| Level: | Easy |
| Total: | 4 hr |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 4 hr |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3/4 cup sugar
- 3/4 cup kosher salt
- One 5-pound chicken, quartered
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- Alabama White BBQ Sauce, recipe follows
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon prepared horseradish
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly ground black pepper
- Salt
Instructions
- Mix the sugar, salt and 3 quarts (12 cups) water together in a large plastic or stainless steel vessel. Add the chicken quarters to the mixture and let brine, refrigerated, for at least 2 hours.
- Set a wire rack on a baking sheet. Remove the chicken from the brine, pat dry with paper towels and then set on the wire rack for at least 1 hour at room temperature, though it is ideal to do this step overnight in the refrigerator. (If you decide to refrigerate it overnight, be sure to bring the chicken to room temperature for about an hour before grilling.)
- Heat a grill to medium heat (about 350 degrees F). In a large bowl, toss the chicken with the cornstarch and vegetable oil.
- Grill the chicken skin-side down for 15 minutes, keeping an eye on it to make sure the skin doesn’t burn. Flip the chicken and cook until it reaches an internal temperature of 165 degrees F, about 20 minutes. Remove and let rest for at least 10 minutes. Serve with Alabama White BBQ Sauce.
- Stir together the mayonnaise, vinegar, horseradish, mustard and pepper in a medium bowl. Season with salt. Serve with grilled chicken.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 951 |
| Total Fat | 71 g |
| Saturated Fat | 16 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 0 g |
| Sugar | 25 g |
| Protein | 48 g |
| Cholesterol | 208 mg |
| Sodium | 1070 mg |
| Serving Size | 1 of 6 servings |
| Calories | 951 |
| Total Fat | 71 g |
| Saturated Fat | 16 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 0 g |
| Sugar | 25 g |
| Protein | 48 g |
| Cholesterol | 208 mg |
| Sodium | 1070 mg |
Reviews
This was pretty good–a bit too vinegary for me, but then again, I’m not a vinegar person. But definitely a fun change from the usual. After we used it on the chicken, I shredded up some cabbage, added sugar to the sauce, and made it into a delicious cole slaw!
We’ve making making chicken using this recipe for several years. Chicken is moist and tasty and the non-typical BBQ sauce is a great change from the usual.
We had an Alabama white sauce at a restaurant and it was so delicious I decided to find a recipe. This one was awesome and very similar. Love the brining which keeps the chicken so moist.
I used the Alabama white bbq sauce. I had to change up the recipe a bit because there were a few ingredients that I didn’t have and one that I don’t particularly like. So, it was my interpretation of that and it turn out good. I used some chix thighs that I had slowed cook because I didn’t want to turn on the oven or stove and I don’t have a grill. I decided to make a “casserole” using gluten free noodles and it is yummy.
You never start chicken skin side down, it will cause a flame up, you cook it meat / bone side down to slowly drain the fat out then flip it for the final cook once the skin has tightened up and is forming to the meat.
I brined chicken quarters per directions for two hours, dried them in the ‘fridge overnight, mixed the pieces in the slurry, and grilled them 5/29/16. The small amount of vegetable oil in the cornstarch slurry flared up on our gas grill charring the skin side down pieces black which was unattractive. We don’t eat skin but the meat itself was tender but tasted salty from the 2-hour brine. Per reviewers, I reduced the vinegar in the sauce but the sauce is merely liquified mayonnaise, more of a salad dressing that a BBQ sauce and we did not care for it. We used a little bottled BBQ to make it eatable. I am an accomplished home cook and know how to follow directions. We did not enjoy this recipe/method and will not make it again.
We’ve finally perfected our grilled chicken! So glad I saw Jeff make this. I don’t know if it was the brine or that we finally bought a meat thermometer but it was perfectly juicy and had a great grill flavor. I thought the sauce had too much vinegar, but we didn’t let it sit like it says. So maybe it’ll be better tomorrow.
Made this for Father’s Day and it was wonderful! Thank you to the person that suggested a little cayenne and sugar in the sauce. We all loved it!
Outstanding!!!!! I think Jeff forgot some ingredients in the White sauce: cayenne pepper, onion powder, garlic powder and sugar (I used agave syrup). Also, be liberal with the amount of salt you put in. I brushed some of the sauce on the chicken in the last few minutes of cooking. OMG!! Yum!
I am so glad to know this perfect brine and I will use it as Jeff does, for everything. It made the chicken absolutely delicious all the way through. It is amazing cold with a salad. Also I am thankful to have the crisping method. I used a 375 degree oven with the fan on for the last 15 minutes. I added smoked paprika to the oil and corn starch since I couldn’t use the outdoor grill. Delicious. My husband loved the sauce and wants to see it again. I thought it was interesting but tend to prefer sweet sauce.