I had never heard of a barbecue sauce made with mayonnaise, and this sauce is spread onto the cooked chicken, not during the grilling. The recipe is from America's Test Kitchen.

Smoked Chicken with Alabama Barbecue Sauce
3 1/2 to 4 pound chickens
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper


Split the chickens into halves by removing the backbone using a very sharp knife. Just cut down there, and could use heavy duty scissors. Place breast side up and split parallel with the breast bone. Mix the seasonings in a small bowl and rub into both sides of the chicken. Cover and refrigerate 30 minutes to overnight.

Soak 2 cups hickory wood chips in water for at least 30 minutes. Put a foil pan in the middle of your barbecue (where the coals go) and spread the hot coals around it. Sprinkle the soaked chips directly onto the hot coals. Put on the grill grate and put the top grate on the grill. Put the lid on and have the bottom vents open all the way and the top vent open half way. Let stand five minutes. Scrape the grill grate clean and dip a paper towel in oil and run across the grill. Put the seasoned chicken skin side down over the foil pan with in a sort of pinwheel so the leg of each touches the breast of another. Cover so the vent is directly over the chicken and cook 35 to 45 minutes until the skin is browned.

Turn the chicken and cover again until breast meat is 165 degrees, 15 to 20 minutes. Remove to a baking sheet and use a brush to apply the sauce to the chicken. Cover with foil and let stand about 5 minutes. Cut into serving pieces and brush again on all sides with more sauce. Serve with additional sauce.

Sauce:
3/4 cup mayonnaise
2 tablespoons cider vinegar
2 tsp sugar
1/2 tsp prepared horseradish
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp cayenne pepper

Combine in a blender and refrigerate at least an hour.

For a summer dessert idea, see my earlier post Dreamsicle