Pickle-Brined Grilled Chicken with Alabama White Sauce
Serves: 8
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Don’t toss the brine from that empty jar of pickles! Save it to brine Bell & Evans 8-Piece Cut Chicken. Its high vinegar and salt content is perfect for tenderizing the meat and adding an awesome jolt of flavor. Once the chicken has a nice, long marinade, fire up the grill and cook it with a homemade Alabama white sauce. This regional barbecue sauce specialty is a zesty, creamy combo of mayo, vinegar, horseradish, lemon and mustard, and it packs a punch! Save some to serve with the finished chicken — it’s great with grilled veggies, too.
Ingredients
- 1 Pkg Bell & Evans 8-Piece Cut Chicken
- 3 cups Dill pickle brine
- 2 TB Light brown sugar
- 2 1/2 tsp Salt, divided
- 2 1/2 tsp Pepper, divided
- 2 tsp Garlic powder
- 1 1/2 cups Mayoniase
- 1/2 cup Apple cider vinegar
- 1/4 cup Prepared horseradish
- 1 Lemon, juiced
- 2 tsp Yellow mustard
- Olive oil, for brushing grates
Preparation
- Whisk the brine, sugar, 1 1/2 teaspoons salt, 1 1/4 teaspoons pepper, and garlic powder in a large pot or container until sugar and salt dissolves. Place chicken in the pickle brine mixture, making sure it is completely submerged. Cover with lid or plastic wrap and refrigerate for at least 12 hours, or up to 24 hours.
- Combine the mayonnaise, vinegar, horseradish, lemon juice, mustard, remaining salt, and remaining pepper together in a medium bowl until a sauce forms. Reserve 1 cup of sauce for serving with chicken.
- Preheat grill to medium heat and brush grates with oil. Grill the chicken, skin-side-down, brushing with the remaining sauce and turning occasionally, until golden-brown and internal temperature reaches 165°F, about 10-25 minutes. Dark meat will require a longer cooking time than white meat. Allow to rest for 5 minutes. Serve with reserved sauce and enjoy.
