BBQ Chicken with Alabama White Sauce

Ingredients

• 1 whole chicken (about 4 lbs), cut into 8 pieces
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 cup mayonnaise
• 3 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 2 tsp prepared horseradish
• 1 tsp Dijon mustard
• 1/2 tsp cayenne pepper
• 1/2 tsp sugar
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• 1/4 tsp coarsely ground black pepper

Instructions

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. 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. 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. 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. 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. 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.