Chicken With White Barbecue Sauce Food

CHICKEN WITH WHITE BARBECUE SAUCE

Steps:

• In a small bowl, combine the mayonnaise, sugar, salt and pepper; gradually whisk in lemon juice and vinegar. Pour 1/2 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade.

WHITE BARBECUE CHICKEN

Steps:

• Prepare a double batch of the White Barbecue Sauce, recipe here. Use two cups as the marinade and reserve one cup to cook the chicken and one cup to serve on the side.
• Place the four breasts in a gallon zip lock bag with two cups of the White Barbecue Sauce and marinate four hours or overnight.
• Heat grill to high.
• Remove chicken from bag and discard marinade. Rinse the chicken and pat dry with paper towels.
• Brush three tablespoons of olive oil over the skin and sprinkle with the salt and pepper.
• Place skin down on the hot grill and cook two to three minutes just to give grill marks. Brush the back side with the remaining oil and flip. Cook two minutes.
• Move the chicken to an upper rack or a cooler side of the grill, skin up and lower the temperature to medium. The internal grill heat with cover closed should hover around 425 degrees F.
• Take the one cup of White Barbecue Sauce and brush a small amount onto the tops of the breasts. Cover grill and wait five minutes. Brush again and again close the lid and time five minutes.
• Do this one more time. (Each time you do this, the sauce cooks into the chicken and eventually the tops get crispy and caramelized.)
• After the final sauce goes on, cover the grill and cook another 10-20 minutes or until the internal temperature reaches between 160 and 162 degrees F, using a probe thermometer. (The internal temp of the chicken should rise to 165 degrees F as it rests.) Total cooking time should be about 30 minutes but your time may vary based on the size of the breast.
• Remove to a platter, brush a little of the remaining sauce on top and let rest five minutes.
• Serve with the reserved cup of White Barbecue Sauce.

WHITE BARBECUE CHICKEN SANDWICHES

Steps:

• In small bowl, mix mayonnaise, vinegar, lemon juice, black pepper and red pepper with wire whisk.
• On each bottom, place 1/3 cup coleslaw, 1/2 cup chicken, 2 tablespoons white barbecue sauce and 2 pickle slices; cover with bun tops. Refrigerate remaining white barbecue sauce in covered container up to 1 week.

GRILLED CHICKEN WITH WHITE BARBECUE SAUCE

Steps:

• To prepare chicken:.
• Loosen skin from breast by inserting fingers, gently pushing between skin and meat.
• Combine salt and next 4 ingredients (salt through chipotle chili powder). Rub mixture under loosened skin.
• Grill chicken on each side over direct heat for 5 minutes or until browned.
• Move chicken to indirect heat and cover, cooking an additional 35 minutes or until done.
• Discard skin.
• To prepare sauce:.
• Combine mayonnaise and remaining ingredients, using a whisk. Serve sauce with chicken. Sauce can be made up to 1 day in advance, flavors will intensify.

GRILLED CHICKEN WITH ALABAMA WHITE BARBECUE SAUCE

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

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 CHICKEN WITH ALABAMA WHITE BBQ SAUCE

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.

CHICKEN WITH WHITE BARBECUE SAUCE

Steps:

• Combine: first 6 ingredients in a small bowl, stirring with a wire whisk.
• Arrange: chicken in a dish. Pour 1 cup sauce over chicken; turn to coat. Cover chicken and remaining sauce; chill 8 hours, turning chicken once.
• Prepare: fire by piling charcoal or lava rocks on sides of grill; leave center empty. Place a drip pan between coals.
• Microwave: chicken, discarding marinade; arrange n an 11x7x1&1/2" basking dish with thickest portions toward outside. Cover with wax paper. Microwave at HIGH 12 minutes.
• Coat food rack with vegetable cooking spray; place on grill over med.-hot coals. Place chicken immediately on rack over coals, and cook, without grill lid, 5 minute on each side.
• Rearrange: chicken over drip pan. Cook covered with grill lid, 20 minutes or until done, turning occasionally.
• Serve with sauce.