Chicken on the Grill
I’ve been noticing a lot of chicken on sale in St. Louis this summer. Or, maybe, I’ve been noticing because that is what my children want to eat? Who knows. This is a great recipe. You can use a cut up chicken, lots of drumsticks, or 2 whole split chickens. I got the recipe from Cook’s Illustrated’s little email that they shoot me every couple of weeks. I’m going to make this recipe this weekend and then take the rest of the weekend off cooking.

Alabama Chicken

White BBQ Sauce
3/4 cup mayo
2 T cider vinegar
2 t. sugar
1/2 t. prepared horseradish
1/2 t. salt
1/2 t. pepper
1/4 t. cayenne pepper

For the sauce, mix all the ingredients in a blender until smooth, about 1 minute. Refrigerate for at least 1 hour before using and up to 2 days.

For the chicken, mix 1 t. salt, 1 t. ground black pepper and 1/2 t. cayenne pepper in a small bowl. Rub mixture all over chicken.

Grill the chicken until skin is well browned and the meat registers 165 degrees. Remove the chicken from the grill and brush with the sauce. Tent with foil and rest 10 minutes. Brush with a little more sauce and serve, passing remaining sauce at the table.

** If you want to make extra sauce, then you can use leftover chicken to make a great pasta salad. Boil 1 pound of corkskrew pasta until nearly tender, about 8 minutes. Then add 1 cup frozen corn and cook 1 minute more. Reserve 1/4 cup pasta water and then drain and cool the pasta and corn in the refrigerator until completely cooled, about 30 minutes. Then stir in 2 cups shredded grilled chicken, 1/2 cup black beans, 1 chopped red bell pepper, 1 chopped yellow bell pepper, 1 minced red onion, jalapeno and cilantro to taste, 3 T. lime juice and 3/4 cup extra white bbq sauce. Toss it all together, stirring in reserved pasta water by the tablespoon until the sauce is loose. Season and serve, or store in fridge for up to 2 days.