White Barbecued Chicken | Printable recipe

White barbecue sauce calls northern Alabama home. Being a Georgia
girl, I only learned about it when I lived in Birmingham years ago.
I now take this tangy chicken on beach trips when I can let it
marinate in the cooler on the long ride down and grill it for supper
when we arrive. It’s become a family tradition.

2 cups mayonnaise
3⁄4 cup cider vinegar
11⁄2 Tbsp. cracked black pepper
1 Tbsp. light brown sugar
2 Tbsp. fresh lemon juice
1⁄2 tsp. ground red pepper
1 (41⁄4-lb.) cut-up whole chicken
Garnish: rosemary sprigs

Combine first 6 ingredients. Set aside 11⁄2 cups; cover and chill
remaining sauce.

Remove and discard excess fat from chicken. Place chicken in a
large zip-top plastic freezer bag. Pour reserved 11⁄2 cups sauce
over chicken. Seal bag, and rub to coat chicken. Chill 8 hours.

Light one side of grill, heating to 350° to 400° (medium-high) heat;
leave other side unlit.

Remove chicken from marinade, discarding marinade. Place chicken
on lit side of grill, and grill, covered with grill lid, 7 to 10 minutes on
each side or until browned and beginning to char. Transfer chicken
to unlit side of grill, and grill, covered with grill lid, 25 to 30 minutes
or until done. Let stand 5 minutes before serving.

Serve with reserved sauce. Garnish, if desired.

Makes: 4 servings

Hands-on Time: 35 min. Total Time: 9 hr., 5 min.

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