Butterflied Chicken Legs with White Sauce
By Matt Hussey
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4–5
- Difficulty
- Medium
Ingredients
- 4-5 chicken legs
- 1 tablespoon BBQ rub (of choice)
- Avocado or olive oil spray
- ½ cup mayonnaise
- 1-2 teaspoons spicy brown mustard
- 1 tablespoon horseradish
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon brown sugar
Directions
- Preheat your griddle to low heat.
- Butterfly the chicken legs and season both sides with BBQ rub. Spray the top side with avocado or olive oil.
- Place the legs cut side down on the griddle and cook, flipping every 3-4 minutes, until the internal temperature reaches about 160°F.
- In a bowl, combine all white sauce ingredients and mix well. For more robust flavor, prepare the sauce the night before.
- When the chicken reaches 160°F, begin basting with the white sauce and continue cooking until the chicken's internal temperature reaches 180-190°F.
- Remove the chicken from the griddle and serve immediately.
- Enjoy your delicious BBQ chicken legs with creamy white sauce!
