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Grilled Chicken with White BBQ Sauce

  • 5 min
  • 25 min
  • 8
  • Easy
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Grilled Chicken with White BBQ Sauce

Recipe Ingredients

  • 1,8kg assorted chicken pieces (thighs, drumsticks, wings)
  • 1 recipe White BBQ Sauce (see below)
  • parsley leaves, for garnish
Creole Sauce
  • 1 tbsp olive oil
  • 2 stalks celery, finely chopped
  • 1 medium onion, finely chopped
  • 1 small green pepper, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • 1/8 tsp dried thyme
  • 340g tomatoes, chopped
  • 2 tbsp Worcester sauce
  • 1/2 cup loosely packed parsley leaves, finely chopped
Miami Mojo Sauce
  • 1/4 cup olive oil
  • 3 cloves garlic, sliced
  • 1/2 tsp dried origanum
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/4 tsp ground cumin
  • 1 cup packed fresh coriander leaves
White BBQ Sauce
  • 1 1/2 cups mayonnaise
  • 1/4 cup cider vinegar
  • 2 tbsp creamed horseradish
  • 1 tbsp lemon juice
  • 3/4 tsp sugar
  • 1/4 tsp cayenne pepper

Recipe Directions

  1. Heat grill on medium-low. Season chicken all over with 1 1/2 tsp salt and 1/2 tsp black pepper. Grill chicken for 20 minutes, turning occasionally.
  2. Place 3/4 cup White BBQ Sauce in bowl. Generously brush chicken with sauce. Turn chicken pieces over. Cook, brushing and turning chicken 2 more times, for 5 minutes or until chicken is cooked through. Garnish with parsley; serve with remaining sauce.
EACH SERVING: About 1 570kJ, 29g protein, 1g carbohydrate, 28g fat (6g saturated), 660mg sodium.
  • Creole Sauce
  1. In a 4 pot, heat oil on medium. Add celery, onion, green pepper and 1/4 tsp each salt and black pepper. Cook for 12 minutes or until tender, stirring often.
  2. Add garlic and thyme; cook for 1 minute, stirring. Add tomatoes and 1/4 cup water. Heat to simmering; cook for   10 minutes or until tomatoes have broken down, stirring occasionally. Stir in Worcester sauce and parsley. Serve warm or at room temperature.
EACH 1/4-CUP SERVING: About 150kJ, 1g protein, 5g carbohydrate, 2g fat, 1g fibre, 105mg sodium.
  • Miami Mojo Sauce
  1. In a 20cm frying pan, combine oil, garlic and origanum. Cook on medium-low for 5 minutes or until garlic is golden brown. Remove from heat; cool slightly.
  2. In a food processor, pulse garlic-oil mixture with orange juice, lime juice, cumin, 1/2 tsp salt and 1/4 tsp pepper until smooth. Add coriander; pulse just until finely chopped, stopping and scraping bowl occasionally.
EACH 2-TBSP SERVING: About 300kJ, 3g carbohydrate, 7g fat (1g saturated), 125mg sodium.
  • White BBQ Sauce
  1. Whisk together all ingredients, along with 1/4 tsp salt and 1/2 tsp black pepper, until smooth.
EACH 1/4-CUP SERVING: About 1 320kJ, 1g carbohydrate, 35g fat (5g saturated), 540mg sodium.

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