Have you ever had Alabama White BBQ before? I hadn’t even heard of it until recently but it’s so delicious and a nice change from the typical BBQ sauce! You can start off with a typical rub (check out yesterday’s post for a yummy rub) on your chicken (other types of poultry and pork work well with this sauce too) or just leave the chicken plain before applying the sauce. Because it’s mayonnaise based, the sauce will begin to break down if heated for too long so you want to apply it near the end of your cooking time. Make extra of the sauce to use for dipping. PS- if you like a mayonnaise-like sauce with your French fries (a German friend introduced me to this, saying it was a custom in many parts of Europe), this one is quite tasty as a dipping sauce for them as well. I also take this sauce and mix with a traditional BBQ sauce (tomato based) and use that as a dipping sauce for chicken fingers. Yum!
2 cups mayonnaise (it’s good with roasted garlic mayo too!)
1 cup white or apple cider vinegar (try out other vinegars like a white balsamic for a different take)
2 T. lemon juice
salt to taste
1-2 T. pepper (to taste)
2 tsp. horseradish
Other possible additions: 1/2 tsp cayenne, 1 T. sugar, dash garlic powder, dash hot sauce, 1 T. spicy mustard
Instructions: Whisk all ingredients together and refrigerate. I like to put it in the fridge for at least 4 hours to allow the flavours to blend together. Grill the chicken (or whatever meat you’ve chosen) until fully cooked – chicken pieces generally take 10-15 minutes (sometimes more if really thick) over hot coals. Be sure to turn the pieces when about halfway cooked and brush with the white sauce towards the end of the cooking time. Insert a meat thermometer into the thickest part of the pieces – it should read a minimum of 165 degrees F (although I often like to cook mine to 170). You can spoon additional sauce over the chicken when serving or serve as dipping sauce.