Mesquite Grilled Chicken In White Barbeque Sauce |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Got this from Southern Living several years ago, and it has become a family favorite! A zippy, twangy sauce. Recipe is based on a 3 lb whole fryer, cut into quarters, for more even cooking. For best results, use bone-in with skin chicken. Read more . Marinates for 4 hours. (not included in prep time) Slow grilled, 2 hours +. Serve the reserved sauce on the side - it will burn on the grill. Ingredients:
3 lb whole fryer, cut into quarters, or 3 lbs bone in with skin chicken pieces |
2 c mesquite, hickory or other wood chips |
aluminum foil |
heavy duty ziploc bag |
white bbq sauce |
1 1/2 c real mayo (kraft or dukes - should say real mayo on label - miracle whip, hellmans, etc. do not have the flavor or consistency to work well in this sauce) |
1/4 c white wine vinegar |
1 t creole mustard (can substitute with spicy or brown mustard) |
1 t sugar |
1 t salt |
1 t coarsely ground black pepper |
2 garlic cloves, minced |
2 t prepared horseradish |
Directions:
1. Cut fryer into quarters for even cooking
2. Sauce:
3. whisk together all sauce ingredients until well blended
4. Pour 1/2 c into separate container and set aside to serve with chicken
5. Place chicken in heavy duty ziploc bag, and add remaining sauce
6. Seal, and turn several times until chicken is well-coated
7. Chill 4 hours
8. 30 minutes before cooking, remove chicken from bag and allow to come to room temperature, discard used marinade
9. OR - let the sauce chill for about an hour, grill your chicken, then dip it in the sauce.
10. FOR GAS GRILL
11. Indirect cooking
12. Place 2 c wood chips in the center of a large square of heavy-duty aluminum foil; fold into a rectangle, and seal. (DO NOT SOAK IN WATER FIRST)
13. Punch holes in top of packet
14. Preheat 1 side of grill, for 20 minutes
15. Place packet on heated side of grill
16. Arrange chicken, skin side up, on cooking grate over unlit side
17. Close grill lid, and cook 2 hours and 15 minutes, or until done (170 internal degrees) Do not turn chicken
18. FOR CHARCOAL GRILL
19. Soak 2 cups wood ships in cold water for 30 minutes, drain.
20. Prepare fire by piling charcoal on each side of grill, leaing center empty.
21. Let charcoal burn 30 minutes or until flames disappear and coals turn white
22. Sprinkle chips over hot coals
23. Arrange chicken, skin side up, on cooking grate in center of grill (no directly over coals)
24. Cook, covered with grill lid, for 50 minutes to 1 hours, or until done (170 internal degrees) Do not turn chicken
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