Catering: Grilled Chicken with White BBQ Sauce

This past winter I had the pleasure of volunteering along with others to plan and execute our church’s youth fundraiser dinner.

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After much research for our gourmet bbq menu I came across white bbq sauce. Now I’m in LOVE!!!! So my husband and I were craving it so we decided to recreate it again.

Grilled Chicken with White BBQ Sauce

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Adapted from amazingribs.com
Inspired by Big Bob Gibson

1.5 cups of sauce – enough for 2 large chickens or 3 Cornish game hens, which serves 4 to 6 people

3/4 cup mayonnaise
1/3 cup apple cider vinegar
1/4 cup lemon juice
1/4 cup apple juice
1 T. powdered garlic
1 T. prepared horseradish from a jar (either in vinegar or creamy)
1 T. coarsely ground black pepper
1 tsp. mustard powder
1/4 tsp. salt
1/2 tsp. finely ground cayenne pepper

Prep Ahead – Whisk together all the ingredients in a large bowl and refrigerate in a jar for at least over night, if possible, to allow the flavors to meld.

Butterfly or quarter the chickens, which makes sense in a high production environment, to make sure no part is overcooked since breasts and thighs cook at a different rate. I recommend you cut the bird into quarters: Two drumstick and thigh combos, two breasts, and remove the wings from the breasts.

Place chicken in ziplocs covered in olive oil. This enhances flavors and prevents burning during grilling.

Sprinkle liberally with salt and pepper on both sides.

Serve Day – Crank up your smoker or prepare the grill for 2-zone indirect cooking.

Shoot for no more than 325°F in the indirect side. Place the chicken skin side up on the indirect side of the grill. Put a handful of wood chips, chunks, or pellets on the heat source. Use a foil packet with wood on a gas grill and on a charcoal grill put the wood right on the coals (no need to soak the wood). Just a handful of wood. Don’t overdo it. Nothing will ruin chicken faster than too much smoke.

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Check the temp of each piece independently because they will cook at different rates. Place your probe in the thickest part of each chunk but don’t touch the bones. The wings will finish much faster than the other parts so put them on late and be prepared to remove them early. When all parts hit about 155°F, flip the bird and put the skin face down on the hot side. When they reach 165°F, dunk it or drizzle over. Serve.

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