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Slow Grilled Chicken Thighs with Alabama White Sauce

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Ingredients
  

  • Ingredients
  • 1 tablespoon/15 mL kosher salt
  • 1 tablespoon/ 15 mL turbinado sugar
  • 1 tablespoon/15 mL smoked or sweet paprika
  • 2 teaspoons/10 mL coarsely ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne
  • 8 bone-in skin-on chicken thighs, about 4 ounces/113g each
  • Alabama White Sauce
  • Ingredients
  • 1 cup/240 mL mayonnaise we prefer Kewpie
  • 1/2 cup/120 mL apple cider vinegar
  • 1/4 cup/60 mL light corn syrup
  • 1 tablespoon/15 mL prepared horseradish
  • 1 tablespoon/15 mL fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cayenne pepper sauce or your favorite hot sauce
  • Cooking Instructions
  • Whisk all ingredients in a medium mixing bowl until fully incorporated. Cover and set aside until ready to use; or transfer to an air-tight jar and refrigerate for up to 2 weeks.

Instructions
 

  • In a small bowl, mix all the dry ingredients. Set aside.
  • Build a low direct fire. Spread an even layer of unlit charcoal in the bottom of the grill. Fill a chimney one-third full with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged – you should see flames peeking over the top – pour them over the unlit charcoal. If using a gas grill, light the gas and adjust temperature on both sides to low.
  • While the fire is coming to temperature, place the chicken thighs on a baking sheet, skin side up. Sprinkle the chicken with half of the dry rub.
  • When you can hold your hands over the fire for no more than 8-10 seconds, clean the grill grate. Set the chicken thighs, skin side down, on the grates. Sprinkle the remainder of the dry rub on the chicken. Cook, covered, for 30-40 minutes, checking periodically to avoid excessive charring on the skin. Rotate thighs over the fire if there are hot spots. If using a charcoal grill, adjust the vents to maintain a temperature of 300oF/149oC.
  • Flip chicken and continue to cook until a thermometer inserted into the thickest part of the meat registers 170oF/77oC, about 15-20 minutes more. Transfer chicken to a platter and let it rest for 10 minutes. Slather with Alabama White Sauce and serve.