Barbecue is a big part of American cuisine, and there is an impassioned debate as to which regional variation is the best. A technique used with many meats, barbecuing chicken is a favorite lunch or dinner option, especially in the summertime when outdoor cooking is widely enjoyed. While many other American barbecue sauces are built on tomato, mustard, or vinegar flavors, Alabamian barbecue sauce has a mayonnaise base. A recipe dating back to at least the 1920s, this sauce is beloved but finicky, being highly unstable at high temperatures. Some meticulous cooks will baste the chicken during the final minutes of cooking or just after it is removed from the grill while most prefer to simply serve the sauce on the side.
Recipe Servings: