Grilled Chicken with Alabama White Sauce
Miz Helen's Kitchen
Ingredients For 1 Whole Fryer Chicken
1 3 to 4 pound fryer chicken split in half
For The Rub
1 tablespoon seasoning salt
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chile powder
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
For The Basting Sauce
1/2 cup Apple Cider Vinegar
1 tablespoon oil
1/2 teaspoon salt
1 teaspoon turmeric
juice of 1 lemon
Alabama White Sauce
1/3 cup mayonnaise
1/2 cup Greek Yogurt
2 tablespoons fresh chives, chopped
8 tablespoons apple cider vinegar
1/4 teaspoon Tabasco sauce or to taste
2 tablespoon creole mustard
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon sugar
Directions
Wash the chicken and split the chicken down the middle or have your butcher do that for you. Pat the chicken dry.
Dry Rub: Mix the dry ingredients for the dry rub and make sure they are blended very well. Sprinkle the dry rub over the chicken half's and rub it all over the chickens, front and back.
Place on a baking sheet and cover with plastic wrap. Refrigerate for at least 4 hours.
Basting Mop: In a small outdoor saucepan mix the vinegar, oil, salt, turmeric and lemon juice. Bring the mixture to a boil and reduce the heat to simmer. Simmer for 20 minutes before using as a mop sauce for the chicken.
Before Grilling: bring the chicken to room temperature, then place on a hot grill, baste the chicken or chicken's with the Basting Mop. Continue to baste the chicken with the basting mop every 15 minutes until the chicken is done or reaches the internal temperature of 170 degrees.
Remove the chicken from the grill, cover with foil and let rest for 15 minutes before serving.
Alabama White Sauce: in a small mixing bowl, mix the mayonnaise, yogurt vinegar, chives, Tabasco, mustard, garlic powder, salt, pepper, and sugar, mix well until completely blended. Taste and adjust seasons. Refrigerate for at least 2 hours before serving.
Serve the sauce on the side with the grilled chicken.
Enjoy!