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Sunny's Spicy White BBQ Butterflied Chicken

SERVINGS
6-8
RATE THIS RECIPE
(3)
SERVINGS
6-8
RATE THIS RECIPE
(3)

Ingredients

For the 1-2-3 brine
  • 1 pint water
  • 2 tablespoons sugar
  • 3 tablespoons salt
  • For the Chicken
  • 3 whole chickens
  • olive oil
  • Kosher salt
  • For the sauce
  • 1 vidalia or sweet onion
  • 1 red jalapeno
  • 3 cups mayonnaise
  • ¾ cup apple cider vinegar
  • 2 tablespoons grained Dijon mustard
  • 10-12 sprigs thyme
  • ½ cup parsley
  • ½ teaspoon white pepper
  • 1 tablespoon cracked coarse black pepper
  • Kosher salt
  • Chef notes

    Sunny's Spicy White BBQ Butterflied Chicken is perfect for any summer cookout.

    Preparation

    1. Brine the chicken.

    In a large bowl make two or three portions of the brine (this depends on how you intend to brine the chicken, in a bag, bowl or pot). Add the water, sugar, and salt and whisk until everything dissolves. Add the chicken to a large turkey brining bag, sealable plastic bag, or pot. Pour the brine over the chicken enough to cover, then seal and refrigerate 8 hours – overnight. Remove the chicken from the brine and pat dry. Leave the chicken on the counter for up to 2 hours so it comes to room temperature.

    2. Grill the chicken.

    Preheat the grill to 400° F or medium high. Lightly brush oil on both sides of the chicken and season all around with a nice pinch of salt. Place over the direct heat of the grill, skin side down and grill until it releases from the grates easily. Then flip it and move it to the indirect heat side of the grill and allow to cook until the juices run clear and the chicken is cooked through, about 40 minutes total. 

    3. Make the sauce.

    Finely chop the onions and jalapenos. In a large bowl add the chopped onions and jalapenos, mayonnaise, apple cider vinegar, mustard, thyme, parsley, white and black pepper. Stir and taste to season with a pinch salt, if needed. Reserve ½ cup of sauce to the side.

    4. Dunk and cut the chicken.

    Straight from the grill, place the chickens in the bowl of sauce and dunk and flip a bit to coat.  Remove to a baking sheet and rest 10 minutes. Then dunk the chicken in the sauce again. Cut and serve with reserved sauce.