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Ingredients:
- One (1) whole chicken
- One (1) tbsp. salt
- One (1) cup of mayonnaise
- ½ cup of water
- Four (4) tbsp. pple cyder vinegar
- Two (2) tbsp. sugar
- One (1) tsp. horseradish
- One (1) tsp. lemon juice
- One (1) tsp. salt
- One (1) tsp. pepper
- ¼ tsp. cayenne pepper
- Frank All-Purpose BBQ Rub, to taste
Directions:
- Cut the backbone out of your chicken and break the breastbone to lay flat.
- Cut fat and pat dry with a paper towel.
- Lightly coat with salt to drybrine and set aside.
- Add mayonnaise, water, apple cyder vinegar, horseradish, salt, pepper, cayenne, sugar and lemon juice to a bowl. Wisk until mixed well and place in refrigerator.
- Prep your grill (we used coals and oak wood for additional flavor).
- Pat chicken dry with a paper towel and season both sides generously with Frank All-Purpose BQQ Rub.
- Place chicken on grill, skin side down and cook until you reach desired crispness.
- Turn and cook until you reach an internal temp of 165 in the breast.
- Rest for 10 minutes.
- Drizzle Alabama White Sauce in top and serve.
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