Fire Up your Fourth

Fire Up your Fourth

with Tasty Backyard Recipes

White Barbecue Sauce with Smoky Chicken 

Prep: 15 minutes | Cook: 45 minutes | Servings: 6

White Barbecue Sauce:

1 cup mayonnaise

1/2 cup cider vinegar

2 tablespoons Zatarain’s Creole Mustard

1 teaspoon prepared horseradish

1/2 teaspoon McCormick Coarse Ground Black Pepper

1/2 teaspoon McCormick Garlic Powder

1/4 teaspoon salt

Smoky Chicken:

1 cup hickory wood chips

2 pounds bone-in chicken parts

2 tablespoons McCormick Grill Mates Applewood Rub

To make sauce: In medium bowl, mix mayonnaise, vinegar, creole mustard, horseradish, black pepper, garlic and salt until well blended. Cover. Refrigerate at least 2 hours before serving to blend flavors.

To make chicken: Cover wood chips in water and soak 30 minutes. Season chicken with rub. Drain wood chips. Fill smoker box with wet wood chips. Place smoker box under grill rack on one side of grill before lighting. Close grill.

Prepare grill for indirect medium heat (350-375 F). Heat grill by turning all burners to medium. Once cooking temperature is reached, turn off burner(s) on one side. Place chicken on unlit side of grill. Close grill cover. 

Grill, turning occasionally, 30-40 minutes, or until internal temperature of thickest part of chicken is 165 F. Move chicken to lit side of grill with skin side down. Turn lit side of grill to high.

Grill, uncovered, 3-5 minutes longer, or until chicken is charred. Serve chicken with White Barbecue Sauce.

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