Big Bob Gibson’s Chicken with White BBQ Sauce

 So this recipe was an attempt to make our first WHITE BBQ sauce. It turned out pretty darn good. It seemed a bit liquidy at first, but as the recipe suggested, we dunked the chicken pieces into the sauce and the result was absolutely — yum!! This is the first white BBQ sauce recipe we have made,  and it won’t be the last. Food & Wine cookbook recipes prove to ALL be winners!!

Here’s the recipe:

1. Light a gas grill. Wrap the hickory wood chips in heavy-duty foil and pierce the packet all over with a skewer. Add the foil packet to the grill. Cover and let the wood chips begin to smoke, about 5 minutes.
2. Brush the chicken with oil and season generously with salt and pepper. Grill the chicken, covered, over moderately high heat, turning and shifting the pieces occasionally, until lightly charred and cooked through, 35 to 40 minutes. Transfer to a platter.
3. In a medium bowl, whisk the mayonnaise with the vinegar, apple juice, horseradish, lemon juice and cayenne and season with 1 teaspoon of black pepper and 1/2 teaspoon of salt. Transfer the barbecue sauce to a pitcher and serve with the chicken.

Recipe from Food & Wine Annual Cookbook 2012 p 122