1 hour. This includes 15 minutes of prep and 45 minutes of cooking time.
Serves: 6. Perfect for a family meal or a gathering.
Dive into the unique flavor of White Barbecue Sauce with Smoky Chicken, where creamy, tangy white barbecue sauce meets the deep, smoky flavors of perfectly grilled chicken. This dish offers a delightful twist on traditional barbecue with its distinctive sauce made from mayonnaise, cider vinegar, and spices.
White Barbecue Sauce
- 1 cup mayonnaise
- 1/2 cup cider vinegar
- 2 tablespoons Zatarain’s Creole Mustard
- 1 teaspoon prepared horseradish
- 1/2 teaspoon McCormick Coarse Ground Black Pepper
- 1/2 teaspoon McCormick Garlic Powder
- 1/4 teaspoon salt
Smoky Chicken
- 1 cup hickory wood chips
- 2 pounds bone-in chicken parts
- 2 tablespoons McCormick Grill Mates Applewood Rub
Directions
- To make sauce: In medium bowl, mix mayonnaise, vinegar, creole mustard, horseradish, black pepper, garlic and salt until well blended. Cover. Refrigerate at least 2 hours before serving to blend flavors.
- To make chicken: Cover wood chips in water and soak 30 minutes. Season chicken with rub. Drain wood chips. Fill smoker box with wet wood chips. Place smoker box under grill rack on one side of grill before lighting. Close grill.
- Prepare grill for indirect medium heat (350-375° F). Heat grill by turning all burners to medium. Once cooking temperature is reached, turn off burner(s) on one side. Place chicken on unlit side of grill. Close grill cover.
- Grill, turning occasionally, 30-40 minutes, or until internal temperature of thickest part of chicken is 165° F. Move chicken to lit side of grill with skin side down. Turn lit side of grill to high.
- Grill, uncovered, 3-5 minutes longer, or until chicken is charred. Serve chicken with White Barbecue Sauce.
Test Kitchen Tip: Refrigerate any leftover sauce and use as salad dressing, condiment for burgers or dipping sauce for pretzels and vegetables.