BBQ Chicken with Alabama White Sauce

Instructions

1. 1

   Pat chicken pieces completely dry with paper towels. In a small bowl, combine smoked paprika, 1 tsp garlic powder, onion powder, 1 tsp salt, and 1 tsp black pepper. Rub chicken with olive oil, then season generously with the spice mixture on all sides. Let sit at room temperature for 30 minutes.

2. 2

   Prepare the Alabama white sauce by whisking together mayonnaise, apple cider vinegar, lemon juice, horseradish, Dijon mustard, cayenne pepper, sugar, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp coarsely ground black pepper in a medium bowl. Cover and refrigerate until ready to use.

3. 3

   Preheat grill to medium-high heat (400–450°F) for two-zone cooking, with coals or burners on one side only. Clean and oil the grates well to prevent sticking.

4. 4

   Place chicken pieces skin-side down over indirect heat (cooler side). Close the lid and cook for 20 minutes. Flip the chicken and continue cooking for another 15 minutes until internal temperature reaches 155°F.

5. 5

   Move chicken to direct heat, skin-side down, and grill for 3–4 minutes per side to crisp the skin and develop char marks. The internal temperature should reach 165°F in the breast and 175°F in the thighs.

6. 6

   Transfer chicken to a cutting board and immediately brush generously with Alabama white sauce. Let rest for 5 minutes before serving with extra sauce on the side for dipping.