Gettin' Ya Grill On

This was the chicken I fixed last Saturday night. It turned out so juicy. Great flavor too. So good that you could leave off the dipping sauce if you were so inclined, but I absolutely love this white bbq sauce. The chicken alone is terrific, but if you want to take it over the top serve little individual bowls of the dipping sauce.


The menu went like this:

Summer's Best Grilled Chicken* w/ White BBQ Dipping Sauce*

Bobby Flay's Smoked Chile Cole Slaw

Corn on the Cob - (cooked in half milk and half water, yum)

Baked Sweet Potatoes


Summer's Best Grilled Chicken

1 cup vegetable oil
1/2 cup cider vinegar
2 Tbsp. Miracle Whip
3 Tbsp. Worcestershire sauce
2 Tbsp. lemon juice
2 Tbsp. brown sugar
2 Tbsp. Old Bay seasoning
1 Tbsp. pepper
2 Tbsp thyme
1 Tbsp. minced garlic
2 tsp. salt (or to taste)
1 tsp. celery seed
1 tsp. onion powder


Whisk together all ingredients in a small bowl. Marinate chicken at least 30 minutes, but up to 48 hours. The longer the better.

Grill or bake at 400* until juices run clear. Remove from grill or oven and let rest 10 minutes before serving.


Our grill is indirect heat only and I used huge bone-in skin-on chicken breast. They were done in 1 hour 10 minutes. The skin will actually char, but that is fine, we don't eat it anyway. Grilled chicken is far less abt to be dry if you leave the skin on while cooking.

Serve with:

White Barbeque Dipping Sauce


1 cup mayonnaise
1/4 cup cider vinegar
1 Tbsp. lemon juice
4 Tbsp. white corn syrup (Karo)
1 Tbsp. garlic
1/2 tsp. cayenne
1/2 tsp. celery salt
1/2 tsp. Accent or salt
1/2 white pepper
1 tsp. horseradish


Whisk together and refrigerate at least 30 before serving.


So, Until Tomorrow................
S~~~