A delightful grilled chicken recipe paired with a tangy white sauce, perfect for summer gatherings.
Combine the mayonnaise, cider vinegar, sugar, salt, black pepper, and cayenne pepper in a blender and blend until smooth.
Refrigerating the sauce for at least an hour enhances its flavor.
Mix the salt, black pepper, and cayenne pepper in a small bowl.
Adjust the spice levels to your preference by adding more or less cayenne.
Rub the spice mixture all over the chicken parts.
Ensure the chicken is evenly coated for consistent flavor.
Soak wood chips in water for 15 minutes. Meanwhile, prepare the grill by setting up a two-zone fire with an aluminum pan in the center.
Soaking the wood chips prevents them from burning too quickly.
Oil the grill grate using a paper towel dipped in oil held with tongs.
Oiling the grate prevents the chicken from sticking.
Place the chicken skin-side down on the grill over indirect heat. Cover and cook until the skin is browned, about 40 minutes.
Use a meat thermometer to check the internal temperature of the chicken.
Flip the chicken and continue grilling until the internal temperature reaches 165°F, about 20 minutes.
Let the chicken rest for 10 minutes before serving to retain its juices.
Brush the chicken with some of the white sauce before serving. Serve with the remaining sauce on the side.
Garnish with fresh herbs for a vibrant presentation.
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