An open-faced chicken sandwich with a tangy white sauce made from horseradish, Dijon and garlic powder, served on a thick garlic bread. It’s a taste of Alabama barbecue from the heart of the Dixie state.
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Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Make white barbecue sauce by combining mayonnaise, vinegar, horseradish, mustard, sugar, 1 1/2 teaspoons salt, 1 teaspoon pepper and 1/2 teaspoon garlic powder in a small bowl and refrigerate until ready to use.
Combine 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder and onion powder in a mixing bowl. Rub dry seasoning onto chicken thighs and refrigerate for 30 minutes.
Preheat outdoor grill over a low heat. Place thighs on grill, cover and grill for 25-30 minutes or until internal temperature reaches 170°F. Turn occasionally while cooking.
While chicken is cooking, boil water and cook potatoes until fork tender. Drain potatoes, and take the back of a large spoon and roughtly smash potatoes half way, just until flat. Place potatoes on the grill for 3-5 minute on each side, just to brown.
Assemble sandwich by starting with one slice warm garlic toast, 2 smashed potatoes, chicken thigh and top with white barbecue sauce.