Alabama White Sauce Chicken
When my neighbor brought a jar of Alabama white sauce to a July cookout, I brushed it over chicken thighs and watched everyone abandon the burgers. The tangy peppery sauce keeps inexpensive chicken…
Ingredients
- 3 pounds bone-in, skin-on chicken thighs
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 clove garlic, finely grated
- 1 1/2 teaspoons coarse black pepper
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons kosher salt
Instructions
- Pat the chicken thighs dry with paper towels. Sprinkle both sides evenly with the salt and smoked paprika, pressing the seasoning into the skin.
- Whisk the mayonnaise, apple cider vinegar, lemon juice, garlic, and black pepper in a bowl until smooth. Pour half the sauce into a separate small bowl for serving later, keeping it away from the raw chicken.
- Preheat an outdoor grill to medium heat, about 375°F to 400°F. Clean and lightly oil the grates so the chicken skin can brown without tearing.
- Place the chicken skin-side down over direct heat. Grill for 6 to 8 minutes, leaving the thighs undisturbed until the skin releases and has deep golden marks.
- Turn the chicken and move it to a cooler part of the grill. Brush the cooked side with the unused half of the white sauce, close the lid, and cook for 20 to 25 minutes, turning once more and brushing again.
- Check the thickest thigh with an instant-read thermometer; it should reach 175°F for tender dark meat. Transfer the chicken to a platter, rest for 5 minutes, and serve with the reserved white sauce for dipping.
Watch the Alabama White Sauce Chicken cooking video
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