- Montreal Chicken Wet Rub by Club House La Grille
- 4 chicken breasts, or legs
Alabama White BBQ Sauce
- 3/4 cup mayonnaise
- 1/3 cup cider vine
- ½ of a lemon juiced
- 1 tbsp. garlic powder
- 1 tbsp. horseradish
- 1 tsp. pepper,
- 1 tsp. dijon mustard
- salt to taste
- ½ tsp. cayenne pepper
Preheat your grill to 375°F, prepare to sear over direct heat, and finish your chicken using indirect heat.
Rub the chicken on all sides with the Montreal Chicken Rub. Place the chicken, skin side down (if you have skin on) over direct heat. Sear for 5 minutes, or until the chicken releases from the cooking grids without sticking. Flip the chicken and place it over the unlit burners, but still close to the heat. Grill for another 20 to 25 minutes, or until an instant read thermometer says 165°F (75°C).
While the chicken is cooking, prepare the Alabama Sauce. In a small bowl or a measuring cup, mix the mayonnaise, cider vinegar, lemon, garlic powder, horseradish, pepper, dijon, cayenne pepper. Whisk it well and salt to taste.
When the chicken is ready, serve it with your favorite veggies like carrots or something seasonal. Top with loads of sauce. Try it on potatoes too!
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