GRILLED CHICKEN WITH ALABAMA WHITE BBQ SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- 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. Using tongs, dip a folded towel into olive oil and wipe over the grill grate.
- Season the chicken pieces with salt and pepper. Arrange the chicken, skin side down, on the hottest area of the grill. 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. Continue to cook until the juices run clear, about 20 to 25 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.
GRILLED CHICKEN WITH ALABAMA WHITE BBQ SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Mix the sugar, salt and 3 quarts (12 cups) water together in a large plastic or stainless steel vessel. Add the chicken quarters to the mixture and let brine, refrigerated, for at least 2 hours.
- Set a wire rack on a baking sheet. Remove the chicken from the brine, pat dry with paper towels and then set on the wire rack for at least 1 hour at room temperature, though it is ideal to do this step overnight in the refrigerator. (If you decide to refrigerate it overnight, be sure to bring the chicken to room temperature for about an hour before grilling.)
- Heat a grill to medium heat (about 350 degrees F). In a large bowl, toss the chicken with the cornstarch and vegetable oil.
- Grill the chicken skin-side down for 15 minutes, keeping an eye on it to make sure the skin doesn't burn. Flip the chicken and cook until it reaches an internal temperature of 165 degrees F, about 20 minutes. Remove and let rest for at least 10 minutes. Serve with Alabama White BBQ Sauce.
- Stir together the mayonnaise, vinegar, horseradish, mustard and pepper in a medium bowl. Season with salt. Serve with grilled chicken.
SMOKY DRY-RUBBED GRILLED CHICKEN WITH ALABAMA WHITE SAUCE
My mom's favorite barbecue sauce is Alabama white sauce, and it's ideal to serve with my spice-rubbed grilled chicken. The chicken halves are cooked first low and slow over indirect heat to infuse that smoky flavor from the grill into the meat. After a quick char over the flames at the end, the chicken is juicy, tender, and oh so good.
Provided by Kardea Brown
Categories main-dish
Time 1h40m
Yield 2 to 4 servings
Number Of Ingredients 21
Steps:
- For the dry-rubbed grilled chicken: Remove the backbone from the chicken. Cut the chicken through the breastbone into two halves. Stir together the House Seasoning, brown sugar, oregano, paprika, parsley and a couple of pinches of salt in a bowl. Rub under the skin and all over the chicken halves.
- Prepare a grill for direct and indirect cooking: Heat one side of the grill to medium heat. Leave the other side unlit.
- Place the chicken skin-up on the grates on the unlit side of the grill. Grill, with the lid closed, until the skin begins to brown, about 45 minutes. Transfer the chicken to the lit side of the grill, starting skin-up, and cook until the chicken is done and a meat thermometer registers 165 degrees F when inserted in the thickest portion of the thigh (avoiding bone), 12 to 15 minutes on each side.
- For the Alabama white sauce: Stir together the mayonnaise, brown sugar, vinegar, Dijon mustard, horseradish, hot sauce, dry mustard, lemon juice, and salt and pepper to taste in a medium bowl.
- Transfer the chicken to a serving platter. Pour the sauce over the chicken and serve immediately.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
ALABAMA BBQ CHICKEN AND WHITE SAUCE (GRILLED)
Had this at a friend's house this weekend and it was great. Very different. She used a "Green Egg Smoker" which cooked the chicken slowly and kept it very moist. You can use boneless, skinless breasts and then serve them on nice bread with lettuce leaves, pickles (if you like) and the white sauce! My friend got the recipe from "Smoke and Spice" and this is a similar one from The BBQ General website from a magazine called Cook's Country. Hope you like it. I don't have a smoker but I can try indirect heating. I have a gas grill too so there are obstacles but I can experiment!
Provided by Oolala
Categories Sauces
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- For the sauce, mix all ingredients in blender until smooth, about 1 minute. Refrigerate sauce in airtight container for at least 1 hour or up to 2 days.
- For the chicken, mix salt, black pepper, and cayenne in small bowl. Rub spice mixture all over chicken.
- Soak wood chips in bowl of water to cover for 15 minutes. Meanwhile open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9 inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in the center. Scatter wood chips over coals and set cooking grate in place. Cover with lid vents positioned over center of grill and opened halfway. Let grill heat for 5 minutes.
- Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place chicken skin side down on center of grill. Cover with half opened lid vents over chicken.
- Grill chickens until skin is well browned, 35 to 45 minutes. Flip chickens skin side up and grill, covered, until breast meat registers 165* on instant-read thermometer, 15 to 20 minutes longer.
