White BBQ Chicken | Adam Perry Lang
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
BBQ
Servings
4
Prep Time
20 minutes
Cook Time
2 hours 5 minutes
Honey, Sage, and Garlic Glazed Grilled Spatchcock Chicken with Cloud23 Hot Habanero White BBQ Sauce
This is a fun riff on a not-so-common but surprisingly incredible white BBQ sauce from my friends in the South. The addition of hot habanero sauce is not too hot at all; the ingredients in the recipe mellow out and accentuate the fruitiness naturally inherent in the typically scorching hot habanero. We use a classic brine to allow for deeper flavor penetration and foolproof juiciness. Aside from cooking with the hybrid BBQ sauce, served on the side it’s excellent for dipping.
Author:Chef Adam Perry Lang
Ingredients
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1 whole skin-on spatchcocked 4-5 lb chicken
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1 cup of salt
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1 cup dark brown sugar
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3 oz approx fresh sage leaves
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4 heads of garlic, split in half
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2 qt water
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2 qt ice
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1/4 cup Cloud23 Hot Habanero
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4 cups Best or Hellmann's mayo
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1 tbsp Worcestershire sauce
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1/4 cup horseradish mustard
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1/4 cup brown sugar
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1/4 cup apple cider vinegar
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1 tbsp each: garlic powder, onion powder, chilipowder
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juice of 3 lemons
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handful of fresh basil leaves
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freshly ground black pepper
Chicken
Brine
Hot Habanero White BBQ Sauce:
Garnish
Directions
For the brine
In a small pot large enough to hold all the brine ingredients, bring to a boil water with all the ingredients except ice. Remove from heat and add ice and allow to completely cool in the refrigerator.
Place spatchcock chicken in a large 2-gallon zip lock bag and cover with chilled brine. Double bag if necessary, allowing to brine in refrigerator for a minimum of 24 hours, maximum 48 hours.
Prepare BBQ sauce by whisking and combining all the listed ingredients together. Set aside 1 cup for dipping at the end.
Remove brined chicken from bag, discarding used brine. Pat dry with paper towels, brush both sides of chicken with BBQ sauce. Place bone-side, split-side down onto a pellet cooker or equivalent offset-style grill which has been set to preheat at 300°F.
Smoke approximately 2 hours or until the chicken reaches an internal temp of 160°F when probed with an instant-read thermometer in the thickest part of the thigh. Use fruitwood pellets such as cherry and apple wood.
Remove chicken and dunk immediately into the Cloud23 Hot Habanero BBQ sauce.
Preheat direct grill to medium and place smoked chicken skin-side down first to char and brown lightly, approximately 5-10 minutes. Flip over and immediately brush on more sauce and cook bone-side down for an additional 5-10 minutes.
Serve immediately with reserved sauce for dipping and shower with bruised basil leaves (bruise by just twisting leaves lightly just before garnish to release aroma). Tip: This dish is excellent when paired with a light, crisp salad or grilled vegetables.
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