Serves 4
45 min
Barbecue Chicken with Alabama White Sauce
Recipe GLPRe47fb2743d8d45
Tender grilled bone-in chicken breasts marinated in a savory buttermilk and poultry seasoning blend, served alongside a creamy Alabama white sauce made with vinegar, egg yolks, and oil. This tangy, rich sauce perfectly complements the smoky grilled chicken for a delicious and satisfying meal.
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Ingredients
1/2 cup apple cider vinegar
1 teaspoon black pepper
4 bone-in chicken breasts
2 cups buttermilk
1 cup canola oil
1 teaspoon coarse salt
2 egg yolks
1 tablespoon poultry seasoning
Directions
Place chicken breasts, 1/4 cup of the apple cider vinegar, buttermilk, and poultry seasoning in a large resealable bag. Seal and turn several times to coat the chicken evenly. Refrigerate for 6 to 8 hours or overnight until ready to cook.
Preheat your grill to high heat. Remove chicken from the marinade and discard the marinade. Place chicken on the hot grill and cook for 20 to 30 minutes, turning occasionally, until the internal temperature reaches 165°F. Transfer cooked chicken to a serving platter.
While the chicken cooks, combine the remaining 1/4 cup apple cider vinegar, salt, black pepper, and egg yolks in a food processor. Pulse for about one minute until well combined. With the processor running, slowly drizzle the canola oil through the feed tube in a steady stream. Continue processing for another 1 to 2 minutes until the sauce becomes creamy and slightly thickened.
Serve the grilled chicken alongside the Alabama white sauce, allowing guests to drizzle or dip as desired.
