Kardea Brown's Grilled Chicken with Alabama White Sauce ​| Delicious Miss Brown

Kardea cooks spice-rubbed chicken halves low and slow on the grill to infuse the meat with smoky flavor, and then drizzles them with creamy, tangy Alabama white sauce! Watch #DeliciousMissBrown, Sundays at 12|11c from 8/29/21 to 12/5/21 + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3E350vZ Subscribe to Food Network ▶ http://foodtv.com/YouTube Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Smoky Dry-Rubbed Grilled Chicken with Alabama White Sauce RECIPE COURTESY OF KARDEA BROWN Level: Intermediate Total: 1 hr 40 min Active: 25 min Yield: 2 to 4 servings Ingredients Dry-Rubbed Grilled Chicken: One 4- to 5-pound whole chicken 3 tablespoons Miss Brown's House Seasoning, recipe follows 2 tablespoons light brown sugar 1 teaspoon dried oregano 1 teaspoon smoked paprika 1 teaspoon dried parsley Kosher salt Alabama White Sauce: 1 cup mayonnaise 2 tablespoons light brown sugar 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 2 teaspoons prepared horseradish 2 teaspoons hot sauce 1 teaspoon dry mustard Juice of 1/2 lemon (about 1 tablespoon) Kosher salt and freshly ground black pepper Miss Brown's House Seasoning: 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Directions For the dry-rubbed grilled chicken: Remove the backbone from the chicken. Cut the chicken through the breastbone into two halves. Stir together the House Seasoning, brown sugar, oregano, paprika, parsley and a couple of pinches of salt in a bowl. Rub under the skin and all over the chicken halves. Prepare a grill for direct and indirect cooking: Heat one side of the grill to medium heat. Leave the other side unlit. Place the chicken skin-up on the grates on the unlit side of the grill. Grill, with the lid closed, until the skin begins to brown, about 45 minutes. Transfer the chicken to the lit side of the grill, starting skin-up, and cook until the chicken is done and a meat thermometer registers 165 degrees F when inserted in the thickest portion of the thigh (avoiding bone), 12 to 15 minutes on each side. For the Alabama white sauce: Stir together the mayonnaise, brown sugar, vinegar, Dijon mustard, horseradish, hot sauce, dry mustard, lemon juice, and salt and pepper to taste in a medium bowl. Transfer the chicken to a serving platter. Pour the sauce over the chicken and serve immediately. Miss Brown's House Seasoning: Yield: 5 teaspoons Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #KardeaBrown #DeliciousMissBrown #FoodNetwork #GrilledChicken #AlabamaWhiteSauce Kardea Brown's Grilled Chicken with Alabama White Sauce ​| Delicious Miss Brown | Food Network https://www.youtube.com/watch?v=gi8uTHjkx9c