Alabama Grilled White Sauce Chicken Thigh Plate
Alabama barbecue tradition reading bone-in chicken thighs grilled deep and drenched in Big Bob Gibson-style tangy mayo and horseradish white sauce, plated with grilled potato wedges and a quick cucumber salad for the Tennessee Valley weeknight grill plate.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken thighs dry. Cut russet potatoes into 8 wedges each. Thinly slice cucumbers and red onion. Pick and finely chop fresh dill. Whisk mayonnaise, horseradish, 2 tbsp apple cider vinegar, lemon juice, Dijon mustard, brown sugar, cayenne, 0.75 tsp salt, and 0.5 tsp black pepper for white sauce; reserve half. Combine cucumbers, red onion, remaining vinegar, dill, and 0.5 tsp salt; rest 10 minutes.
Char
Heat large grill pan over medium-high 4 minutes. Toss potato wedges with oil, smoked paprika, garlic powder, and 0.5 tsp salt. Grill 12 minutes total, turning every 3 minutes, until edges char and centers soften.
Grill
Season chicken with 0.5 tsp black pepper. Place skin-side down on the same grill pan over medium heat, undisturbed, 8 minutes until skin turns deep mahogany. Flip and grill covered loosely with foil 14 minutes until internal temperature reaches 170F.
Glaze
Brush half the reserved white sauce over the chicken. Grill 90 seconds per side to set the glaze until edges crisp.
Plate
Lay chicken on plates, pile grilled potato wedges alongside, set cucumber salad opposite, drizzle remaining white sauce over the chicken. Serve immediately.
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