Smoke Roasted Chicken with Alabama White Sauce Recipe
For the Alabama White Sauce:
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 Saica Sicilian 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.
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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 160ºF, and the thighs and legs reach 170ºF. 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.