Smoke Roasted Chicken with Alabama White Sauce

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’ Weber Kettle, and give it a try!

Smoke Roasted Chicken with Alabama White Sauce Recipe


Ingredients

For the Alabama White Sauce:

Instructions

Light a chimney of lump charcoal. When the charcoal is red hot, bank the coals to one half of a Weber Kettle.

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.

You might also enjoy: Spatchcock BBQ Chicken

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.

1 Comment

  1. Jonathan Horstmann
    September 5, 2018

    I am trying this recipe tonight! My boss would kill me if he found out that I’m using a white sauce but I’ve been wanting to try it for awhile. I was wondering if you have ever smoked a wild pig hind quarter before or if you could steer me in a good direction as far as how low and slow I should go for this large piece of meat.

    Thanks,
    Jon @ Dirty’s BBQ
    New Braunfels, TX

    Reply

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