Recipes Big Bob Gibson's Chicken with White Barbecue Sauce 3.0 (401) 2 Reviews At Big Bob Gibson Bar-B-Q, chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird into a vat of tangy white barbecue sauce. Home cooks can grill pieces of chicken until crispy and nicely charred, then serve them alongside Lilly's terrific white sauce. By Chris Lilly Chris Lilly Barbecue Hall of Famer Chris Lilly is the vice president and fourth-generation partner of Big Bob Gibson Bar-B-Q in Decatur, Alabama. He has led the Big Bob Gibson Bar-B-Q Competition Cooking Team to an impressive 17 World BBQ Championships. Chris authored two cookbooks, Big Bob Gibson's BBQ Book (2009) and Fire & Smoke (2014). Food & Wine's Editorial Guidelines Updated on June 27, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Marcus Nilsson Active Time: 15 mins Total Time: 50 mins Yield: 4 Ingredients 1/2 cup hickory wood chips One 3 1/2-pound chicken, cut into 8 pieces Vegetable oil, for brushing Salt and freshly ground black pepper 1 cup mayonnaise 1/2 cup distilled white vinegar 1/4 cup apple juice 1 teaspoon prepared horseradish 1 teaspoon fresh lemon juice 1/4 teaspoon cayenne pepper Directions Light a gas grill. Wrap the hickory wood chips in heavy-duty foil and pierce the packet all over with a skewer. Add the foil packet to the grill. Cover and let the wood chips begin to smoke, about 5 minutes. Brush the chicken with oil and season generously with salt and pepper. Grill the chicken, covered, over moderately high heat, turning and shifting the pieces occasionally, until lightly charred and cooked through, 35 to 40 minutes. Transfer to a platter. In a medium bowl, whisk the mayonnaise with the vinegar, apple juice, horseradish, lemon juice and cayenne and season with 1 teaspoon of black pepper and 1/2 teaspoon of salt. Transfer the barbecue sauce to a pitcher and serve with the chicken. Make Ahead The barbecue sauce can be refrigerated for up to 1 week. Suggested Pairing Beer Grapefruity IPA: Samuel Adams Latitude 48 from Massachusetts. Wine Full-bodied white such as Viognier. Rate it Print