Grilled Chicken With Alabama White Bbq Sauce
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cup
Sugar3 cup
Kosher Salt2 tbsps
Cornstarch1 tbsp
Vegetable Oil1 cup
Mayonnaise1 cup
Apple Cider Vinegar1 tbsp
Prepared Horseradish1 tsp
Dijon Mustard1
SaltDirections:
1
Mix the sugar, salt and 3 quarts (12 cups) water together in a large plastic or stainless steel vessel
2
Add the chicken quarters to the mixture and let brine, refrigerated, for at least 2 hours
3
Set a wire rack on a baking sheet
4
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
5
(If you decide to refrigerate it overnight, be sure to bring the chicken to room temperature for about an hour before grilling
6
) Heat a grill to medium heat (about 350 degrees F)
7
In a large bowl, toss the chicken with the cornstarch and vegetable oil
8
Grill the chicken skin-side down for 15 minutes, keeping an eye on it to make sure the skin doesn't burn
9
Flip the chicken and cook until it reaches an internal temperature of 165 degrees F, about 20 minutes
10
Remove and let rest for at least 10 minutes
11
Serve with Alabama White BBQ Sauce
12
Stir together the mayonnaise, vinegar, horseradish, mustard and pepper in a medium bowl
13
Season with salt
14
Serve with grilled chicken