Grilled Alabama White BBQ Chicken
From the foundersAlexander Eriksson·Founder & CEO
Classic northern Alabama barbecue where the chicken is brushed with a smoky, tangy horseradish and yoghurt sauce and grilled to perfection.
Ingredients
2 servings
- 500 gchicken breast fillet
- 1.5 dlMild natural yoghurt 3% Arla Ko®
- 2 mskapple cider vinegar
- 1 mskDijon mustard
- 1 mskgrated horseradish
- 1 tskgarlic powder
- 0.5 tskcayenne pepper
- 1 mskolive oil
- 2 stPointed red pepper
- 65 gWild rocket
- 0.5 stcucumber
How to make it
- 1
Mix the yoghurt, apple cider vinegar, Dijon mustard, grated horseradish, garlic powder and cayenne pepper in a bowl. Season with salt and black pepper. Set aside half the sauce for serving.
- 2
Pat the chicken breast fillets dry and brush them with a little olive oil, salt and pepper.
- 3
Heat the barbecue to a medium-high heat, set up for both direct and indirect grilling.
- 4
Grill the chicken over direct heat for about 3-4 minutes per side until nicely coloured.
- 5
Move the chicken to indirect heat, brush generously with the Alabama White Sauce set aside for cooking, and grill until the internal temperature reaches 72°C (about 4-6 minutes more).
- 6
Grill the pointed red pepper whole alongside until it has nice char marks and has softened slightly.
- 7
Cut the grilled pepper into chunks and toss with the rocket and sliced cucumber.
- 8
Serve the juicy BBQ chicken with the grilled salad and the reserved Alabama White sauce on the side.
Kitchen tips
- Using yoghurt instead of mayonnaise in the Alabama sauce keeps the dish lean and high in protein without losing its iconic tang.
- Don't brush on the sauce too early over direct heat, as the acid and proteins in the yoghurt can burn easily.
AI-generated content. Always verify ingredients and allergen information yourself.
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