GRILLED CHICKEN WITH ALABAMA WHITE BARBECUE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 9h15m
Yield 6 servings
Number Of Ingredients 16
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.
GRILLED CHICKEN WITH ALABAMA WHITE BBQ SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Mix the sugar, salt and 3 quarts (12 cups) water together in a large plastic or stainless steel vessel. Add the chicken quarters to the mixture and let brine, refrigerated, for at least 2 hours.
- Set a wire rack on a baking sheet. Remove the chicken from the brine, pat dry with paper towels and then set on the wire rack for at least 1 hour at room temperature, though it is ideal to do this step overnight in the refrigerator. (If you decide to refrigerate it overnight, be sure to bring the chicken to room temperature for about an hour before grilling.)
- Heat a grill to medium heat (about 350 degrees F). In a large bowl, toss the chicken with the cornstarch and vegetable oil.
- Grill the chicken skin-side down for 15 minutes, keeping an eye on it to make sure the skin doesn't burn. Flip the chicken and cook until it reaches an internal temperature of 165 degrees F, about 20 minutes. Remove and let rest for at least 10 minutes. Serve with Alabama White BBQ Sauce.
- Stir together the mayonnaise, vinegar, horseradish, mustard and pepper in a medium bowl. Season with salt. Serve with grilled chicken.
GRILLED WHOLE CHICKEN WITH BARBECUE SAUCE
For this all-American classic, use a great homemade sauce and slow-cook a whole bird for the juiciest results.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 3
Steps:
- Set up grill for indirect grilling. Rinse chicken inside and out and dry thoroughly. Generously season inside and out with coarse salt and ground pepper. Clean and lightly oil hot grates.
- Place chicken, breast side up, on opposite side of grill from heat. Cover and grill until cooked through, or a thermometer inserted in the thickest part of a thigh (avoiding bone) registers 160 degrees, about 1 1/2 hours, rotating halfway through cooking (if using a charcoal grill, add a couple of handfuls of charcoal every half hour to maintain heat).
- About 15 minutes before chicken is done, brush with 1/2 cup barbecue sauce. Let chicken rest 20 minutes before carving.
Nutrition Facts : Calories 594 g, Fat 34 g, Protein 67 g
CHICKEN WITH WHITE BARBECUE SAUCE
Phyllis Kernick of Pittsburgh, Pennsylvania uses just a few ingredients to marinate these super-moist grilled chicken breasts.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the mayonnaise, sugar, salt and pepper; gradually whisk in lemon juice and vinegar. Pour 1/2 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 97mg cholesterol, Sodium 447mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 34g protein.
GRILLED CHICKEN BREASTS WITH BBQ SAUCE
For this all-American classic that's great for lunch or dinner, use a great homemade sauce and pick your method: Slow-cook a whole bird for the juiciest results or grill smaller pieces for a fast meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 3
Steps:
- Heat grill to medium-high. Season chicken breasts with salt and pepper. Clean and lightly oil hot grates. Place chicken on grill (if using skin-on chicken, place skin side down on grill).
- Grill chicken, without turning, 6 to 10 minutes for boneless chicken and 10 to 14 minutes for bone-in. Flip and grill until cooked through, or a thermometer inserted in the thickest part of meat (avoiding bone) registers 160 degrees, 8 to 10 minutes more.
- About 1 minute before chicken is done, brush with barbecue sauce.
GRILLED CHICKEN WITH WHITE BARBECUE SAUCE
This recipe from Cooking Light was surprisingly easy to prepare and very flavorful. I had never had a "white" barbecue sauce and was pleasantly surprised at the taste. Since grilled chicken is a summertime staple for me I will be making this sauce in a bigger batch and refrigerating in bottles. The spicy "vinegary" taste goes very well with the grilled chicken. Feel free to adjust the spices in the sauce.
Provided by Tastings by CeCe
Categories Poultry
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To prepare chicken:.
- Loosen skin from breast by inserting fingers, gently pushing between skin and meat.
- Combine salt and next 4 ingredients (salt through chipotle chili powder). Rub mixture under loosened skin.
- Grill chicken on each side over direct heat for 5 minutes or until browned.
- Move chicken to indirect heat and cover, cooking an additional 35 minutes or until done.
- Discard skin.
- To prepare sauce:.
- Combine mayonnaise and remaining ingredients, using a whisk. Serve sauce with chicken. Sauce can be made up to 1 day in advance, flavors will intensify.
