Grilled Chicken with Creamy Basting Sauce
Grilled Chicken with Creamy Basting Sauce
Ingredients
For the Grilled Chicken
- 1 whole chicken, about 3-4 pounds, spatchcocked or halved
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Creamy Basting Sauce
- 1/2 cup mayonnaise, full-fat
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground, plus more as needed
- 1 teaspoon honey, optional, for a touch of sweetness
Instructions
- 1
Prepare the chicken: Pat the spatchcocked or halved chicken dry with paper towels. In a small bowl, combine olive oil, paprika, garlic powder, onion powder, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this mixture evenly over both sides of the chicken.
⏱️ 5 min
- 2
Prepare the creamy basting sauce: In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, 1/2 teaspoon black pepper, and optional honey until smooth. Set aside.
⏱️ 5 min
- 3
Preheat your grill to medium-high heat (around 400-450°F). For best results, create a two-zone fire if using charcoal, or turn off one burner if using gas, to allow for indirect cooking.
⏱️ 5 min•🌡️ 425
- 4
Grill the chicken: Place the chicken skin-side down over direct heat for 5-7 minutes, until the skin is nicely browned and crispy. Flip the chicken and move it to indirect heat. Close the lid and cook for 15-20 minutes, or until an internal temperature of 160°F is reached in the thickest part of the thigh, avoiding the bone.
⏱️ 20 min
- 5
Apply the basting sauce: Once the chicken reaches 160°F, generously brush the creamy basting sauce over the entire surface of the chicken pieces. Close the grill lid and continue cooking for another 3-5 minutes, allowing the sauce to warm and slightly caramelize, and the chicken to reach an internal temperature of 165°F.
⏱️ 5 min
- 6
Remove the chicken from the grill and let it rest for 5-10 minutes before carving and serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Chicken with Creamy Basting Sauce
For the Grilled Chicken
- 1 whole chicken, about 3-4 pounds, spatchcocked or halved
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Creamy Basting Sauce
- 1/2 cup mayonnaise, full-fat
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground, plus more as needed
- 1 teaspoon honey, optional, for a touch of sweetness
Instructions
- 1
Prepare the chicken: Pat the spatchcocked or halved chicken dry with paper towels. In a small bowl, combine olive oil, paprika, garlic powder, onion powder, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this mixture evenly over both sides of the chicken.
⏱️ 5 min - 2
Prepare the creamy basting sauce: In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, 1/2 teaspoon black pepper, and optional honey until smooth. Set aside.
⏱️ 5 min - 3
Preheat your grill to medium-high heat (around 400-450°F). For best results, create a two-zone fire if using charcoal, or turn off one burner if using gas, to allow for indirect cooking.
⏱️ 5 min•🌡️ 425 - 4
Grill the chicken: Place the chicken skin-side down over direct heat for 5-7 minutes, until the skin is nicely browned and crispy. Flip the chicken and move it to indirect heat. Close the lid and cook for 15-20 minutes, or until an internal temperature of 160°F is reached in the thickest part of the thigh, avoiding the bone.
⏱️ 20 min - 5
Apply the basting sauce: Once the chicken reaches 160°F, generously brush the creamy basting sauce over the entire surface of the chicken pieces. Close the grill lid and continue cooking for another 3-5 minutes, allowing the sauce to warm and slightly caramelize, and the chicken to reach an internal temperature of 165°F.
⏱️ 5 min - 6
Remove the chicken from the grill and let it rest for 5-10 minutes before carving and serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 5 min