Kardea cooks spice-rubbed chicken halves low and slow on the grill to infuse the meat with smoky flavor, and then drizzles them with creamy, tangy Alabama white sauce!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Smoky Dry-Rubbed Grilled Chicken with Alabama White Sauce
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 40 min
Active: 25 min
Yield: 2 to 4 servings
Ingredients
Dry-Rubbed Grilled Chicken:
One 4- to 5-pound whole chicken
3 tablespoons Miss Brown’s House Seasoning, recipe follows
2 tablespoons light brown sugar
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon dried parsley
Kosher salt
Alabama White Sauce:
1 cup mayonnaise
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons prepared horseradish
2 teaspoons hot sauce
1 teaspoon dry mustard
Juice of 1/2 lemon (about 1 tablespoon)
Kosher salt and freshly ground black pepper
Miss Brown’s House Seasoning:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Directions
For the dry-rubbed grilled chicken: Remove the backbone from the chicken. Cut the chicken through the breastbone into two halves. Stir together the House Seasoning, brown sugar, oregano, paprika, parsley and a couple of pinches of salt in a bowl. Rub under the skin and all over the chicken halves.
Prepare a grill for direct and indirect cooking: Heat one side of the grill to medium heat. Leave the other side unlit.
Place the chicken skin-up on the grates on the unlit side of the grill. Grill, with the lid closed, until the skin begins to brown, about 45 minutes. Transfer the chicken to the lit side of the grill, starting skin-up, and cook until the chicken is done and a meat thermometer registers 165 degrees F when inserted in the thickest portion of the thigh (avoiding bone), 12 to 15 minutes on each side.
For the Alabama white sauce: Stir together the mayonnaise, brown sugar, vinegar, Dijon mustard, horseradish, hot sauce, dry mustard, lemon juice, and salt and pepper to taste in a medium bowl.
Transfer the chicken to a serving platter. Pour the sauce over the chicken and serve immediately.
Miss Brown’s House Seasoning:
Yield: 5 teaspoons
Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
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Kardea Brown’s Grilled Chicken with Alabama White Sauce | Delicious Miss Brown | Food Network
