annie blog

Recipe Rerun


Recipe Rerun

I rediscovered one of my old recipes the other day, and I liked it so much that I decided that I must share it with y’all again. It is called Alabama Chicken and came to me via an America’s Test Kitchen email that I used to receive. The preparation is so easy and the sauce, delicious.

It is grilling season, y’all.

Alabama Chicken

Use several pounds of skin on, bone in chicken pieces. I used drumsticks last time and they were really yummy.

White BBQ Sauce
3/4 cup mayo
2 T cider vinegar
2 t. sugar
1/2 t. prepared horseradish
1/2 t. salt
1/2 t. pepper
1/4 t. cayenne pepper

For the sauce, mix all the ingredients in a blender until smooth, about 1 minute. Refrigerate for at least 1 hour before using and up to 2 days.

For the chicken, mix 1 t. salt, 1 t. ground black pepper and 1/2 t. cayenne pepper in a small bowl. Rub mixture all over chicken. (You might need more than this — I doubled the rub amount last time and wasn’t sorry that I did so.)

Grill the chicken until skin is well browned and the meat registers 165 degrees. Remove the chicken from the grill and brush with the sauce. Tent with foil and rest 10 minutes. Brush with a little more sauce and serve, passing remaining sauce at the table.

Happy eating!


  1. Annie, I actually just used your handy dandy search option to find this last week! But I have no horseradish and don’t want to buy it right before the move so it’s going to have to wait. I looked for a recipe somewhere else that didn’t call for that ingredient, and made it. It wasn’t nearly as good. So, for anyone wondering, the horseradish is pretty important.

  2. Abby, I totally agree with you about the horseradish. I usually put more than the recipe indicates, even, because I love it. I think that I use more pepper, too….

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