Alabama White Sauce on Crispy Chicken Quarters

Category Poultry Regional Game Day

Servings 4

Prep Time 60 minutes

Cook Time 55 minutes

Rich, tangy and packed with flavor, Alabama White Sauce is the perfect sidekick to smoky Crispy Chicken Quarters. This creamy Northern Alabama sauce has become a staple in the BBQ world because of its tangy sweetness that balances out the smokiness of grilled chicken and meats. Make a batch to drizzle over your chicken, then save the rest to use as a dipping sauce or a dressing for coleslaws and potato salads.

Ingredients

2 cups Alabama White Sauce

4 Chicken Leg Quarters

1 Tbsp Pit Boss Chicken & Poultry Rub

1 Tbsp Olive Oil

1 Cup Mayonnaise

1/2 Cup Sour Cream

¼ Cup Apple Cider Vinegar

2 tbsp Brown Sugar

1 Tbsp Spicy Brown Mustard

1 Tbsp Horseradish

2 Tsp Lemon Juice

¼ Tsp Sea Salt

¼ Tsp Cayenne Pepper

1/2 Tsp White Pepper, ground

Special Tools

Aluminum Foil

Medium Boxing Bowl

Metal Sheet Tray

Temperature Probe Out of stock

Whisk

Directions

In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, brown sugar, spicy brown mustard, horseradish, lemon juice, salt, cayenne and white pepper. Mix until fully combined, then set aside.

Place chicken leg quarters on a sheet tray lined with aluminum foil. Gently pull away the skin from the chicken leg quarters, then drizzle inside and out with olive oil. Season the chicken leg quarters all over and under the skin with Pit Boss Chicken & Poultry Rub. Let chicken sit out at room temperature for 1 hour.

Fire up your Pit Boss grill and preheat to 450°F with the Sear Slide open. If using a gas or charcoal grill, set it up for medium-high heat and direct heat.

Sear the leg quarters on all sides over direct flame until crispy and golden brown. Transfer to indirect heat and close the sear slide. Reduce temperature to 350°F and grill the chicken for 45 minutes, turning occasionally, until chicken registers an internal temperature of 165° F.