This tangy, Southern barbecue sauce is certain to pack a punch. It pairs flawlessly with a smoky, perfectly barbecued chicken.
This recipe is courtesy of McCormick.
Mix all ingredients in medium bowl until well blended. Cover.
Refrigerate at least 2 hours before serving to blend flavors.
Soak wood chips in enough water to cover for 30 minutes. Meanwhile, season chicken with rub.
Drain wood chips. Fill smoker box with wet wood chips. Place smoker box under grill rack on one side of grill before lighting. Close grill.
Prepare grill for indirect medium heat (350–375 degrees F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side.
Place chicken on unlit side of grill. Close grill again.
Grill 30–40 minutes, or until internal temperature of thickest part of chicken is 165 degrees F, turning occasionally. Move chicken to lit side of grill with skin-side down. Turn lit side of grill to high.
Grill, uncovered, 3– 5 minutes longer, or until chicken is charred.
Serve chicken with White BBQ Sauce.