Served as main course. Non-vegetarian dish. Speciality: Reduced Carbs diet.

American

3-3 1/2 lbs Chicken pieces (legs, thighs, whatever)

Applewood Smoking Wood Chips, soaked in hot water (optional)

For the Marinade

1 cup Apple Cider Vinegar

1/4 cup melted Butter

1/2 teaspoon Cayenne Pepper

1/2 teaspoon Black Pepper

1/2 teaspoon Salt

For the White Barbecue Sauce

1/2 cup Mayonnaise

1/4 cup Apple Cider Vinegar

1/2 teaspoon prepared Horseradish

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

1/4 teaspoon Cayenne Pepper

2 Tablespoons Apple Juice

Clean chicken, cut into serving pieces, and set aside. Mix together ingredients for marinade and pour over chicken in a resealable plastic bag or covered shallow dish. Refrigerate chicken in marinade 6-24 hours, turning occasionally. Allow chicken to come to room temp before cooking. Drain chicken marinade and bring to a boil for 2-3 minutes in a small saucepan, then allow to cool (you will be using this as a baste during cooking). Set up outdoor grill for cooking with indirect heat, using a drip pan to which you can add some apple juice or other liquid, if desired. Sprinkle a small amount of drained soaked wood chips over coals just before adding chicken to the grill, and allow to smolder for the smoke to flavor the food. You may add more chips to the coals occasionally as you baste, when the chips are gone and you need more. When grill temp gets to 250-275F, grill chicken over the drip pan (not over the coals) for 90-100 minutes, basting occasionally, or until cooked through (about 180F), tender and golden, maintaining proper grill temperature throughout. While chicken is cooking, whisk together sauce in a large enough bowl to hold the sauce and chicken (the sauce may appear thin). When the chicken is cooked through, toss the chicken in the sauce and serve. Don't sauce the chicken on the grill, as the sauce will tend to break down if you do that.

Preparation time: 1 Day

Cooking time: 1Day

Serves: 3-4

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