Grilled Chicken Pizza With Alabama White Sauce Recipes

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GRILLED CHICKEN WITH ALABAMA WHITE BARBECUE SAUCE

Provided by Food Network Kitchen

Categories     main-dish

Time 9h15m

Yield 6 servings

Number Of Ingredients 16



Grilled Chicken with Alabama White Barbecue Sauce image

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.

1/4 cup sugar
Kosher salt and freshly ground black pepper
Two 12-ounce bottles amber beer, chilled
1 head garlic, split crosswise
2 fresh bay leaves
2 teaspoons whole black peppercorns
Two 4-pound chickens, cut into 8 pieces each
Vegetable oil, for brushing
1 cup mayonnaise
1/4 cup white wine vinegar
2 tablespoons drained prepared horseradish
2 teaspoons sugar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Hot pepper sauce, such as Tabasco, for seasoning

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



Grilled Chicken with Alabama White BBQ Sauce image

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.

3/4 cup sugar
3/4 cup kosher salt
One 5-pound chicken, quartered
2 tablespoons cornstarch
1 tablespoon vegetable oil
Alabama White BBQ Sauce, recipe follows
1 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1 teaspoon freshly ground black pepper
Salt

GRILLED CHICKEN PIZZA WITH ALABAMA WHITE SAUCE

You might love this so much, you will give up red sauce completely! I will be using mushrooms to replace the chicken to make this vegetarian.Adapted from grilling.com and found posted on Jenn's Food Journey

Provided by Sharon123

Categories     Chicken

Time 30m

Yield 1 pizza

Number Of Ingredients 17



Grilled Chicken Pizza With Alabama White Sauce image

Steps:

  • Mix together all the ingredients for the sauce until well combined; set aside.
  • Preheat grill to 400 degrees F.
  • Brush olive oil on both sides of the pizza crust. Place the crust top side down on the grill and grill for 2-3 minutes. The crust should just start to brown. Carefully remove from grill and flip over.
  • Spread the sauce on the cooked side of the crust and top with chicken, tomatoes and then cheese.
  • Place back on the grill and grill for 2-3 minutes. Move pizza to indirect heat and finish grilling another 4-5 minutes or until the cheese has melted and is nice and bubbly. Carefully remove from grill and allow to cool. Add chopped basil, slice and serve. Enjoy!

Nutrition Facts : Calories 1132, Fat 81, SaturatedFat 26.2, Cholesterol 220.6, Sodium 2373.1, Carbohydrate 41.2, Fiber 2.7, Sugar 15, Protein 61.8

1 mama mia's thin pizza crust (or any store bought or homemade crust or dough)
1 large chicken breast, grilled and diced
1 cup cherry tomatoes, chopped
1 -2 cup shredded mozzarella cheese
chopped fresh basil (optional)
1/2 cup mayonnaise
1/2 teaspoon black pepper
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons grated parmesan cheese
1 tablespoon white wine vinegar
1/2 teaspoon granulated sugar

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



Alabama White BBQ Chicken Sandwich image

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.

1 rotisserie chicken, skin removed and reserved and meat shredded
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1/2 tablespoon prepared horseradish
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Kosher salt
1/2 small head red cabbage, cored and thinly sliced
1/2 teaspoon celery salt
1/2 tablespoon sugar
1 to 2 dashes hot sauce, optional
5 kosher dill pickle spears, thinly sliced lengthwise into ribbons, plus 1/4 cup dill pickle brine
1 carrot, shredded on the large holes of a box grater
Softened unsalted butter, for the toast
8 slices fresh Texas toast bread

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



Smoky Dry-Rubbed Grilled Chicken with Alabama White Sauce image

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.

One 4- to 5-pound whole chicken
3 tablespoons Miss Brown's House Seasoning, recipe follows
2 tablespoons light brown sugar
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon dried parsley
Kosher salt
1 cup mayonnaise
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons prepared horseradish
2 teaspoons hot sauce
1 teaspoon dry mustard
Juice of 1/2 lemon (about 1 tablespoon)
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

BIG BOB GIBSON'S ALABAMA WHITE BBQ SAUCE

Provided by Food Network

Categories     condiment

Time 10m

Yield about 2 quarts

Number Of Ingredients 7



Big Bob Gibson's Alabama White BBQ Sauce image

Steps:

  • Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth. Pour sauce into a large bowl.
  • Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.

1 quart mayonnaise
3/4 quart apple cider vinegar
1/2 cup corn syrup
1/4 tablespoon cayenne pepper
Prepared horseradish
Lemon juice
Salt and freshly ground black pepper

GRILLED SMOKY CHICKEN BREASTS WITH ALABAMA WHITE BARBECUE SAUCE

Balance the spicy heat of grilled chicken breasts with a creamy, citrus sauce. Ready in 20 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 10



Grilled Smoky Chicken Breasts with Alabama White Barbecue Sauce image

Steps:

  • Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Brush all sides of chicken with oil. In small bowl, mix grill seasoning, brown sugar and chili pepper powder; sprinkle on both sides of chicken.
  • Place chicken on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once, until chicken is no longer pink in center.
  • Meanwhile, in small bowl, beat remaining ingredients with wire whisk until blended. Drizzle mayonnaise mixture on 4 serving plates. Top with chicken.

Nutrition Facts : Calories 360, Carbohydrate 7 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 6 g, TransFat 0 g

4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon olive or vegetable oil
2 teaspoons Montreal chicken grill seasoning
1 tablespoon packed brown sugar
1/2 teaspoon chipotle chili pepper powder
1/3 cup mayonnaise or salad dressing
2 tablespoons lemon juice
2 teaspoons sugar
2 teaspoons cider vinegar
1/4 teaspoon pepper

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