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.
GRILLED ROSEMARY CHICKEN
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Provided by Kevin West
Categories Chicken Garlic Tomato Fourth of July Kid-Friendly Graduation Father's Day Backyard BBQ Dinner Rosemary Grill Grill/Barbecue Healthy Paprika Advance Prep Required Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- Arrange chicken in a glass baking dish. Drizzle with 1/2 cup oil and lemon juice. Coarsely chop leaves from 10 rosemary sprigs. Toss chopped rosemary and garlic with chicken to coat; season with salt, pepper, and paprika. Cover; chill for 3 hours or overnight.
- Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Let chicken come to room temperature. Brush off marinade; grill chicken, turning occasionally, until browned and almost cooked through, about 20-22 minutes for legs and thighs, 16-18 minutes for breasts. Pour remaining 1/4 cup oil into a small bowl. Dip 2 rosemary sprigs in oil; occasionally baste chicken with sprigs until cooked through, about 5 more minutes.
- Let chicken rest for 15 minutes. Transfer to a bowl. Cut lemon in half lengthwise, then cut thinly crosswise into half-moons. Add to chicken with any leftover basting oil; toss to coat. Serve chicken on a platter with Tomato Jam alongside.
ROSEMARY LEMON GRILLED CHICKEN
This simple, sensational marinade and sauce for grilled chicken features lemon, garlic, rosemary, and butter. Separate the marinade into thirds: 1/3 for marinating, 1/3 for basting, 1/3 for topping.
Provided by ANGELLACHELLE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h23m
Yield 6
Number Of Ingredients 7
Steps:
- In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
- Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
- Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
- Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 2 g, Cholesterol 139.5 mg, Fat 17.6 g, Fiber 0.5 g, Protein 39.7 g, SaturatedFat 10.3 g, Sodium 220.7 mg, Sugar 0.3 g
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