Smoked Chicken Leg Quarters with White Sauce Recipe on Weber Kettle

Smoked Chicken Leg Quarters With White Sauce Recipe on Weber Kettle and Slow 'N Sear **PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products
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THE RECIPE INGREDIENTS:

4-6 Chicken Leg Quarters
Kosher Salt
Fresh Cracked Black Pepper

WHITE SAUCE RECIPE can be found at: https://amazingribs.com/tested-recipe...

THE RECIPE METHOD:

Alabama white sauce is the brainchild of Big Bob Gibson’s BBQ and popularize by Chris Lily. This combination of white sauce and delicious smoked chicken is an amazing duo that has people flocking to their restaurants to give it a try.

To start off prepare the chicken quarters by applying ½ tsp of kosher salt per lb of meat along with some fresh ground pepper. There’s no need to apply any fancy rub because we want to allow the white sauce to shine. Once the chicken is prepared put together the white sauce. Wisk together the mayo, Cider vinegar, lemon and apple juices along with the horseradish. Next add in some garlic, pepper, mustard powder, kosher salt and cayenne pepper and blend it all together well. After the white sauce is mixed together, place both the sauce and the chicken in the fridge for a minimum of 2 hours and preferably overnight to allow the flavors to blend together and for the salt to absorb into the chicken.

With the Chicken and white sauce ready to go, get the Slow n’ Sear set up for cooking at 325F to 350F. To do this place a half of a chimney of unlit briquettes into the Slow ‘N Sear then top it with half a chimney of fully lit briquettes. We also added a couple small apple chucks of wood to provide a light smoky flavor to our chicken. NOTE: That said, chicken skin is unforgiving of dirty smoke so be sure you’re smoke looks thin white or thin blue before you add the meat.

Once the grill is up to temperature with clean smoke, place the chicken quarters onto the grill opposite the Slow 'N Sear skin side up. Also place a thermometer similar to our XR-50 leave in thermometer into the thickest section of the chicken quarter to help monitor the temperature. When that’s done, close the lid and begin cooking.

The Chicken quarter have been cooking for about 45 minutes and the internal temperature of the chicken should have reached 165F (check with your instant read) so we are going to take them off and dunk them into our white sauce. We’ll let the grill heat up to 350 F while dunking, then place the chicken back on the grill for another 5-10 minutes to allow the white sauce to set up as a base layer of flavor.

After a few minutes our chicken quarters have reached an internal temperature of around 175 degrees which is our ideal temperature for quarters. We will now pull them off to let them rest for a few minutes before tossing them again in our white sauce. We do this so that the sauce doesn’t liquefy and run off due to the high temperature of the chicken.

After your chicken has been dunked for the last time it's time to plate up and enjoy.

For more Great BBQ Recipes using the Slow N' Sear visit http://www.abcbarbecue.com