Slow-Grilled Chicken Thighs with Alabama White SaucePhoto Credit : Keller + Keller
Grilling over lower heat (approximately 300°) is perfect for bone-in chicken thighs. Alabama white sauce is a simple vinegar-mayonnaise blend white BBQ sauce that’s fantastic on chicken and pork. If you think barbecue sauce should always come in shades of red, you’re in for a delightful surprise.
Serve with Grilled Zucchini Salad with Almonds, Herbs, and Lemon (pictured).
1 cup mayonnaise
½ cup apple cider vinegar
¼ cup light corn syrup
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon of your favorite hot sauce
First, make the sauce: In a medium bowl, whisk all the ingredients until fully incorporated. Cover and set aside.
1 tablespoon kosher salt
1 tablespoon cracked black pepper
1 teaspoon garlic powder
8 bone-in, skin-on chicken thighs, about 4 ounces each
Next, make the chicken: In a small bowl, stir together the salt, pepper, and garlic powder. Sprinkle the skin side of the chicken with half of the rub. Prepare your grill for low-heat direct grilling (see Setting Up the Grill | Charcoal Grilling Tips). When you can hold your hand over the fire for no more than 8 to 10 seconds, clean the grill grate. Set the chicken thighs, skin-side down, on the grate. Sprinkle the remaining rub onto the chicken.
Cook the chicken, covered, for 30 minutes, checking periodically to avoid excessive charring on the skin. Rotate thighs over the fire if there are hot spots. Flip the chicken and continue to cook until a thermometer inserted into the thickest part of the thigh registers 170°, about 15 to 20 minutes more. Transfer chicken to a platter and let it rest for 10 minutes. Slather with Alabama white sauce and serve.