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Roll Tide White Barbecued Chicken

Source of Recipe

From "The Outdoor Table" by April McKinney


Recipe Introduction

"If you are an Alabama native, you have probably grown up on white barbecue sauce. It sounds slightly odd to the rest of us, but when you baste this creamy white sauce on grilled chicken, something magical happens. The moisture of the chicken is sealed in by the tangy white sauce, adding a unique flavor that perfectly complements the charred meat. This just might be one of Alabama's best-kept secrets!"

List of Ingredients

â—¦ 4 pounds bone-in, skin-on chicken pieces
â—¦ 2 tablespoons canola oil
â—¦ 1½ tablespoons Cajun seasoning
â—¦ 1 cup mayonnaise
â—¦ ¼ cup cider vinegar
â—¦ 1 tablespoon fresh lemon juice
â—¦ 2 teaspoons prepared horseradish
â—¦ 1 teaspoon sugar
â—¦ ½ teaspoon onion powder
â—¦ ½ teaspoon garlic powder
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon ground black pepper, or to taste


Recipe

Heat the grill to medium-high heat.
Put the chicken pieces in a bowl, and coat them with the oil and Cajun seasoning. In a small bowl, whisk together the mayonnaise, vinegar, lemon juice, horseradish, sugar, onion powder, garlic powder, salt and pepper.

Place the chicken pieces on the grill, and close the lid. Grill the chicken for 4 to 5 minutes per side, and then turn the burners off on one side of the grill.

Move the chicken pieces to the indirect heat, and baste them with the sauce. Close the lid, and cook for another 10 to 12 minutes, turning and basting the chicken occasionally. Serve the chicken hot off the grill.


Makes 6 servings


• Tip:
If you are preparing this chicken for a tailgate, coat the chicken in the oil and seasonings, and prepare the sauce separately. Grill and baste with sauce at the venue.