Grilled Chicken Legs With Alabama-Style White Barbecue Sauce

Serves 4


  • 4 Smart Chicken leg quarters

  • 2 teaspoons kosher salt, divided

  • 2 teaspoons freshly cracked black pepper, divided

  • 1 cup mayonnaise

  • 1 lemon, juiced

  • ½ cup apple cider vinegar

  • 1 tablespoon garlic powder

  • 3 tablespoons prepared horseradish

  • ½ teaspoon cayenne pepper

  • 2 tablespoons spicy mustard

  • 1 tablespoon chopped fresh parsley


Generously season leg quarters with half of salt and pepper on all sides. Transfer to the refrigerator and let rest at least 20 minutes or up to 12 hours.

Prepare a grill with indirect (medium-low) and direct (high) heat zones.

In a large bowl, combine mayonnaise, lemon juice, vinegar, garlic powder, horseradish, cayenne, spicy mustard, parsley, and remaining salt and pepper; whisk to combine. Adjust seasoning as needed. Sear the leg quarters on all sides over direct heat until crispy and golden brown. Transfer to indirect heat and grill the chicken, turning occasionally, until it registers an internal temperature of 165°F in thickest portion near the bone. Let rest for 5 minutes. Transfer the chicken to the bowl of sauce and generously coat. Transfer chicken to a serving platter and serve with extra sauce on the side.

Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska