September 06, 2017
Main Dish, Poultry, Chicken,
Southern, Summer, Grilling (Outdoor), Spices, Bone-in Pieces more
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"Tart and slightly sweet, this unique white barbecue originated at Big Bob Gibson Bar-B-Q in Decatur, Alabama. (At Big Bob Gibson, they dunk the cooked chicken in the sauce)."
Season chicken generously with salt on all sides. Prepare grill for indirect grilling with target temperature of 325°F. As grill heats make sauce; combine ingredients mayonnaise though horseradish in medium bow. Refrigerate.
When grill is ready, put chicken skin side up on grate opposite heat source. Close lid and cook until instant-read thermometer inserted in thickest part of chicken reads 155°F, about 25-45 minutes. Flip chicken skin-side down and move directly over heat. Cook until instant-read thermometer reads 165°F, about 10 minutes. Brush generously with sauce and cook 1 minute longer. Serve immediately, with more sauce on side. Refrigerate any leftovers.
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