BARBECUE CHICKEN TWO WAYS
2 whole chickens (split in half down the back bone)
salt and freshly ground black pepper
1/4 cup extra virgin olive oil
2 tablespoons Whole coriander, toasted and cracked
Alabama style BBQ sauce
Asian BBQ sauce
ALABAMA WHITE BBQ SAUCE
2 cups Mayo
3 tablespoons Freshly grated horseradish
4 tablespoons apple cider vinegar
2 tablespoons Fresh lemon juice
1 teaspoon granulated sugar
1/2 teaspoon cayenne
2 teaspoon Kosher salt
4 teaspoon freshly ground black pepper
THAI-STYLE BBQ SAUCE
1 1/2 cups unsweetened coconut milk
1/4 cup minced red onion
1 tablespoon grated fresh ginger
1/4 cup honey
2 lemons (halved)
4 limes (halved)
1 tablespoon Soy Sauce
2 teaspoons Fish Sauce
1/4 cup sambal
1/4 cup cilantro (finely chopped plus more for garnish)
1/4 cup scallion (finely chopped)
mint for garnish
1/4 cup roasted peanuts (roughly chopped)
- The night before, season chicken with salt and freshly ground black pepper. Cover and refrigerate.
- The next day, remove the chicken from the fridge. Place two of the chicken halves in a baking dish and cover with Thai-style BBQ sauce. Let marinade for 30 minutes, or up to 4 hours. Reserve the other half of the sauce.
- Meanwhile allow the remaining two chicken halves to rest at room temperature.
- Preheat a grill to medium-high heat. Wrap 2 bricks in aluminum foil.
- Drizzle all four halves of chicken, the Thai-marinated and remaining two halves, with olive oil and season with the cracked coriander. Place them on the grill skin-side-down. Place the bricks on top of the chicken and put the lid down. Cook for 10 minutes, remove the bricks, and flip all of the chicken over. Put the grill lid down and cook for another 10 minutes.
- Brush on a good amount of Thai Style BBQ Sauce evenly on the Thai-marinated chicken.
- Brush the remaining two chicken halves with a good amount of the Alabama White BBQ Sauce.
- Close the grill lid and cook for an additional two minutes. Remove all of the chicken to a cutting board, tent with foil, and let rest for 10 minutes.
- Cut each chicken between the breast and the leg. Brush the Alabama BBQ Sauce chicken with more sauce and serve immediately.
- For Alabama White BBQ Sauce: whisk or blend all ingredients together until well combined. Refrigerate, covered, until ready to use. The flavors in the sauce will become stronger the longer it sits
- For Thai Style BBQ Sauce: blend the coconut milk, red onion, ginger and honey together until almost completely smooth then pour into a sauce pot. Bring the mixture to a simmer and cook over medium -ow heat for 30 minutes, until reduced and thickened. Pour into a mixing bowl and let cool.
- Meanwhile, preheat a grill to medium-high heat. Drizzle the lemon and limes with olive oil on the cut side. Place on the preheated grill, cut side down and grill for 5 minutes without moving until they are nicely charred with grill marks. Remove to a plate and set aside.
- Squeeze both citrus juices into the reduced sauce, followed by the soy sauce, fish sauce, sambal, herbs and a pinch of salt. Refrigerate until ready to use.