Alabama Barbecue

Total Time: 25 hrs 30 mins Preparation Time: 24 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 3
• 3 -3 1/2 lbs chicken pieces (legs, thighs, whatever)
• applewood smoking wood chips, soaked in hot water (optional)
• 1 cup apple cider vinegar
• 1/4 cup melted butter
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1/2 teaspoon prepared horseradish
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons apple juice

Recipe

• 1 clean chicken, cut into serving pieces, and set aside.
• 2 mix together ingredients for marinade and pour over chicken in a resealable plastic bag or covered shallow dish.
• 3 refrigerate chicken in marinade 6-24 hours, turning occasionally.
• 4 allow chicken to come to room temp before cooking.
• 5 drain chicken marinade and bring to a boil for 2-3 minutes in a small saucepan, then allow to cool (you will be using this as a baste during cooking).
• 6 set up outdoor grill for cooking with indirect heat, using a drip pan to which you can add some apple juice or other liquid, if desired.
• 7 sprinkle a small amount of drained soaked wood chips over coals just before adding chicken to the grill, and allow to smolder for the smoke to flavor the food.
• 8 you may add more chips to the coals occasionally as you baste, when the chips are gone and you need more.
• 9 when grill temp gets to 250-275f, grill chicken over the drip pan (not over the coals) for 90-100 minutes, basting occasionally, or until cooked through (about 180f), tender and golden, maintaining proper grill temperature throughout.
• 10 while chicken is cooking, whisk together sauce in a large enough bowl to hold the sauce and chicken (the sauce may appear thin).
• 11 when the chicken is cooked through, toss the chicken in the sauce and serve.
• 12 don't sauce the chicken on the grill, as the sauce will tend to break down if you do that.