- Transfer chickens to cutting board, brush with 2 tablespoons sauce, tent with foil, and let rest 10 minutes. Remove foil and brush chicken with 1 tablespoon sauce.
- Carve and serve, passing remaining sauce at table.
Nutrition Facts : Calories 409.1, Fat 25, SaturatedFat 6.2, Cholesterol 127.9, Sodium 590.1, Carbohydrate 5.4, Fiber 0.1, Sugar 2, Protein 38.5
GRILLED CHICKEN WITH ALABAMA WHITE BARBECUE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 9h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: In a pot large enough to hold the 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 leaves and peppercorns. Submerge the chicken in the brine. Cover and refrigerate at least 8 hours and up to overnight.
- For the Alabama white barbecue sauce: Meanwhile, whisk together the mayonnaise, vinegar, horseradish, sugar and Worcestershire in a medium bowl until smooth. Season with 1 teaspoon salt, hot sauce to taste and a liberal grinding of black pepper. Cover and refrigerate until you're ready to cook the chicken. (Can be made a day ahead, along with the chicken brine.)
- Prepare a grill for medium indirect grilling. Drain and rinse the chicken and pat very dry. Season the chicken lightly with salt and more liberally with black pepper. Brush lightly with vegetable oil.
- Brush the grill grates with vegetable oil and lay the chicken, bone-side down, on the indirect heat side of the grill. Cover and cook until the skin is golden and the chicken is about three-quarters cooked (130 to 135 degrees F on an instant read thermometer), 20 to 25 minutes. Flip the chicken pieces so they are skin-side down and continue indirect grilling until the chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 15 minutes more.
- Brush the chicken all over with some of the Alabama white barbecue sauce and move the chicken, skin-side down, to the direct heat side of the grill. Grill just until the skin crisps, about 3 minutes, moving as necessary to keep it from burning. Let rest for 5 minutes before serving.
- Serve the remaining Alabama white sauce on the side for dipping.
ALABAMA WHITE BBQ CHICKEN SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- For the chicken: Place the chicken skin in a single layer in a large nonstick skillet. Cook the skin over low heat, flipping once, until it crisps up, about 10 minutes. Meanwhile, shred the chicken meat into bite-size pieces into a large bowl. Reserve the wings to nibble on or for another use.
- In a large bowl, whisk together the mayo, vinegar, horseradish, mustard, pepper and salt to taste. Add the dressing to the shredded chicken and toss to coat. Set aside to let the dressing soak into the chicken.
- For the pickle slaw: In a medium bowl, add the cabbage, celery salt, sugar, hot sauce, if using, pickles and pickle brine, and carrot. Toss together to mix well. Taste and the adjust seasonings and set aside.
- Preheat a griddle pan over medium-low heat. Butter one side of each slice of bread. Cook the buttered sides on the griddle until toasted and golden, about 4 minutes.
- Top the unbuttered sides of 4 slices of the toast with the crispy chicken skin, then top with the chicken and pickle slaw. Top each sandwich with a slice of bread with the buttered-side up. Serve.
ALABAMA WHITE SAUCE
Little known outside the Southern US, this mayo-based BBQ sauce can't be beat for smoked poultry.
Provided by Brian Genest
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 1h10m
Yield 16
Number Of Ingredients 12
Steps:
- Combine mayonnaise, apple cider vinegar, Worcestershire sauce, lemon juice, mustard, horseradish, garlic powder, salt, pepper, chipotle pepper, paprika, and cayenne pepper in a bowl. Whisk until thoroughly combined. Let sit for 1 hour before using.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 1.7 g, Cholesterol 7.8 mg, Fat 16.5 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 2.5 g, Sodium 288.5 mg, Sugar 0.6 g
SMOKED CHICKEN WITH ALABAMA WHITE SAUCE
Smokey chicken served with spicy white BBQ sauce famous in Alabama. From Taste of the South magazine.
Provided by KathyP53
Categories Whole Chicken
Time 5h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Smoked Chicken:.
- Soak mesquite wood chips in water for at least 30 minutes.
- Preheat a smoker to 225-250 degrees.Sprinkle soaked mesquite chips over coals.
- In a small bowl, combine garlic salt, onion powder, salt, pepper, and chili powder.
- Rinse chicken and pat dry. Rub chicken with oil, and then sprinkle with garlic-salt mixture,.
