Kevin gillespie's barbecue chicken with alabama white barbecue sauce
Chicken second courses
The struggle of barbecued chicken has always been in getting it to cook through without going dry or burnt first. This recipe from Top Chef Kevin Gillespie combines classic barbecue techniques (Robert C. Baker's Cornell Chicken plus Big Bob Gibson's Alabama-style white barbecue sauce), ensuring the chicken will stay juicy and flavorful despite any of our own failings. If you're nervous about food safety, you can try doctoring up prepared mayo for the sauce to serve on the side, but otherwise you should be clear with this recipe, as long as you've handled the chicken and eggs safely (buy good eggs, keep the sauce in the fridge until you're ready to use it, make sure to cook the chicken -- including the last round of basting -- through to 165° F). But really, after the marinade and basting have done their work -- the extra sauce is a nice, but unnecessary, bonus. Adapted slightly from <a href="http://www.amazon.com/Fire-My-Belly-Real-Cooking/dp/1449411436?tag=food52-20"><strong>Fire in My Belly: Real Cooking</a></strong> (Andrews McMeel, 2012).
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