of chicken with oil. In small bowl, mix grill seasoning, brown sugar and chili pepper powder; sprinkle on both sides of chicken.
• Place chicken on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once, until chicken is no longer pink in center.
• Meanwhile, in small bowl, beat remaining ingredients with wire whisk until blended. Drizzle mayonnaise mixture on 4 serving plates. Top with chicken.