Alabama White BBQ Grilled Chicken Thighs
1. Prepare outdoor grill for direct grilling over medium-high heat. Pat chicken dry; brush both sides with oil and sprinkle with 1/2 teaspoon kosher salt. Place chicken on hot grill rack; cover and cook 18 minutes or until internal temperature reaches 165°, turning once.
2. In medium bowl, whisk mayonnaise, mustard, vinegar, hot sauce, horseradish, Worcestershire sauce, garlic powder, cayenne pepper, 1/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Makes about 1 cup.
3. Serve chicken with mayonnaise mixture sprinkled with parsley, if desired.
- 42 g Total fat
- 9 g Saturated fat
- 177 mg Cholesterol
- 789 mg Sodium
- 1 g Carbohydrates
- 0 g Fiber
- 0 g Sugars
- 0 g Added sugars
- 29 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium-high heat. Pat chicken dry; brush both sides with oil and sprinkle with 1/2 teaspoon kosher salt. Place chicken on hot grill rack; cover and cook 18 minutes or until internal temperature reaches 165°, turning once.
2. In medium bowl, whisk mayonnaise, mustard, vinegar, hot sauce, horseradish, Worcestershire sauce, garlic powder, cayenne pepper, 1/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Makes about 1 cup.
3. Serve chicken with mayonnaise mixture sprinkled with parsley, if desired.
