White Barbecue, Alabama Style!

What? White barbecue sauce? Yep and if you haven't tried it, you're missing out on a real treat! It isn't what comes to mind when you think of bbq sauces, but it's a wonderful diversion from the traditional. It's amazingly light and refreshing, perfect for summer!

Makes four servings.

Ingredients:

1 whole chicken, cut in half, gizzards and liver removed. I always ask the butcher to cut it in half and remove the parts I'm not going to use. It's no extra charge and easy on me!

For the rub:

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 teaspoons lemon pepper seasoning salt

1/4 teaspoon paprika

1/4 teaspoon Italian seasoning

Blend all of the above ingredients in a small bowl.

Wash the chicken and pat dry with paper towels.

Line a baking sheet with aluminum foil and place the chicken halves skin side up onto the foil. 

Rub the chicken with the seasoning mixture all over on both sides.

Preheat the oven to 375 degrees. Cook for one hour skin side up, turn and continue cooking for thirty more minutes.

Note: We had intended to grill the chicken, which is my preferred method but afternoon thunderstorms got in the way. If you grill it, heat one side of the grill on medium and leave the other burner off. Cook the chicken on the cool side of the grill, skin up until it's done on the first side. Turn it over and continue cooking until the juices run clear. 

For the sauce:

Yields 3 and 1/2 cups. I only made a half batch of the recipe and it was plenty.

2 cups mayonnaise

3/4 cup apple cider vinegar

2 tablespoons fresh lemon juice

3 tablespoons freshly ground black pepper

1 teaspoon sea salt

1/4 teaspoon ground cayenne pepper

Mix mayonnaise and seasonings in a small bowl, or use a Mason jar like I did. Add the vinegar and lemon juice and whisk until it's well blended.

Love the golden skin on the chicken, it's so crispy and ready for a swim in the sauce. Don't brush the sauce onto the chicken like you normally would. Just cover it with the sauce before serving or place the jar on the table and let everyone add as much or as little as they like. If you like mayonnaise, chances are that you're going to love this, just go into it with an open mind, it really is not only delicious but addictive as well. After all, if the folks in Alabama have stuck with it all these years, there must be something to it!

For the side salad:

Chop fresh tomatoes, cucumbers, radishes and banana peppers. Just before serving, sprinkle with olive oil, Italian seasoning, sea salt, freshly ground black pepper to taste and toss. 

It's a light supper but filling and what I crave for a summer evening!