Butterflied Grilled Chicken with Alabama White Sauce

Butterflied Grilled Chicken with Alabama White Sauce | Chef Erik Hoover of Cockeye BBQ prepares this recipe as part of Valley Spotlight’s “Quick Cook” challenge. The goal? Create a family meal for under $25 with ingredients from Grocery Outlet.

The breakdown: chicken, $5.85; barbecue sauce, $2.99; rub, 75 cents. Foil packet veggies: red potatoes, $3.99; sweet corn, $1; yellow squash, 75 cents; Portabella mushroom caps, $2.99; sweet onions, $1.49; bell pepper, 99 cents; watermelon, $2.98. Total: $23.79. Pantry staples are not included in the total price. Recipe by Erik Hoover.

Butterflied Grilled Chicken with Alabama White Sauce

Chef Erik with his first ‘Quick Cook’ recipe

PREP TIME: 15 minutes.
SERVINGS: 4 servings.

Ingredients

3 pounds whole chicken drumsticks
Rub blend (see separate recipe below)
1 tablespoon canola oil
Alabama white sauce, for serving

Preparation

Prepare a grill up for dual-zone heat, heating the direct heat zone over medium-high heat to 375° to 400°. Alternatively, heat a grill pan over medium heat and preheat oven to 350°.
Pat drumsticks dry with paper towels. Using a gentle swiping motion (with a sharp knife!), cut through the meat and expose the bone. Using knife, separate more of the flesh from top of bone, until leg opens up (like a butterfly).
In a small bowl, whisk chili powder, brown sugar, salt, onion powder, thyme, black pepper, garlic powder, paprika and cayenne until combined. Add oil and mix until a paste forms. Rub seasoning paste all over drumsticks.
Arrange drumsticks skin side up over direct heat side of grill (or arrange on grill pan). Cover and grill until meat is charred, 3 to 4 minutes. Turn chicken and and continue to grill until skin side is charred, 3 to 4 minutes. Move chicken to indirect heat, cover, and grill until an instant-read thermometer inserted into thickest part registers 165°, 12 to 15 minutes more. Alternatively, place grill pan – in oven and bake until chicken is cooked through, 10 to 12 minutes more.
Transfer chicken to a platter. Let rest 5 minutes. Serve with Alabama white sauce alongside.

Chef Erik's Butterflied Grilled Chicken

Metro Monthly is a local news and events magazine based in Youngstown, Ohio. We circulate throughout the Youngstown/Warren Mahoning Valley region (and beyond) with print, online and flipbook editions. Be sure to visit our website for news, features, restaurants, local history and essential Valley events. We offer print and website advertising. Office: 330-717-8785.