Grilled Chicken "Under a Brick" With Alabama White BBQ Sauce
By Chef Jill Aker-Ray
Yield: 4 servings
1 cup mayonnaise
½ cup apple cider vinegar
1 lemon, juiced
1 teaspoon cracked black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
2 tablespoons horseradish
1 teaspoon mustard powder
Olive oil, for the grill
8 bone in chicken thighs ( my preference)
Salt and freshly ground black pepper
Optional-(garlic powder, onion powder, cayenne and smoked paprika)
Two bricks wrapped in aluminum foil
Directions 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 or heat cast iron or grill pan to medium high if doing indoors.
Using tongs, dip a folded paper towel into olive oil and wipe over the grill grate or pan
Season the chicken pieces very liberally with salt and pepper.
Arrange the chicken, skin side down, on the hottest area of the grill.
Place covered bricks on chicken and press down!
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.
Place bricks back on top and continue to cook until the juices run clear, about 15 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.
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