Entree: United States – Southern United States – Chicken and White Barbecue Sauce (Roasted or grilled chicken served with a tangy mayonnaise-and-vinegar white barbecue sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 5 min

Total 1 hr

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (7 g) smoked paprika
- 1 tsp (2.5 g) garlic powder
- 1/2 tsp (1.25 g) cayenne pepper (optional)
- 1 tbsp (12 g) light brown sugar
- 2 tbsp (30 ml) unsalted butter, melted (for basting)
- 1 lemon, cut into wedges (for serving)
Sauce:
- 1 cup (240 ml) mayonnaise
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) prepared horseradish
- 1 tbsp (15 ml) fresh lemon juice
- 1 clove garlic, minced
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2.5 g) cayenne pepper (optional)
- 1 tsp (5 ml) honey or sugar (optional, to taste)

Instructions

1. Preheat grill to medium-high or oven to 425°F (220°C). Pat the chicken pieces dry. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, cayenne, and brown sugar. Rub chicken with vegetable oil then evenly coat with the spice mixture.
2. Arrange chicken on a hot grill grates or on a rimmed baking sheet if roasting. Cook, turning once, until skin is well browned and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 30–40 minutes on the grill or 35–45 minutes in the oven. In the last 5 minutes brush with melted butter and return to heat to crisp.
3. Meanwhile whisk together mayonnaise, apple cider vinegar, prepared horseradish, lemon juice, minced garlic, salt, black pepper, cayenne, and honey until smooth. Taste and adjust salt, vinegar, or horseradish to preference. Chill until ready to serve.
4. Let chicken rest 5 minutes after cooking. Serve pieces hot with generous spoonfuls of white barbecue sauce and lemon wedges on the side.