Smoked Chicken With Alabama White Sauce Recipes
SMOKY DRY-RUBBED GRILLED CHICKEN WITH ALABAMA WHITE SAUCE
My mom's favorite barbecue sauce is Alabama white sauce, and it's ideal to serve with my spice-rubbed grilled chicken. The chicken halves are cooked first low and slow over indirect heat to infuse that smoky flavor from the grill into the meat. After a quick char over the flames at the end, the chicken is juicy, tender, and oh so good.
Provided by Kardea Brown
Categories main-dish
Time 1h40m
Yield 2 to 4 servings
Number Of Ingredients 21
Steps:
- For the dry-rubbed grilled chicken: Remove the backbone from the chicken. Cut the chicken through the breastbone into two halves. Stir together the House Seasoning, brown sugar, oregano, paprika, parsley and a couple of pinches of salt in a bowl. Rub under the skin and all over the chicken halves.
- Prepare a grill for direct and indirect cooking: Heat one side of the grill to medium heat. Leave the other side unlit.
- Place the chicken skin-up on the grates on the unlit side of the grill. Grill, with the lid closed, until the skin begins to brown, about 45 minutes. Transfer the chicken to the lit side of the grill, starting skin-up, and cook until the chicken is done and a meat thermometer registers 165 degrees F when inserted in the thickest portion of the thigh (avoiding bone), 12 to 15 minutes on each side.
- For the Alabama white sauce: Stir together the mayonnaise, brown sugar, vinegar, Dijon mustard, horseradish, hot sauce, dry mustard, lemon juice, and salt and pepper to taste in a medium bowl.
- Transfer the chicken to a serving platter. Pour the sauce over the chicken and serve immediately.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
SMOKED CHICKEN WITH ALABAMA WHITE SAUCE
Smokey chicken served with spicy white BBQ sauce famous in Alabama. From Taste of the South magazine.
Provided by KathyP53
Categories Whole Chicken
Time 5h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Smoked Chicken:.
- Soak mesquite wood chips in water for at least 30 minutes.
- Preheat a smoker to 225-250 degrees.Sprinkle soaked mesquite chips over coals.
- In a small bowl, combine garlic salt, onion powder, salt, pepper, and chili powder.
- Rinse chicken and pat dry. Rub chicken with oil, and then sprinkle with garlic-salt mixture,.
- Place chicken in smoker, and cook, with smoker lid closed, until meat thermometer inserted in the thickest portion registers 165 degrees, 3-4 hours. Remove from smoker, let chicken stand until cool enough to handle, approximately 30 minutes. Shred meat, discarding skin and bones. Serve with Alabama White Sauce.
- Alabama White Sauce: Mix ingredients together in medium bowl. Cover, and refrigerate for up to 5 days.
Nutrition Facts : Calories 1307.3, Fat 100.9, SaturatedFat 22.9, Cholesterol 297.9, Sodium 2867.3, Carbohydrate 33.7, Fiber 1.4, Sugar 8.4, Protein 64.8
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