Prep 15 mins
Cook 1 hr
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!
For the sauce
- 3⁄4 cup mayonnaise
- 2 tablespoons cider vinegar
- 2 teaspoons sugar
- 1⁄2 teaspoon prepared horseradish
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper
For the chicken
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1⁄2 teaspoon cayenne pepper
- 3 1⁄2-4 lbs chicken parts, patted dry, split
- 2 cups hickory chips
- vegetable oil, for grill grate
- 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.
I made this last night, as directed. Fabulous! I took a photo because it was such a thing of beauty, and it really didn't take very long to do. <br/><br/>My only change was that I made a double batch of the sauce, as we usually like a little extra in most recipes. It turns out we did NOT need it at all for this recipe.<br/><br/>If you're a little on the fence about this recipe, let me reassure you that it is tried and true, and I would say GO MAKE IT NOW because it is freakin' good!. I can't wait for lunch so I can have leftovers.<br/><br/>Gads, it was so juicy, too. Be sure that you give it that ten minute rest as the recipe calls for.
This recipe is fantastic!
Did a whole cut up fryer on the grill. Didn't smoke it, but no other changes. Had a little sauce left over, but I didn't check the weight on it the bird before I started. Next I might try pounding out a few boneless breasts and making sandwiches out of it. Will be making this again and soon. Thanks.