Alabama White Bbq Chicken Sandwich Food
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.
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- Make the White Sauce: Mix together the ingredients for the white barbecue sauce, cover, and refrigerate.
- Season the Chicken: Mix together the spice rub for the chicken, and season the chicken breasts liberally. This recipe is enough for the 4 chicken breasts, so be liberal!
- Grill the Chicken: On a grill pan over medium heat, cook the chicken for 7 minutes on each side. You can use a cast iron skillet as well.
- Brush the Sauce: Remove the chicken from the heat, and brush the chicken with the white barbecue sauce. Enjoy!
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- Heat grill to high heat. Trim the chicken if necessary. In a small bowl, stir together the salt, black pepper, and cayenne for the chicken. Rub the raw chicken with the spice mixture evenly on all sides.
- Grill the chicken for approximately 5-6 minutes on each side, until the internal temperature reaches 165°F. In the last few minutes of cooking, lightly brush the chicken with a tablespoon of tangy white BBQ sauce.
- Remove chicken from the grill, and let rest under a tented piece of foil on a cutting board for about 10 minutes. Cut into 1/2-inch-thick slices.
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