Alabama BBQ
intro
Iconic Alabama-style BBQ featuring tender hickory-smoked chicken slathered in tangy creamy white sauce, a beloved regional Southern cookout staple.
Ingredients
Steps
Mix Dry Rub Ingredients
In a small bowl, mix 22g (1.5 tablespoons) kosher salt, 7g (1 tablespoon) smoked paprika, 5g (0.5 tablespoon) garlic powder, 3g (1 teaspoon) onion powder, and 1g (0.5 teaspoon) black pepper to make the dry rub. Pat all 1.8kg of chicken pieces completely dry with paper towels, then rub the spice mix evenly over every surface, including under the skin where possible. Let seasoned chicken rest at room temperature for 30 minutes while you prep the smoker and sauce.
Make White BBQ Sauce
While the chicken rests, whisk together 240ml full-fat mayonnaise, 60ml apple cider vinegar, 15ml creamy horseradish, 30ml fresh lemon juice, remaining 8g (0.5 tablespoon) kosher salt, remaining 5g (0.5 tablespoon) garlic powder, remaining 1g (0.5 teaspoon) black pepper, and 0.5g (1/4 teaspoon) cayenne pepper in a medium bowl until completely smooth. Transfer half the sauce to a small serving bowl to reserve for later, leaving the rest in the mixing bowl for basting during cooking.
Preheat Smoker With Hickory
Preheat your smoker to 120°C (250°F) using indirect heat. Drain the pre-soaked hickory wood chips and add them to the smoker's wood chip tray per your appliance's instructions. Wait approximately 10 minutes until thin, wispy blue smoke begins to exit the smoker vent before adding the chicken.
Arrange Chicken on Grates
Arrange the seasoned chicken pieces skin-side up on the smoker grates, leaving 2cm (1 inch) of space between each piece to allow even smoke circulation. Close the smoker lid and maintain a steady temperature of 120°C (250°F) for 1 hour and 30 minutes, avoiding unnecessary lid openings to prevent heat and smoke loss.
Baste Chicken With Sauce
After 1.5 hours of smoking, use a basting brush to coat the top of each chicken piece with a thick layer of the reserved basting white sauce. Close the lid and continue cooking for another 30 to 45 minutes, until the chicken reaches an internal temperature of 75°C (165°F) when measured with a meat thermometer inserted into the thickest part of the meat, away from bone.
Transfer and Sauce Chicken
Once the chicken hits the target internal temperature, carefully transfer pieces to a clean serving platter. Brush the hot chicken with an extra light coating of the reserved, unused basting white sauce, then tent loosely with aluminum foil and let rest for 10 minutes to allow juices to redistribute before serving alongside the remaining white sauce for dipping.
Tips
2.Always set aside a portion of sauce for serving before basting chicken; sauce that comes into contact with raw or partially cooked poultry can cause foodborne illness if used for dipping.
3.If you do not have a smoker, use a charcoal grill set up for indirect heat (bank coals to one side, place chicken on the cool side), add drained soaked wood chips to the coals, and hold a steady 120°C (250°F) temperature for the full cook time.
Made this for our Labor Day cookout and I swear people were asking for the recipe before they even finished their first bite! The white sauce is an absolute game changer, tangy, creamy, and pairs so much better with smoked chicken than regular red BBQ sauce in my opinion. My kids loved it too, even my pickiest eater went back for seconds. My husband already asked me to make it again for his fantasy football draft party next weekend.
Wait, I’ve been smoking meats for 8 years and never tried Alabama white sauce? What rock have I been living under? Followed the recipe exactly, 3 hours at 225 like it said, chicken was fall off the bone juicy. My only note is I added a tiny extra pinch of cayenne for a little kick, chef’s kiss.
Okay, I was super nervous to try this because I’ve only ever used my smoker for brisket and pork butt, and the medium difficulty rating had me stressed. But it was so straightforward! The chicken was moist, the sauce was zingy, my in-laws were raving the whole meal. Will absolutely be adding this to my regular rotation.
OMG, brought this to my college tailgate last weekend and it was gone in 15 minutes flat. People were literally hovering over the platter. The white sauce is so unique compared to the usual BBQ fare everyone brings, it stood out so much. Already got three texts from friends begging for the link to the recipe.
