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Thank you for attending "The Fleishigs Culinary School". Shifra Klien shares the experiences and insights she has gleaned during decades spent perfecting the art of challah baking and teaching challah workshops around the world. Enjoy Shifra Klien's Alabama- Style Grilled Chicken recipe and don't forget to tag us on social media, we'd love to see what you're baking.
Alabama-Style Grilled Chicken Recipe
Alabama white sauce is a mayonnaise-based sauce that rivals the classic barbecue sauce we all know and love. It is slightly sweet, spicy and tangy all at once and is absolutely delicious with grilled chicken. The sauce can be made up to 24 hrs in advance. The longer it sits, the better, giving the ingredients a chance to meld together for optimal flavor.
Ingredients
FULL RECIPE
Serves: 4
- ¼ cup apple cider vinegar
- 2 heaping tablespoons prepared horseradish
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 1 (3-4 pound) spatchcocked chicken
- 2 tablespoons spice rub of choice
INSTRUCTIONS
- Combine mayonnaise, apple cider vinegar, horseradish, sugar, lemon juice, salt, pepper and cayenne. Thin out with up to ½ cup water, until desired consistency is reached. Set aside.
- Rub chicken all over with spice rub, making sure to get under the skin as well.
- Heat one side of the grill to 500℉. Grill chicken over indirect heat for 20 minutes on one side, then flip and grill for 15 minutes on the other side. Place over direct heat for an additional 3-5 minutes per side, just until slightly charred.
- Baste chicken with white sauce while still hot. Cut chicken into quarters or eighths and serve with remaining sauce.
Behind The Scenes
