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Alabama BBQ Chicken Recipe

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This recipe for Alabama BBQ Chicken is from Rennie's River Elementary Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
¾c. Mayo
2 tbsp. cider vinegar
2 tsp sugar
½ tsp prepared horseradish
½ tsp table salt (or 1 tsp kosher sea salt)
½ tsp fresh ground black pepper
½ tsp cayenne

Chicken:
1 tsp table salt (or 2 tsp kosher sea salt)
1 tsp ground black pepper
½ tsp cayenne pepper
2 whole chickens (~1.8kg per chicken)
Directions:
Directions:
Sauce:
1) About 2 hours before you are planning to eat, mix all ingredients in a bowl or clean mason jar. Place the sauce in the fridge.

Chicken:
1) Preheat your BBQ. If using charcoal, you want a full chimney of coals. If using propane - turn on all burners.

2) Pat the chicken dry.

3) Split the chickens. (i) Use kitchen shears to cut the backbone from the chicken. (ii) Flip the chicken so that the inside of the ribcage is facing you. (iii) Using a sharp chef's knife, split the chicken down the middle.

4) Place chickens skin side up on a baking sheet.

5) Combine the salt, pepper, and cayenne. Season the chicken generously (don't forget to get between the wing and breast.

6) Set your BBQ for indirect cooking. On charcoal, set your coals to one side and give the grill grate some time to pre-heat. For propane, keep the outer burners on but set the interior burners to low.

7) Oil your cooking grate with a paper towel dipped in vegetable oil.

8) Place the chickens, skin side up, on the grill.

9) Close the lid. Don't look. Don't peak. Just wait for 40minutes.

10) Flip the chicken so that it is skin side up. Close lid and wait another 20min.

11) Use a thermometer to check the breast for 165F. Transfer the chicken to a clean cutting board or cookie sheet.

12) Brush the chickens with 2tbsp of the reserved sauce. Tent with foil and let the chicken rest for 10min. After resting, brush with an additional 1tbsp of sauce.

13) Carve chicken and serve with remaining sauce passed around the table.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15min prep - ~70min cooking - ~10min rest
Personal Notes:
Personal Notes:
I take no credit for this. I've stolen it from America's Test Kitchen. But the white BBQ sauce is incredible so I'm running the risk.

 

 

 

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