We were poking around a cool new (to us – it had been a while since our last visit) shop in the Milwaukee Public Market when Rich came across this jar of white barbecue sauce that quite intrigued him.
By happy coincidence, the nice folk at Southern Living had included a recipe for grilled herbed chicken drumettes with white barbecue sauce in a recent email.
Of course, I would have to make it, but with a few, minor changes…
•1 tbsp dried thyme
•1 tbsp dried oregano
•1 tbsp dried parsley
•1 tsp ground cumin
•1 tsp granulated garlic
• 1 tsp seasoned salt
•1/2 tsp black pepper – I use Tellicherry
•1/2 tsp Aleppo pepper (or 1/4 tsp crushed red pepper)
•5 pounds chicken drumettes – I used 5 chicken drumsticks, but this recipe should be more than enough for 10 or 12
White Barbecue Sauce:
•1 cup mayonnaise
•1/2 cup basil mayonnaise
•1/4 cup white wine vinegar
•1 garlic clove, minced
•1 tbsp diced sweet onion
•1 tbsp coarse ground pepper
•1 tbsp yellow mustard
•1 tsp sugar
•1 tsp seasoned salt
•2 tsp horseradish
Combine the chicken seasonings together in a large zipper bag.
Rinse the chicken, pat dry, then add to the bag with the seasonings.
Zip the bag closed, shake to coat well on all sides, then stash in the fridge for at least four hours or as long as 24.
To make the white barbecue sauce, place the onion and garlic in the bottom of a blender jar, then top the remaining ingredients, ending with the mayonnaises (if you don’t have any basil mayonnaise on hand, just add more regular mayonnaise – or you might could try substituting roasted garlic and kalamata mayonnaise).
Blend until well combined, then transfer to a jar and store in the fridge until needed.
Grill the chicken, covered, for about 30 minutes, until done, brushing with a bit of the sauce and turning once.
If you’ve used drumettes, cook for 20 to 25 minutes, again turning once and brushing with a bit of the sauce.
Serve with more of the sauce.
Quite… herb-y. I think the spice blend was a bit much for just five drumsticks, and next time I plan on roasting the garlic and adding four cloves to the sauce. Still, tasty.