Nutrition Facts : Calories 242.7, Fat 16.9, SaturatedFat 3.5, Cholesterol 56.9, Sodium 918.7, Carbohydrate 5.8, Fiber 1.1, Sugar 1.6, Protein 15.9
GRILLED CHICKEN WITH WHITE BBQ SAUCE RECIPE
Sharing our family's fav grilled chicken with white BBQ sauce recipe that is easy to make with ingredients you probably already have at home.
Categories Recipes
Time 25m15S
Number Of Ingredients 7
Steps:
- 1. Turn on your outdoor BBQ grill so the grill is hot & the grates are clean & ready when you place the chicken on it 2. Combine 1st 6 ingredients in a medium size bowl & stir well. 3. Pour 1/2 of the White BBQ sauce into a large Zip-lock bag with your chicken to coat (you can marinate the chicken overnight to really get the flavors in or grill right away). Save the rest the white BBQ sauce to baste or dip your chicken in later. 4. Grill the chicken over medium heat turning often. Baste with a little bit of the white BBQ sauce 1/2 way through. The chicken is done when it is no longer pink in the middle. For bone in chicken it takes approximately 15-20 mins & much less if you are grilling boneless. 5. Take off the Grill & enjoy!
MY FAVORITE GRILLED CHICKEN EVER
Kelli Bhattacharjee gave me this recipe, which was a winner one year at Versailles Poultry Days. I made a few changes to it and this is hands down my favorite grilled chicken ever! I have literally been making it at least once a week since I've had the recipe. Try it. You won't be disappointed! This is absolutely delicious and makes a very moist and flavorful finished product.
Provided by stylingmom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h15m
Yield 12
Number Of Ingredients 10
Steps:
- Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes.
- Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade.
- Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 318.3 calories, Carbohydrate 3.6 g, Cholesterol 108.5 mg, Fat 24.2 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 2040.4 mg, Sugar 1.6 g
GRILLED CHICKEN BREAST WITH WHITE ROSEMARY BARBECUE SAUCE
Provided by Rick Rodgers
Categories Chicken Garlic Picnic Super Bowl Backyard BBQ Dinner Mayonnaise Lemon Rosemary Spring Tailgating Grill Grill/Barbecue Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- 1. To make the sauce, whisk the mayonnaise, lemon zest and juice, rosemary, and garlic together. Transfer to a covered container and refrigerate for up to 3 days.
- 2. One at a time, place a chicken breast half between two sheets of plastic wrap. Lightly pound with a flat meat mallet or rolling pin until evenly thick (about 1/2 inch). Season the halves with the salt and pepper. Place in a self-sealing plastic bag and refrigerate for up to 1 day.
- 3. Prepare the grill. Let the fire burn until medium-hot (you can hold your hand just above the cooking grate for about 3 seconds).
- 4. Lightly oil the cooking grate. Place the chicken on the grill and cook until the undersides are opaque and seared with grill marks, about 4 minutes. Turn, brush with about half of the sauce, and grill until the other side is seared, about 4 minutes longer. Turn, brush with the remaining sauce, and grill, turning occasionally, until the chicken feels firm when pressed, 1 to 2 minutes longer. Transfer to a carving board and let stand for 3 to 5 minutes. Cut into thick slices, transfer to a platter, and serve hot.
ALABAMA BBQ CHICKEN AND WHITE SAUCE (GRILLED)
Had this at a friend's house this weekend and it was great. Very different. She used a "Green Egg Smoker" which cooked the chicken slowly and kept it very moist. You can use boneless, skinless breasts and then serve them on nice bread with lettuce leaves, pickles (if you like) and the white sauce! My friend got the recipe from "Smoke and Spice" and this is a similar one from The BBQ General website from a magazine called Cook's Country. Hope you like it. I don't have a smoker but I can try indirect heating. I have a gas grill too so there are obstacles but I can experiment!
Provided by Oolala
Categories Sauces
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- 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 13 by 9 inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in the center. Scatter wood chips 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* on instant-read thermometer, 15 to 20 minutes longer.
- 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.
Nutrition Facts : Calories 409.1, Fat 25, SaturatedFat 6.2, Cholesterol 127.9, Sodium 590.1, Carbohydrate 5.4, Fiber 0.1, Sugar 2, Protein 38.5
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