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Grilled chicken with Alabama white barbecue sauce

topcook.tomathouse.com

Ingredients:

    Chicken

  • 1/4 cup sugar
  • 2 bottles of 0.33 l amber beer, chilled
  • 1 head of garlic, cut in half horizontally
  • 2 fresh bay leaves
  • 2 tsp black peppercorns
  • 2 chickens, 1.8 kg each, cut into 8 pieces
  • Vegetable oil to brush the chicken and grill

    Alabama White BBQ Sauce

  • 1 cup mayonnaise
  • 1/4 cup white wine vinegar
  • 2 tbsp. prepared horseradish, without liquid
  • 2 teaspoons of sugar
  • 1 teaspoon Worcestershire sauce
  • Hot pepper sauce, such as Tabasco, to taste

Preparation:

  1. Chicken:

    In a saucepan large enough to hold the entire 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 leaf, and peppercorns. Place the chicken in the brine. Cover and refrigerate for at least 8 hours and up to overnight.

  2. Alabama White BBQ Sauce:

    Meanwhile, in a medium bowl, whisk together the mayonnaise, vinegar, horseradish, sugar, and Worcestershire sauce until evenly distributed. Add 1 teaspoon of salt, hot sauce to taste, and a generous amount of ground black pepper. Cover and refrigerate until ready to use. The sauce can be made a day in advance, along with the brine.
  3. Prepare the grill for medium indirect heat. Drain the brine, rinse the chicken, and pat dry thoroughly. Sprinkle the chicken with a little salt and a generous amount of black pepper. Lightly brush with vegetable oil.
  4. Brush the grill grate with vegetable oil and place the chicken bone-side down over indirect heat. Cover and cook until the skin is golden brown and the chicken is partially cooked through (135°F to 135°F on a meat thermometer), 20 to 25 minutes. Turn the chicken over so it's skin-side down and continue cooking over indirect heat until the chicken is cooked through and the internal temperature reaches 165°F (74°C), about 15 more minutes.
  5. Brush all chicken pieces with Alabama white barbecue sauce and transfer them skin-side down to the direct heat of the grill. Grill until the skin is crispy, about 3 minutes, moving the pieces as needed to prevent burning. Let the chicken rest for 5 minutes and serve.
  6. Serve remaining Alabama white sauce for dipping.

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