1, 3-4 pound Chicken, Giblets Removed and Patted Dry
4 tablespoons Champion Chicken Seasoning
We decided to do a little southern variation on grilling poultry,
so this hand pulled chicken recipe includes a zesty white BBQ sauce which was made famous in the great state of Alabama.
We recommend including our Champion Chicken Seasoning
for extra tangy and spicy finger licking goodness.
1, 3-4 pound chicken, giblets removed and patted dry
4 tablespoons Champion Chicken
1 tablespoon olive oil
White BBQ Sauce
1 cups mayonnaise
2 tablespoons apple cider vinegar
Juice of half of a lemon
2 tablespoons sugar
2 tablespoons Champion Chicken
½ teaspoon paprika
1 clove garlic, minced
Start up your Pit Boss. Once it’s fired up, set the temperature to 350°F.
In a large bowl, mix all the ingredients for the sauce together. Divide the sauce between two bowls and set aside.
On a clean, flat surface, lay your chicken breast side down. Using the kitchen shears, remove the spine and discard. Open the chicken up and flip the chicken over so that it lays breast side up. Press the breastbone down with the heel of your hand to flatten the chicken.
Generously rub the chicken with the olive oil and Champion Chicken. Place on the grill, skin-side up, on the grates. Grill for 1 ½ hours, basting with half the reserved sauce every 20 minutes, until the internal temperature reaches 175°F. Remove the chicken from the grill and cover loosely for 10 minutes.
Shred the chicken with forks and discard the skin and bones. Serve the chicken with the remaining white BBQ sauce.