White BBQ Chicken

I bring to you today a recipe for the best chicken you'll ever eat! We call it "Allen's Chicken" because my brother-in-law Allen taught me how to make it. I think he calls it "Bubba's Chicken", after his uncle. Whatever you call it, the stuff is make-your-mouth-water good! Perfect for tailgating (oh how I miss Tuscaloosa Fall Saturdays...) or just any ole time.


Hickory Grilled Chicken with White BBQ Sauce

Bone-in, Skin-on Chicken Breasts (or sometimes I cut up a whole chicken also if there are folks that like dark meat)
Lots of KOSHER Salt and Pepper
Hickory Chips
Charcoal


Soak the Hickory chips in water for whatever time the package says (probably 30min-1hr). As far as how much to use...I fill an 8x8 pan a little more than half-full with chips.


Salt and pepper the chicken really heavily. You'll think that it's too much, but cover the chicken completely on both sides.


When your charcoal on the grill is ready, add the hickory. (Be sure to drain off water first). Put chicken on grill and cover with lid. Grill for about 20-25 minutes, flipping once after 10 min. Put in a dish of some sort. Don't worry that the chicken looks dark... it's not burned, that's just all of the hickory-smoked goodness on it.


Put some water in the bottom of the dish to help keep the chicken from drying out. Cover tightly with foil and put in oven at 350 for about 1 to 2 hours. (I usually leave it in there closer to 2 hours... Really just depends on whenever you're finished making the other fixin's and are ready to eat.) Serve with White BBQ Sauce. (I forgot to take a picture of the final product because we had company over and were hungry!)




White BBQ Sauce


1 cup Hellmans
10 T. Apple Cider Vinegar
1 tsp Salt
1.5 tsp Pepper
1/4 tsp Cayenne
1.5 T. Horseradish
1 T. Lemon Juice
dash of Worcestershire