By Tara Bench
Alabama barbecue is famous for its white sauce, made with vinegar, mayonnaise, and pepper. Chefs use it to baste everything from ribs to brisket, but we're particular fans of Alabama barbecued chicken, which is cooked bone-in and with the skin for amazing flavor.
Grilled Chicken with Alabama White Sauce
You can grill all breast pieces or all legs or a mix -- whichever kind of chicken your crowd likes best.
Work: 20 minutes
Total: 50 minutes
1 cup mayonnaise
1/2 cup white vinegar
2 tablespoons fresh lemon juice
Kosher salt and ground black pepper
1 teaspoon sugar
1 teaspoon prepared horseradish
2 teaspoons spicy mustard
1 4- to 5-pound chicken, cut up
1. Whisk together mayonnaise, vinegar, lemon juice, 1 teaspoon salt, 1 tablespoon pepper, sugar, horseradish, and mustard; set aside 3/4 cups for cooking and refrigerate the rest.
2. Heat half the grill to medium-high heat and the other half to low heat. Season chicken with extra salt and pepper. Brush with oil and arrange, skin-side down, on the hottest part of the grill. Grill until seared, golden brown, and crisp on each side, 10 to 15 minutes.
3. Move chicken to the cooler part of the grill and brush both sides with sauce; cover and cook 10 minutes. Turn chicken and brush with more sauce; cover and cook until the juices run clear, 10 to 15 minutes more.
4. Transfer the chicken to a serving platter and serve with refrigerated sauce on the side. Serves 6.
Per serving: 660 calories, 50.5g total fat, 10.5g sat fat, 431mg sodium, 1g carbs, 151mg chol, 45g protein, 0g fiber