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Grilled Chicken with Alabama White BBQ Sauce and Edamame Salad


White BBQ Sauce:

1 cup mayonnaise
1 cup apple cider vinegar
1 lemon, juiced
*1 tablespoon dijon mustard
*1 teaspoon paprika
1 teaspoon cracked black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper


Olive oil, for the grill
1 (3 1/2-pound) whole chicken, cut into 8 pieces
Salt and freshly ground black pepper

For the BBQ Sauce:

Whisk all the ingredients together in a medium bowl. Cover and refrigerate for at least 2 hours before using. Reserve a ramekin full of sauce, about 1/2 cup, to serve on the side.

For the chicken:

Preheat half of the grill to medium-high heat and the other half to low heat. Using tongs, dip a folded towel into olive oil and wipe over the grill grate.

Season the chicken pieces with salt and pepper. Arrange the chicken, skin side down, on the hottest area of the grill. Grill until seared and golden brown and crisp on each side, about 5 minutes. Move the chicken to the cooler part of the grill and brush with barbecue sauce. Continue to cook until the juices run clear, about 20 to 25 minutes. Do not forget to flip the chicken halfway through its cooking time. Transfer the chicken to a serving platter and serve with sauce on the side.

Edamame Salad:

2 cups edamame, cooked
1 cup corn kernels
1 cup cherry tomatoes, halve
1/4 cup red onion, minced
1/4 cup cubanelle peppers, diced
2 tablespoon lemon juice
olive oil
salt and pepper to taste

Mix all ingredients and toss well. Season with salt and pepper.

*The grilled chicken with white barbeque is courtesy of my mom. We both saw it in Food Network  Down Home With the Neelys. In this episode they added mustard and paprika which we followed.  Barbeque and a simple salad is the best. enJOY!!!

Source: Food Network