Grilled chicken drumsticks with Alabama white sauce are perfect for a weekend BBQ or a family dinner. They’re hearty enough to be the main course, but also work great as part of a larger spread for get-togethers. Then how to make the grilled chicken drumsticks with Alabama white sauce?
To butterfly the chicken drumsticks:
Place a chicken leg on the cutting board. Hold the drumstick by the bone with one hand. Use a sharp knife to slice down the side of the drumstick carefully. Gently open up the meat where you cut and scrape it away from the bone, creating two flaps still attached at the bottom. Open up these flaps so the drumstick lies flat, like an open book.
This will help cook your chicken more evenly and let it soak up more flavor from your marinade. It’s kind of like opening a flower to sunlight!
Marinating the Chicken:
For the marinade, I mix my BBQ seasoning, a splash of apple cider vinegar, a spoonful of Dijon mustard, and just a dash of cayenne pepper for some heat. It’s all about finding the right balance – the vinegar adds tanginess, the mustard gives depth, and the cayenne brings in that spicy kick.
When coating the chicken, I make sure to dip each butterflied drumstick into the marinade mixture, really massaging it in to ensure every part is flavored.
After coating the chicken well, I place it in a dish, cover it up, and let it marinate in the fridge. This is when patience comes into play – I usually leave it for at least an hour, but if you have time overnight, it is even better. The longer it sits, the more flavorful it will be. So that’s how I make sure my chicken is well-marinated and ready for grilling!
Grilling the Chicken:
Before I put the chicken on, I make sure the grill is really hot, around 350°F (175°C). It’s like warming up before a workout; we need to get the grill ready for action.
First, I place the chicken on the cooler side of the grill, usually farthest from the coals or burner. It’s like finding a cozy spot away from the harsh sun where the chicken can cook gently.
I let the chicken cook on this side for about 15-20 minutes, depending on the size of the drumsticks. It’s a bit like sunbathing; you don’t want to burn, just get a nice even tan.
Once it’s cooked inside, I flip it and move it over to the high-heat side for that beautiful chair. It’s like getting that perfect sear on a steak.
Checking the Temperature:
Once the chicken is on the hot side of the grill, I use a meat thermometer to make sure they reach an internal temperature of 165°F (74°C). This way, I can be sure that the chicken is cooked through and stays juicy.
Making the Alabama White Sauce:
Getting the Ingredients: First, I gather all my ingredients together. For the Alabama white sauce, I’ll need mayonnaise as the base, apple cider vinegar for tanginess, a bit of cayenne pepper for heat, and sometimes a little brown sugar to add a touch of sweetness.
Mixing the Sauce: In a bowl, I mix about a cup of mayonnaise with a quarter cup of apple cider vinegar. Then, I sprinkle in the cayenne pepper — just enough to give it a little zing without overpowering the sauce.
Adjusting the Flavor: After tasting the sauce, I make any necessary adjustments to its flavors. If it’s too tangy, I’ll add more mayonnaise; if it’s not spicy enough, add a pinch more cayenne pepper; and if I want it sweeter, then in goes a teaspoon of brown sugar.
Finalizing the Sauce: Once satisfied with the taste, I give it one final stir to ensure everything is well combined. The sauce should be creamy with a balanced flavor that will complement grilled chicken beautifully.
Finishing Cooking:
Making the Glaze: I start by melting some butter in a small saucepan over low heat. Once it’s melted, I add a generous splash of apple cider vinegar and a spoonful of brown sugar, stirring until the sugar is completely dissolved and everything is well combined.
Applying the Glaze: After letting the chicken drumsticks rest, I generously brush them with the glaze, making sure to cover all sides for an even flavor.
Final Grilling: With the grill still hot, I place the glazed drumsticks back on the high heat side for just a couple of minutes to caramelize the glaze and get those beautiful, sticky, sweet charred edges that look and taste amazing – not to cook them further.
Resting Again: Once I’ve achieved the caramelization I want, I remove the chicken from the grill and let it rest again briefly for just a couple of minutes to let the glaze set and allow flavors to meld together.
Nutritional Value:
Grilled chicken drumsticks are a great way to get lean protein, which is super important for building and repairing muscles. The spices and herbs in the marinade, like cayenne pepper and Dijon mustard, not only add flavor but also have antioxidants. and the Alabama white sauce adds a creamy texture, while the apple cider vinegar can help with digestion.
This dish is perfect as part of a balanced diet when served with some veggies or a fresh salad – you’ll get protein from the chicken and fiber from the veggies for a satisfying and nutritious meal.
Tips:
Making sure the chicken reaches a safe internal temperature of 165°F (74°C) is super important. It’s not just about avoiding undercooked chicken; it’s about getting that perfect doneness for the best flavor and texture.
After cooking, I always let the chicken rest. This helps the juices spread throughout the meat, making it tender and juicy. It’s like letting a loaf of bread cool to get that perfect slice.
I’m careful to avoid cross-contamination by using separate cutting boards and utensils for raw and cooked chicken and washing my hands thoroughly after handling raw poultry.
Before serving, I always taste the dish. Adjusting the seasoning at this stage can take a good dish to great! It’s the final check to make sure everything is just right. These details might seem small, but they make a big difference in the safety and quality of the food.
Origin:
This dish is rooted in Southern American BBQ culture, known for its smoky flavors and hearty sauces. The Alabama white sauce, a mayonnaise-based condiment, is a regional specialty that adds a creamy contrast to the smoky grilled chicken. BBQ isn’t just about cooking in the South; it’s a cultural event that brings communities together, sharing good food and good times.
Related Dishes:
BBQ Chicken Pizza: This dish uses similar flavors but in a different way. I spread BBQ sauce on pizza dough, add sliced grilled chicken, onions, and cheese, then bake it until golden. It’s like taking the essence of our BBQ chicken and giving it an Italian twist.
Pulled Chicken Sandwich: I take the leftover grilled chicken, shred it, mix it with more BBQ sauce, then pile it high on a soft bun with some coleslaw for crunch.