- Place chicken in smoker, and cook, with smoker lid closed, until meat thermometer inserted in the thickest portion registers 165 degrees, 3-4 hours. Remove from smoker, let chicken stand until cool enough to handle, approximately 30 minutes. Shred meat, discarding skin and bones. Serve with Alabama White Sauce.
- Alabama White Sauce: Mix ingredients together in medium bowl. Cover, and refrigerate for up to 5 days.
Nutrition Facts : Calories 1307.3, Fat 100.9, SaturatedFat 22.9, Cholesterol 297.9, Sodium 2867.3, Carbohydrate 33.7, Fiber 1.4, Sugar 8.4, Protein 64.8
ALABAMA WHITE BBQ SAUCE
Goes great on all BBQ, but invented with chicken in mind. Also a great marinade for chicken. Refrigerate for up to 3 days.
Provided by Will McIntyre
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 12
Number Of Ingredients 9
Steps:
- Combine mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a bowl; mix until thoroughly combined.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 0.9 g, Cholesterol 7 mg, Fat 14.6 g, Protein 0.2 g, SaturatedFat 2.2 g, Sodium 191.8 mg, Sugar 0.3 g
ALABAMA WHITE BARBECUE SAUCE
Great chicken wing sauce - creamy, tangy, with a just a pinch of heat.
Provided by Tmack
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 5m
Yield 20
Number Of Ingredients 11
Steps:
- Combine mayonnaise, horseradish, apple cider vinegar, lemon juice, Dijon mustard, sea salt, pepper, cayenne pepper, oregano, garlic powder, and minced garlic in a bowl. Whisk until creamy.
- Store in an airtight container until ready to use.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 1.6 g, Cholesterol 8.4 mg, Fat 17.5 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.6 g, Sodium 238.2 mg, Sugar 0.6 g
ALABAMA CHICKEN
My most favorite chicken casserole. I got this recipe from a lady who retired from a job that I took over about 26 years ago. When we had office potlucks, I always requested her to make this. Even though we don't live in Alabama, no other name would seem right for this dish!
Provided by Sissylu
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken in water with bay leaf and debone.
- Cook spinach noodles in the chicken broth and drain, but reserving the broth.
- Saute' green pepper, celery, and onion in melted margarine/butter until tender.
- Add cubed Velvetta and stir until melted.
- Next add green olives, mushrooms, cream of mushroom soup, and chicken.
- Blend sauce in cooked spinach noodles and place in slightly greased casserole.
- You may add more broth if needed.
- Top with cracker crumbs and dot with butter and bake 350 for 45 min.
Nutrition Facts : Calories 1151.4, Fat 81.4, SaturatedFat 24, Cholesterol 217.3, Sodium 2445.4, Carbohydrate 44.8, Fiber 7, Sugar 9.9, Protein 60.7
JULIE'S ALABAMA WHITE SAUCE
I had this with chicken and it was great. This is for the BBQ Sauce contest. You can use this on your own chicken recipe or here's the recipe including the chicken preparation if you like Recipe#174846
Provided by Oolala
Categories Sauces
Time 1h2m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- For the sauce, mix all ingredients in blender until smooth, about 1 minute.
- Refrigerate sauce in airtight container for at least 1 hour or up to 2 days.
- Nice on BBQ grilled chicken.
- Can reserve some sauce, before you put it in contact with the raw chicken, to pass with the grilled chicken after.
Nutrition Facts : Calories 182.9, Fat 14.8, SaturatedFat 2.2, Cholesterol 11.5, Sodium 606.4, Carbohydrate 13, Fiber 0.1, Sugar 5, Protein 0.5
ALABAMA CHICKEN
YUMMMMYYYY!! This is similar to a recipe I had years ago for German Stewed Chicken. I lost the recipe and this is the closest thing I have found that resembles it. It is really good and makes quite alot. The combination of different flavors makes for a very different and tasty chicken casserole. Enjoy! Guesstimate on prep and cooking times which includes cooking the chicken and the noodles.
Provided by Anita Harris
Categories Chicken
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet saute the green pepper, celery and onion in butter until soft.
- Boil noodles in chicken broth that chicken was cooked in; drain.
- Add green olives, black olives, mushrooms and mushroom soup to the green pepper mixture; stir to mix well.
- Dump all of the ingredients into the noodles along with the chicken and velveeta cheese; stirring until cheese is melted and everything is thoroughly mixed.
- Place mixture in a 13x9 greased baking dish and top with crushed crackers.
- Bake at 300 degrees 45 minutes to 1 hour.
- Can be prepared a day in advance and refrigerated; covered.
- If making in advance add the cracker topping just before baking.
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