Here’s what you’ll need:
- 1 cup mayonnaise
- 1/3 cup Apple Cider Vinegar
- 1 Tbsp Water
- 1 tsp Worcestershire sauce
- 1 tsp ground black pepper
- 1/2 tsp Kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
Add the ingredients together and whisk to combine.
Here’s the technique I used to make the chicken: Start off with bone-in, skin-on chicken. I brined the chicken in a simple salt water brine (1 cup water to 1 gallon water) for 4 hours prior to grilling.
Before I placed them on the grill, I seasoned the chicken with BGE Citrus and Dill rub for poultry and fish.
I’m using a Big Green Egg this month, and I heated it up to about 500°. I placed the chicken on direct heat for 5 minutes to tighten up the skin a bit. I dropped the heat to 400° and moved the chicken to indirect heat and applied the sauce. I reapplied the sauce every 10 minutes and cooked the chicken to 165°.
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