Recipe: Grilled Chicken with White Barbecue Sauce (baked, then grilled)

GRILLED CHICKEN WITH WHITE BARBECUE SAUCE

5 pounds chicken parts (wings, drumsticks, thighs and quartered breasts)
WHITE BARBECUE SAUCE:
1 1/2 cups fat-free or light mayonnaise
1 tablespoon grated lemon zest
1/4 cup lemon juice
1/4 cup water
2 tablespoons chopped fresh oregano leaves
2 tablespoons white-wine Worcestershire sauce
1 tablespoon coarse black pepper
1 tablespoon yellow mustard
2 teaspoons sugar
2 teaspoons prepared horseradish

Whisk together ingredients for the barbecue sauce in a medium bowl.

Place chicken in a 2-gallon zip-top bag; add 1/2 cup sauce, seal bag and toss to coat. Marinate chicken in refrigerator up to 2 days. Refrigerate remaining sauce.

WHEN READY TO COOK:
Heat oven to 375 degrees F. Line a rimmed baking sheet with foil.

Arrange chicken on baking sheet; bake 35 minutes, turning once.

Heat outdoor grill to medium-high heat. Grill chicken, turning and basting frequently with 1/2 cup of the reserved sauce, until cooked through, about 15 minutes.

Transfer to a platter; serve with remaining sauce.

Makes 8 servings
Source: Woman's Day magazine, July 2010