GINNA PARSONS: Chicken will have to wait for nice day

By Ginna Parsons/NEMS Daily Journal

Sunday morning, before the wind started howling, I picked up my copy of the Southern Living book, “Around the Southern Table” by Rebecca Lang, and began to thumb through it, looking for something to fix for supper.
As you can imagine, there were a lot of recipes in there for fried foods and gravy-laden meats and cheesy side dishes. There were also some rather healthful salads, but who wants a salad when it’s 40 degrees outside?
I finally came upon a recipe for grilled chicken with a white barbecue sauce. I showed my husband the recipe and the picture and he jumped on board immediately.
Then the rain started and the wind picked up and I knew I couldn’t ask him to stand outside over the grill for any length of time.
So, we changed tack and ended up cooking a salmon and pasta dish on the stove instead. But mark my words: The first pretty day that comes along, we’re making this chicken.

White Barbecued Chicken
2 cups mayonnaise
3⁄4 cup cider vinegar
11⁄2 tablespoons cracked black pepper
1 tablespoon light brown sugar
2 tablespoons fresh lemon juice
1⁄2 teaspoon ground red pepper
1 (41⁄2-pound) whole chicken, cut up
Rosemary springs, for garnish
Combine mayonnaise, vinegar, pepper, sugar, lemon juice and red pepper. Set aside 11⁄2 cups; cover and chill remaining sauce.
Remove and discard excess fat from the chicken. Place chicken in a large zip-top plastic freezer bag. Pour reserved 11⁄2 cups sauce over chicken. Seal bag and rub to coat chicken. Chill 8 hours.
Light one side of the grill, heating to 350 to 400 degrees (medium-high heat). Leave other side unlit.
Remove chicken from marinade, discarding marinade. Place chicken on lit side of grill and grill, covered with grill lid, 7 to 10 minutes on each side or until browned and beginning to char. Transfer chicken to unlit side of grill and grill, covered with grill lid, 25 to 30 minutes or until done. Let stand 5 minutes before serving. Serve with reserved sauce and garnish with rosemary, if desired.
Serves 4.
Ginna Parsons is the Daily Journal’s food/home/garden editor.

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