Heartland Cooks - Zac's Alabama Chicken Thighs

Heartland Cooks - Zac's Alabama Chicken Thighs
Heartland Cook Zac Caldwell grills up a plate of Alabama Chicken Thighs in preparation for the Cape Girardeau Jaycee's BBQ Fest
Heartland Cook Zac Caldwell grills up a plate of Alabama Chicken Thighs in preparation for the Cape Girardeau Jaycee's BBQ Fest

Backyard barbecue enthusiasts are gearing up for the twenty-third annual Cape Jaycee's BBQ Fest. The annual event will be held August 21 and 22 in Arena Park. Among the teams competing for braggin' rights and $2500 cash: Team Frankenswine. Team Frankenswine member Zac Caldwell says his Alabama Chicken Thighs are sure to wow the judges or anyone else who has a bite.

Zac's says his secret weapon to win in the BBQ fest chicken division is his Alabama white sauce that's made with a mayonnaise base and has a unique flavor that's certainly not your typical barbecue sauce.

Ingredients: 

Boneless Chicken Thighs 
Barbecue Rub

Sauce:

  • ¼ cup real Mayonnaise
  • ¼ cup Apple Cider Vinegar
  • ½ teaspoon Lemon Juice
  • Dash of Worcestershire
  • Dash Louisiana Hot Sauce
  • 1 teaspoon of sugar
  • Pepper to taste

Directions:

Heat grill to between 225 and 250 degrees.

Add mayonnaise, apple cider vinegar, Worcestershire, hot sauce sugar and pepper in a blender and blend until well mixed and thick.

Generously apply rub to both sides of boneless chicken thighs.

Fold chicken thighs in two and lay one side on the grill. Close lid and grill for 15 minutes on one side, then flip. Grill the other side (still folded) for 15 minutes.

Unfold chicken thighs and press center flat to cook thoroughly and apply sauce generously. Grill 5 minutes and flip again, saucing the other side.

Continue to flip chicken and sauce as many times as you would like. Drizzle a little more white sauce on top once the chicken is cooked. Serve sliced or whole.

Total cook time should be no less than 45 minutes, or until chicken reaches an internal cooking temperature of 165 degrees.

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