This is how our northern kin do chicken, and that’s okay with me. After all, it is pretty tasty.
The flavor might be different than what I grew up eating, but a little change does no harm, especially if it is good. Just don’t tell them I said so…
Northern Alabama Grilled Chicken
For the White Sauce:
1 cup mayonnaise
1/3 cup apple cider vinegar
2 teaspoons granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon freshly ground black pepper
2 teaspoons prepared horseradish
1/2 teaspoon kosher salt
3/4 teaspoon cayenne pepper, or up to 3/4 tsp if you want it HOT
For the chicken:
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
3 to 4 lbs chicken breasts or 1 cut up chicken
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. Divide sauce in half, one for grilling and one for serving.
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.
Grill the chicken on direct heat first turning occasionally, then off direct heat until it reaches 165ºF.
Began slathering the chicken liberally with the White Sauce, again turning it a couple/few times and saucing it each time. After 5 or so minutes, transfer the chicken to a serving platter, let it rest for about 5-10 minutes, then serve it with another dollop of sauce on top of each piece.