My husband found this recipe in one of his magazines. He took the lead on the preparation and what followed was a masterpiece. I will have to take pictures the next time we prepare it.
When he said it was "white barbecue sauce", I rolled my eyes. I thought, "Well, that's not going to be any good." I am happy to report that I was very wrong. The brine of this recipe creates a very juicy, tender chicken. The sauce gives it a lively tang.
Ingredients:
1 4-5 pound chicken
For the brine:
1 gallon of water
3/4 cup kosher salt
3/4 cup sugar
2 tbsp black pepper
1/2 white onion, sliced
2 garlic cloves, smashed
For the sauce:
2 cups mayonnaise
1 1/4 cup cider vinegar
1/2 tbsp Worcestershire sauce
1 tbsp black pepper
3/4 tsp cayenne pepper
1 tbsp kosher salt
1/2 tsp minced garlic
1 1/2 tbsp cane syrup or honey
Combine the brine ingredients and brine chicken in the refrigerator for 4-8 hours. While chicken is brining, make the sauce.
Mix together mayonnaise and vinegar, followed by the remaining ingredients. Stir together to incorporate. The end product will look like a runny Ranch dressing.
Start your fire, and let it burn down to a medium-hot gray ash (or turn your gas grill to medium).
Drain and pat the chicken very dry, then use shears to cut out the backbone and open the bird flat.
 |
| Photo credit: seriouseats.com |
Season with olive oil, salt, and pepper.
Hold your hand 2 inches above the grill grates. When you can keep it there for 3 seconds, lay the chicken down, skin side up. Put a heavy skillet on top of the chicken and place a brick, or similarly heavy, heat-resistant object, in the skillet to weigh it down.
Cook chicken for 12-15 minutes, then flip and cook for another 12-15 minutes, or until it's just done. Remove and immediately glaze with sauce. Let the meat rest on a cutting board for 2-3 minutes before serving with more sauce.
 |
| Credit: Photograph by Christopher Testani |
