Main dishes

Alabama White Barbecue Chicken

Name: Alabama White Barbecue Chicken
Yield: 4 servings
Ingredients: 1 lb 8 oz Bone-in chicken thighs; 1 tbsp Vegetable oil; 1 tsp Kosher salt; 1 tsp Smoked paprika; ½ cup Mayonnaise; 2 tbsp Apple cider vinegar; 1 tbsp Prepared horseradish; 1 tsp Dijon mustard; 1 tsp Black pepper; 1 lb Corn on the cob

Grilled chicken thighs are served with a cider-vinegar white sauce and lightly charred corn on the cob.

Serves 4

Start cooking

Ingredients

Cooking for

Bone-in chicken thighs1 lb 8 oz
Vegetable oil1 tbsp
Kosher salt1 tsp
Smoked paprika1 tsp
Mayonnaise½ cup
Apple cider vinegar2 tbsp
Prepared horseradish1 tbsp
Dijon mustard1 tsp
Black pepper1 tsp
Corn on the cob1 lb

Before you start

Set up the grill with a direct-heat zone and a cooler indirect zone. Keep the white sauce refrigerated until serving and use it only on fully cooked chicken.

Directions

Heat the grill to medium with direct and indirect zones. Pat the chicken dry and rub with the oil, salt, and paprika.
Whisk the mayonnaise, vinegar, horseradish, Dijon, and pepper. Refrigerate the sauce while the chicken cooks.
Grill the chicken over direct heat for 3 to 4 minutes per side, until browned.
Move to indirect heat, skin-side up if using skin-on thighs, and close the lid.
Cook for another 25 to 35 minutes, turning occasionally, until the thickest part reaches 165°F away from the bone.
During the last 12 to 15 minutes, grill the shucked corn over direct heat, turning regularly, until tender and lightly charred.
Rest the chicken on a clean platter for 5 minutes. Spoon over some white sauce and serve with the corn and remaining sauce.

Directions

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