Down in the Carolinas, the name barbecue doesn’t always dredge up a sweet, tomato-based sauce. The use of a “white sauce” is really delicious and it will not stain your clothes, even if you’re eating in the park or at the beach on Labor Day. Be well. Relax. This dish has a mere 390 calories and NO carbs at all. Yum. You can make the sauce at home, transfer it to a ziplock and add the chicken pieces. Refrigerate or place it inside a larger zip lock with plenty of ice and put that in the cooler. This can travel safely up to 4 hours before it’s cooked if it’s kept plenty cold That would be PLENTY COLD. Lotsa ice. Lotsa.
White Barbecue Sauce
1 cup mayonnaise
1 tablespoon grated lemon zest
1/4 cup EACH fresh squeezed lemon juice and water
1/2 packet stevia sweetener
3 tablespoons oregano leaves, stripped from the stems
2 tablespoons white-wine Worcestershire sauce
1 tablespoon cracked black pepper + sea salt to taste
1 tablespoon Dijon seeded mustard
4 garlic cloves, peeled and minced
2 teaspoons prepared horseradish
5 pounds chicken parts: breasts, thighs, wings, legs
Combine mayo, lemon zest, and juice with water and sweetener. Stir to mix. Add oregano, Worcestershire, pepper and salt, mustard, garlic, and horseradish. Stir, then transfer to a large ziplock bag. Add chicken pieces. Zip to close then squish it to coat all the pieces. Place this zip lock in the refrigerator, OR in the cooler in a larger zip lock filled with ice. Marinate from 1 to 4 hours. To cook, heat a grill with charcoal or gas, then add the pieces and grill, turning and basting, until cooked through, about 25 minutes. Transfer to a platter and serve. Don’t forget the paper napkins. It’s messy. But worth it.
