Cooking for 4 people
Ingredients
- 2
whole chickens, butterflied
- 1 tbsp.
kosher salt
- cup
oil (such as vegetable or olive oil)
- 2 tsp.
cracked black pepper
- 2 cups
mayonnaise
- 1 cups
distilled white vinegar
- 2 tsp.
fresh lemon juice
- 2 tbsp.
coarsely ground black pepper
- 2 tsp.
sugar
- 2 tsp.
kosher salt
1Food Prep
Begin by butterflying each chicken. You can also ask your butcher to do this.
Liberally season both sides of each of the chickens with salt.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Two-Zone Method
Temp: 300°F (Low Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the butterflied chickens, skin side up, over indirect heat on the cooler side of the grate with the lid down. Cook until the skin on the chicken is golden brown (about 1 hour).
Once the skin has browned, baste both sides of the chicken with the oil, and flip the chicken skin side down. Sprinkle the cavity of each chicken evenly with black pepper.
Cook the chickens (for about an hour) with the lid down, until they reach an internal temperature of 180°F on a digital meat thermometer, when inserted into the thickest part of the thigh.
When the chickens are almost done, combine the ingredients for the Alabama White Sauce in a large bowl.
Once cooked through, remove each chicken from the grill and submerge it into the bowl of white sauce.
Remove the chicken from the white sauce, cut in half between the breasts, and then cut in quarters by cutting between each breast and thigh.
Serve with the remaining white sauce on the side and enjoy the delicious flavor!
Recipe created by Chris Lilly on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
