Grilled Chicken with Alabama White Sauce

It is so nice to be outdoors in the outdoor kitchen and enjoy the wonderful food that can be prepared on the grill. When we grill chicken sometimes we fill up the grill and then we freeze what we don't use that day or maybe sometimes we are just grilling for a crowd. Today we are grilling for a crowd and making some awesome sauce to go with this delicious chicken. Our chicken has a fantastic rub and will stand alone without any sauce but the sauce will defiantly kick it over the top. We just love this combination and sure hope that you will enjoy it.

Grilled Chicken with Alabama White Sauce

Cooking For A Crowd

Great Without The Sauce

Great With The Sauce

Add Some Great Sides

Grilled Chicken with Alabama White Sauce

Miz Helen's Kitchen

Ingredients For 1 Whole Fryer Chicken

1 3 to 4 pound fryer chicken split in half

For The Rub

1 tablespoon seasoning salt

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon onion powder

1/4 teaspoon chile powder

1/8 teaspoon garlic powder

1/8 teaspoon ground cumin

For The Basting Sauce

1/2 cup Apple Cider Vinegar

1 tablespoon oil

1/2 teaspoon salt

1 teaspoon turmeric

juice of 1 lemon

Alabama White Sauce

1/3 cup mayonnaise

1/2 cup Greek Yogurt

2 tablespoons fresh chives, chopped

8 tablespoons apple cider vinegar

1/4 teaspoon Tabasco sauce or to taste

2 tablespoon creole mustard

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/4 teaspoon sugar

Directions

Wash the chicken and split the chicken down the middle or have your butcher do that for you. Pat the chicken dry.

Dry Rub: Mix the dry ingredients for the dry rub and make sure they are blended very well.  Sprinkle the dry rub over the chicken half's and rub it all over the chickens, front and back.

Place on a baking sheet and cover with plastic wrap. Refrigerate for at least 4 hours.

Basting Mop: In a small outdoor saucepan mix the vinegar, oil, salt, turmeric and lemon juice. Bring the mixture to a boil and reduce the heat to simmer. Simmer for 20 minutes before using as a mop sauce for the chicken.

Before Grilling: bring the chicken to room temperature, then place on a hot grill, baste the chicken or chicken's with the Basting Mop. Continue to baste the chicken with the basting mop every 15 minutes until the chicken is done or reaches the internal temperature of 170 degrees.

Remove the chicken from the grill, cover with foil and let rest for 15 minutes before serving.

Alabama White Sauce: in a small mixing bowl, mix the mayonnaise, yogurt vinegar, chives, Tabasco, mustard, garlic powder, salt, pepper, and sugar, mix well until completely blended. Taste and adjust seasons. Refrigerate for at least 2 hours before serving.

Serve the sauce on the side with the grilled chicken.

Enjoy!

Print Recipe

Enjoy!

We Served These Delicious Sides With Our Meal

Baked Creamed Skillet Corn

Fresh Black Eyed Peas

And Don't Forget The Corn Bread

Thanks so much for stopping by the outdoor kitchen today, it's always fun to have you visit with us. Hope you are enjoying the beauty of season and come back to see us real soon!

Peace and Joy

Miz Helen
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