Chicken with Alabama White Sauce is a regional specialty made famous by Big Bob Gibson in Decatur, Alabama. The white barbecue sauce is unlike any other barbecue sauce out there, and may seem strange, if you’re new to the idea. However, the flavor is incredible and works great with smoky grilled chicken. Bonus: with the sauce prepared ahead of time, and your chicken prepped and ready to cook, this is an IDEAL tailgate dish! So fire up the good ol’ grill, and give it a try!
WHAT YOU’LL LOVE
- Spatchcocked and quartered: Removing the backbone and cutting the bird into quarters and wings gives pieces of similar thickness that cook through together on a kettle grill.
- Smoked salt, pepper, lemon, and olive oil: A simple seasoning of equal parts cherry smoked salt and coarse pepper, with a drizzle of oil and a squeeze of lemon, lets the smoke and the sauce carry the flavor.
- Hickory over a two-zone fire: Searing on the hot coals, then moving the chicken to the indirect side under hickory chunks, browns the skin and finishes the meat gently.
- Dunked in white sauce right off the grill: A tangy mix of mayonnaise, cider vinegar, mustard sauce, hot sauce, and horseradish coats the hot chicken in a creamy, peppery glaze.
Smoke Roasted Chicken with Alabama White Sauce
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
20 minutes
Cook Time
30 minutes
Calories
1446
Savor the incredible flavor of Alabama White Sauce Chicken. The recipe for the white BBQ sauce is unique and adds a distinct, smoky taste to grilled chicken. Easy preparation and unique taste makes this dish a delicious way to impress your guests. Try it today!
Ingredients
- 1 whole chicken
-
extra virgin olive oil
- juice of 1 lemon
-
Noble Saltworks Cherry Smoked Flaked Finishing Salt
- coarse ground black pepper
- 1 cup mayonnaise
- 6 tbsp apple cider vinegar
-
2 tsp House of Q Slow Smoke Gold Mustard Sauce
-
2 tsp Killer Hogs Hot Sauce
- 1 tsp prepared horseradish
-
Noble Saltworks Cherry Smoked Flaked Finishing Salt
- coarse ground black pepper
For the Alabama White Sauce:
Directions
Light a chimney of lump charcoal. When the charcoal is red-hot, bank the coals to one half of a kettle charcoal grill.
Using a sharp chef’s knife, divide the chicken into quarters. Start by removing the backbone, spatchcock style. Then remove the thigh/leg quarters. Finally, split the chicken breasts by cutting straight down the breastbone. The wings can be removed from the breasts.
Combine equal parts Noble Saltworks Cherry Smoked Flaked Finishing Salt and coarse ground black pepper. Drizzle extra virgin olive oil and a squeeze of lemon juice over the surface of the chicken. Season generously with the smoked salt and pepper mixture.
Place a few fist sized chunks of Cattleman’s Grill Hickory Wood Chunks on the hot coals.
- Transfer the chicken to the hot side of the grill. Grill until browned and lightly charred. Flip and repeat. Move the chicken to the indirect side of the grill. Cover with the lid and continue cooking until the internal temperature of the breasts reaches 160°F, and the thighs and legs reach 170°F. Remove from the grill.
- While the chicken cooks, make the Alabama White Sauce. Combine all ingredients and whisk well to combine.
- Immediately after removing the chicken from the grill, dip and coat completely in the Alabama White Sauce. Serve immediately.
Recipe Note
Recipe FAQ
What is Alabama white sauce?
Alabama white sauce is a mayonnaise-based barbecue sauce made famous at Big Bob Gibson in Decatur, Alabama. It's tangy from vinegar and horseradish, peppery, and a little spicy.
Why divide the chicken into quarters?
Smaller, more even pieces cook faster and more evenly than a whole bird, and removing the backbone spatchcock style lets the chicken lie flat on the grill.
Why sear over the hot coals and then move to the indirect side?
The direct heat browns and lightly chars the skin. Moving the chicken to the cooler side and closing the lid cooks it through gently, with hickory smoke circulating around it.
What internal temperature should the chicken reach?
Poultry is safe at 165°F. Check the thickest part of the breasts with an instant-read thermometer, and take the thighs and legs to about 170-175°F, which is where dark meat is most tender.
Why dip the chicken in the sauce right after it comes off the grill?
Hot chicken warms the sauce slightly so it spreads and clings, and the heat helps it soak into the skin. Dipping and coating completely gives every piece a tangy, creamy finish.
Why make the sauce while the chicken cooks?
Whisking it together early gives the horseradish, vinegar, and hot sauce time to meld, and keeping it cold in the refrigerator until the chicken is ready keeps it fresh.
How should I handle the sauce at a tailgate or party?
The sauce is mayonnaise-based, so keep it cold until serving and don't leave it out for more than 2 hours, or 1 hour if it's above 90°F.
How long does the sauce keep?
Covered in the refrigerator, it keeps for about a week.
How should I store leftover chicken?
Refrigerate leftovers within 2 hours of cooking. They keep for about 3-4 days.
How indoor-friendly is this recipe?
4 out of 5. A 425°F oven roasts the quarters to the same temperatures, and a hot broiler browns the skin, though you'd lose the hickory smoke and charcoal char.
Recipe Highlights
Spatchcocked, quartered chicken: Cooks quickly and evenly.
Smoked salt and pepper seasoning: Keeps the flavor simple.
Two-zone hickory fire: Chars, then finishes the chicken gently.
Alabama white sauce dunk: Adds a tangy, creamy coating.
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Nutrition
Nutrition
- Nutrition Serving Size
- 5.85 oz
- per serving
- Calories
- 1446
- Carbs
- 10 grams
- Protein
- 120 grams
- Fat
- 100 grams
- Sodium
- 852 milligrams
