White Bbq Chicken Food

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ALABAMA WHITE BBQ CHICKEN SANDWICH



Alabama White BBQ Chicken Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 45m

Yield 4 sandwiches

Number Of Ingredients 15

1 rotisserie chicken, skin removed and reserved and meat shredded
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1/2 tablespoon prepared horseradish
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Kosher salt
1/2 small head red cabbage, cored and thinly sliced
1/2 teaspoon celery salt
1/2 tablespoon sugar
1 to 2 dashes hot sauce, optional
5 kosher dill pickle spears, thinly sliced lengthwise into ribbons, plus 1/4 cup dill pickle brine
1 carrot, shredded on the large holes of a box grater
Softened unsalted butter, for the toast
8 slices fresh Texas toast bread

Steps:

  • For the chicken: Place the chicken skin in a single layer in a large nonstick skillet. Cook the skin over low heat, flipping once, until it crisps up, about 10 minutes. Meanwhile, shred the chicken meat into bite-size pieces into a large bowl. Reserve the wings to nibble on or for another use.
  • In a large bowl, whisk together the mayo, vinegar, horseradish, mustard, pepper and salt to taste. Add the dressing to the shredded chicken and toss to coat. Set aside to let the dressing soak into the chicken.
  • For the pickle slaw: In a medium bowl, add the cabbage, celery salt, sugar, hot sauce, if using, pickles and pickle brine, and carrot. Toss together to mix well. Taste and the adjust seasonings and set aside.
  • Preheat a griddle pan over medium-low heat. Butter one side of each slice of bread. Cook the buttered sides on the griddle until toasted and golden, about 4 minutes.
  • Top the unbuttered sides of 4 slices of the toast with the crispy chicken skin, then top with the chicken and pickle slaw. Top each sandwich with a slice of bread with the buttered-side up. Serve.

GRILLED CHICKEN WITH ALABAMA WHITE BARBECUE SAUCE



Grilled Chicken with Alabama White Barbecue Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 9h15m

Yield 6 servings

Number Of Ingredients 16

1/4 cup sugar
Kosher salt and freshly ground black pepper
Two 12-ounce bottles amber beer, chilled
1 head garlic, split crosswise
2 fresh bay leaves
2 teaspoons whole black peppercorns
Two 4-pound chickens, cut into 8 pieces each
Vegetable oil, for brushing
1 cup mayonnaise
1/4 cup white wine vinegar
2 tablespoons drained prepared horseradish
2 teaspoons sugar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Hot pepper sauce, such as Tabasco, for seasoning

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



Grilled Chicken with Alabama White BBQ Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 12

3/4 cup sugar
3/4 cup kosher salt
One 5-pound chicken, quartered
2 tablespoons cornstarch
1 tablespoon vegetable oil
Alabama White BBQ Sauce, recipe follows
1 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1 teaspoon freshly ground black pepper
Salt

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.

GRILLED CHICKEN WITH WHITE BARBECUE SAUCE



Grilled Chicken With White Barbecue Sauce image

This recipe from Cooking Light was surprisingly easy to prepare and very flavorful. I had never had a "white" barbecue sauce and was pleasantly surprised at the taste. Since grilled chicken is a summertime staple for me I will be making this sauce in a bigger batch and refrigerating in bottles. The spicy "vinegary" taste goes very well with the grilled chicken. Feel free to adjust the spices in the sauce.

Provided by Tastings by CeCe

Categories     Poultry

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

4 bone-in chicken breast halves
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried chipotle powder
1/2 cup light mayonnaise
1/3 cup white vinegar
1 tablespoon fresh coarse ground black pepper
1/2 teaspoon ground red pepper
1 1/2 teaspoons fresh squeezed lemon juice
1 dash salt

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.

Nutrition Facts : Calories 242.7, Fat 16.9, SaturatedFat 3.5, Cholesterol 56.9, Sodium 918.7, Carbohydrate 5.8, Fiber 1.1, Sugar 1.6, Protein 15.9

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