Grilled Chicken With White Barbecue Sauce

  • otisburg Posted: 06/20/10
    Worthy of a Special Occasion

    I absolutely loved the heat on this chicken but for my poor husband it was too much heat. Next time I'll make two batches - one superspicy for me, one less spicy for my DH. I didn't care so much for the white sauce and made a 2nd batch dumping in stuff like mayo, creamy horseradish, garlic and some sour cream.

  • AmandaGA Posted: 10/09/10
    Worthy of a Special Occasion

    Really good change from our typical grilled chicken and traditional bbq sauce. I gave the white sauce 5 stars.

  • laxmom3 Posted: 05/04/09
    Worthy of a Special Occasion

    Incredible! This was a hit with a family of all ages. We used boneless/skinless thighs. Two pieces were leftover and we used them on a salad of mixed greens with the white sauce as the dressing. My mouth watered for more when I was done. It was great as a light dinner. Definitely a keeper!

  • chewchew Posted: 06/04/09
    Worthy of a Special Occasion

    What a wonderful and flavorful way to prepare chicken. All we have is an open charcoal brick grill and I cooked the chicken perfectly in about 40 minutes. You must try this!

  • CookinJen Posted: 07/06/09
    Worthy of a Special Occasion

    This is excellent! I served it to my family for our 4th of July get-together. It is a fresh change from regular baked, fried, or battered chicken. The spices go together very nicely, which the white sauce helps to bring out. The chicken works well broiled as well as grilled. I also substituted 5 or 6 breasts for the thighs and cut them into thinner strips in order to cook faster. This dish makes a great salad when tossed with fresh greens, if there is any left-over!

  • JHWellie Posted: 07/22/09
    Worthy of a Special Occasion

    This was very good. I did need to watch that it didn't cook too quickly and make the skin blacken too much. The sauce was great although I did up the horse radish I bit.

  • EShevette Posted: 09/05/09
    Worthy of a Special Occasion

    This recipe is absolutey one of my favorite. I get RAVE reviews everytime I fix this chicken for a party. Often time I double the recipe so I can make it for about 10 people. I make the rub and use chicken tenderloins (no skin, no bones). I dredge the chicken in the rub, put it all in a big ziploc and keep it in the "fridge" sometimes as long as 24 hours. It is so tender after marinating so long. Once on the grill the tenderloins grill in about 11-12 minutes. I typically make this chicken with macaroni salad and fruit salad. DELICIOUS!!! A MUST MAKE!!! Your guests will LOVE THIS!!

  • LisaGvlSC Posted: 10/24/12
    Worthy of a Special Occasion

    The rub flavor was not that distinctive. It wasn't bad, it just wasn't that good. I would not make this again.

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