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 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 Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h40m
Yield 8 servings
Number Of Ingredients 11
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.
GRILLED SMOKY CHICKEN BREASTS WITH ALABAMA WHITE BARBECUE SAUCE
Balance the spicy heat of grilled chicken breasts with a creamy, citrus sauce. Ready in 20 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 360, Carbohydrate 7 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 6 g, TransFat 0 g
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
SMOKY DRY-RUBBED GRILLED CHICKEN WITH ALABAMA WHITE SAUCE
My mom's favorite barbecue sauce is Alabama white sauce, and it's ideal to serve with my spice-rubbed grilled chicken. The chicken halves are cooked first low and slow over indirect heat to infuse that smoky flavor from the grill into the meat. After a quick char over the flames at the end, the chicken is juicy, tender, and oh so good.
Provided by Kardea Brown
Categories main-dish
Time 1h40m
Yield 2 to 4 servings
Number Of Ingredients 21
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 CHICKEN WITH SPICY RUB
Great chicken for your next barbecue. Adapted from a magazine. The rub and seasoned butter can be made 2 days ahead. Keep butter in the fridge until ready to use and then bring to room temperature.
Provided by Lvs2Cook
Categories Chicken Breast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 9 ingredients in small bowl; whisk spice rub to blend well.
- Transfer 1 tablespoon spice rub to medium bowl; add butter and mix well.
- Early in day, sprinkle spicy rub over both sides of chicken pieces. Marinate in the in teh refrigerator for several hours.
- Prepare barbecue.
- Reserve 4 tablespoons seasoned butter. Spread remaining seasoned butter on 1 side of baguette slices. Place bread slices on platter and cover.
- Place chicken on grill, skin-side up. Grill 20 minutes. Turn chicken over. Grill until skin is deep golden brown, about 15-20 minutes. Turn chicken again and grill, skin-side up, until thoroughly cooked and no red remains.
- Transfer chicken to platter. Brush chicken with reserved 4 tablespoons seasoned butter.
- Grill bread until just golden, about 2 minutes per side. Arrange toasts around chicken and serve.
Nutrition Facts : Calories 711.2, Fat 53.2, SaturatedFat 19.2, Cholesterol 237.5, Sodium 199.6, Carbohydrate 3.8, Fiber 0.5, Sugar 2, Protein 51.8
GRILLED SPICE RUBBED CHICKEN BREASTS WITH ALABAMA BBQ SAUCE
A Bobby Flay Recipe
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, horseradish and chili powder in small bowl. Season, if desired, with salt and pepper; reserve 1/2 cup sauce and set aside.
- Brush chicken on both sides with oil and season, if desired, with salt and pepper. Evenly sprinkle top of chicken with spice rub.
- Grill chicken, rub-side down, until golden brown and crust has formed, about 4 minutes. Brush chicken with mayonnaise mixture, turn over and cook an additional 4 minutes or until chicken is thoroughly cooked. Remove to serving platter, then cover loosely with aluminum foil and let sit 5 minutes before serving. Slice each breast and serve with reserved 1/2 cup sauce on the side.
Nutrition Facts : Calories 691.6 calories, Carbohydrate 3.3 g, Cholesterol 120.1 mg, Fat 56 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 7.5 g, Sodium 821.7 mg, Sugar 0.8 g
GRILLED SPICE RUBBED CHICKEN BREASTS WITH ALABAMA BBQ SAUCE
A Bobby Flay Recipe
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, horseradish and chili powder in small bowl. Season, if desired, with salt and pepper; reserve 1/2 cup sauce and set aside.
- Brush chicken on both sides with oil and season, if desired, with salt and pepper. Evenly sprinkle top of chicken with spice rub.
- Grill chicken, rub-side down, until golden brown and crust has formed, about 4 minutes. Brush chicken with mayonnaise mixture, turn over and cook an additional 4 minutes or until chicken is thoroughly cooked. Remove to serving platter, then cover loosely with aluminum foil and let sit 5 minutes before serving. Slice each breast and serve with reserved 1/2 cup sauce on the side.
Nutrition Facts : Calories 691.6 calories, Carbohydrate 3.3 g, Cholesterol 120.1 mg, Fat 56 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 7.5 g, Sodium 821.7 mg, Sugar 0.8 g
GRILLED SPICE RUBBED CHICKEN BREASTS WITH ALABAMA BBQ SAUCE
A Bobby Flay Recipe
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, horseradish and chili powder in small bowl. Season, if desired, with salt and pepper; reserve 1/2 cup sauce and set aside.
- Brush chicken on both sides with oil and season, if desired, with salt and pepper. Evenly sprinkle top of chicken with spice rub.
- Grill chicken, rub-side down, until golden brown and crust has formed, about 4 minutes. Brush chicken with mayonnaise mixture, turn over and cook an additional 4 minutes or until chicken is thoroughly cooked. Remove to serving platter, then cover loosely with aluminum foil and let sit 5 minutes before serving. Slice each breast and serve with reserved 1/2 cup sauce on the side.
Nutrition Facts : Calories 691.6 calories, Carbohydrate 3.3 g, Cholesterol 120.1 mg, Fat 56 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 7.5 g, Sodium 821.7 mg, Sugar 0.8 g
GRILLED SPICE RUBBED CHICKEN BREASTS WITH ALABAMA BBQ SAUCE
A Bobby Flay Recipe
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, horseradish and chili powder in small bowl. Season, if desired, with salt and pepper; reserve 1/2 cup sauce and set aside.
- Brush chicken on both sides with oil and season, if desired, with salt and pepper. Evenly sprinkle top of chicken with spice rub.
- Grill chicken, rub-side down, until golden brown and crust has formed, about 4 minutes. Brush chicken with mayonnaise mixture, turn over and cook an additional 4 minutes or until chicken is thoroughly cooked. Remove to serving platter, then cover loosely with aluminum foil and let sit 5 minutes before serving. Slice each breast and serve with reserved 1/2 cup sauce on the side.
Nutrition Facts : Calories 691.6 calories, Carbohydrate 3.3 g, Cholesterol 120.1 mg, Fat 56 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 7.5 g, Sodium 821.7 mg, Sugar 0.8 g
BBQ'D SPICE RUBBED CHICKEN BREAST
You can have fun with this one! Create and personalize your own spice blends. Try other ingredients such as cocoa powder, cayenne pepper, jerk seasonings, mustard powder,orange zest.... the list goes on. I found this recipe in a pamplet from Foster Farms. Hope you enjoy it also.
Provided by Barb G.
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spice Mix: Blend all dry ingredients,* Coriander and bay leaf can be ground in a spice or coffee grinder.
- Chicken: rinse chicken in cold water and pat dry, season chicken liberally with spice rub.
- To cook: Start gas grill or charcoal bbq; if using gas grill, turn one side down to a low heat while keeping the other side on med/high, If using charcoal grill push coals to one side.
- Place chicken breast on the grill( away from the fire) skin side up; cover and cook for 20-25 minutes(Check to make sure there is no flare ups if using a gas grill).
- Turn chicken over onto direct heat, cover and cook for 5 minutes more or until chicken is well browned, and cooked through, enjoy.
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