Wait, 3 hours cook time is doable for a Sunday meal prep, right? I’m wondering if the sauce holds up well in the fridge for a few days? I want to make a big batch to use on lunches throughout the week, but I don’t want it to separate or get weird.
I made the mistake of using regular apple cider vinegar instead of the unfiltered kind with the mother, and I swear it still slapped? Wait, is that a cooking sin? The chicken was so juicy, the skin had that perfect crispy smoke ring, I ate two leg quarters in one sitting no shame.
Cooked this on my camp smoker over hickory chips last weekend while we were up in the mountains and it was *chef’s kiss*. The smell drifted through the whole campground and a couple neighboring campers wandered over to ask what we were making, we ended up sharing a plate with them. Such a great crowd pleaser even when you’re cooking off-grid.
Help! I tried making this last night and my chicken came out really dry? I kept the temp at 225 the whole time, pulled it when the internal temp hit 160, did I do something wrong? The sauce was amazing but the chicken itself was a letdown for me.
I’m always on the hunt for new potluck recipes that aren’t the same old potato salad and hamburgers, and this absolutely delivered. I cut the chicken into individual pieces so it was easy for people to grab, set out a little bowl of extra white sauce on the side, and people were drizzling it on everything from their coleslaw to their cornbread. SO good.
Can I make this in a regular oven if I don’t have a smoker? I live in a tiny apartment with no outdoor space for a smoker, but this white sauce looks so good I’m dying to try it. I have liquid smoke, would that work?
Made this for the Super Bowl party this year and it was the real MVP. I did a mix of wings and leg quarters so people had options, and the white sauce was the perfect tangy contrast to all the cheesy, heavy appetizers we had. My only regret is not making a double batch, because we ran out halfway through the first quarter.
I swapped the mayo for Greek yogurt to lighten the sauce up a little and it was still incredible! I was worried it would taste too tangy or healthy, but the horseradish and black pepper cut through the yogurt perfectly. I even used the leftover sauce as a dip for raw veggies the next day, zero waste.
Wait, I thought Alabama white sauce was just mayo and vinegar? This recipe has horseradish and a little paprika in it? I’m from Alabama and I swear my grandma’s recipe didn’t have those, but I’m willing to give it a shot. Don’t come for me if it’s not exactly like hers, haha.
Is there an egg-free swap for the mayo? My son has an egg allergy and I’d love to make this for his birthday cookout, he’s obsessed with smoked chicken but we haven’t found a white BBQ sauce that works for his allergies.
How long does the cooked chicken stay good in the fridge? I want to make this on Sunday to pack for work lunches all week, but I don’t want it to go bad before Friday. Also, does it reheat well? I don’t want soggy skin or dried out chicken.
I’ve never cooked anything more complicated than frozen pizza in my life, but I wanted to do something nice for my dad’s birthday since he loves BBQ. I followed every single step exactly, and he said it was better than the BBQ he gets at his favorite local spot. I felt so proud! Thank you for making the instructions so easy to follow even for a total newbie.
I added a whole tablespoon of hot sauce to the white sauce and it was insane. If you love heat, do it! It cut through the creaminess perfectly, it tasted like the spicy ranch you get at wing spots but way better. My friends who can’t handle spice thought the regular version was great too, so I just set aside a bowl of the spicy version for me and the other heat heads.
Okay, don’t judge me, but I accidentally let the smoker get up to 325 for the last hour of cook time because I got caught up watching the game. The chicken was still juicy? The skin was extra crispy honestly, I might accidentally do that every time? Wait is that bad?
I grew up in Alabama in the 80s and this tastes exactly like the smoked chicken my grandpa used to make at his lake house every Fourth of July. The second I took a bite I was transported back to being 10 years old running around with a chicken leg in one hand and a sparkler in the other. Thank you for nailing such a classic, I’ve been looking for a recipe that tastes like his for years.
Is it weird that I want to put this white sauce on everything? I put it on my burger last night, I dipped my fries in it at lunch today, I’m pretty sure I could drink it straight from the jar no cap. This recipe is dangerous, I’m never buying store bought BBQ sauce again.