White Barbecue Sauce
Creamy with
lots of pepper, this white barbecue sauce is a favorite of Southerners. Use
this sauce as a dipping sauce or as a marinade and paint it on the chicken,
then grill.
- INGREDIENTS
- ¼ cup olive oil
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 4 cups White Barbecue Sauce, see recipe here
- 4 large skin-on, bone-in chicken breasts (ours were almost a pound each)
INSTRUCTIONS
First, Prepare
a double batch of white barbecue sauce, recipe here. Use two cups as a marinade
and reserve a cup to cook the chicken and a cup to serve on the side.
Then, Place
the four breasts in a one-gallon zipper bag with two cups of white barbecue
sauce and marinate for four hours or overnight.
Heat the
grill over high heat.
Remove the
chicken from the bag and discard the marinade. Rinse the chicken and dry it
with paper towels.
Brush the
skin with three tablespoons of olive oil and sprinkle with salt and pepper.
Place the
skin on the hot grill and bake for two to three minutes to leave grill marks.
Brush the back with the rest of the oil and return. Cook two minutes.
Move the
chicken on an upper rack or on a colder side of the grill, peel and lower the
temperature to medium. The internal heat of the grill with the lid closed
should oscillate around 425 degrees F.
Take the
white barbecue sauce cup and apply a small amount on top of the breasts. Cover
the grill and wait for five minutes. Brush again and again closes the lid and
times five minutes.
Do this one
more time. (Whenever you do this, the sauce cooked in the chicken and
eventually the chops become crisp and caramelized.)
After the
final sauce, cover the grill and cook another 10-20 minutes or until the
internal temperature reaches 155 ° F, using a probe thermometer. The total
cooking time should be about 30 minutes, but your time may vary depending on
breast size.
Place on a
tray, brush a little of the remaining sauce and let stand for five minutes.
Serve with the
reserved white barbecue sauce cup.
Happy
Cooking Time.
