Delightful Smoked Chicken with Zesty Alabama Sauce
As a devoted pitmaster and author of “Smokin’ Southern BBQ: Barbecue recipes and techniques from Around the South,” I’ve journeyed through countless flavors and techniques that define the soul of Southern barbecue. Today, I’m excited to share with you a recipe that’s not just close to my heart but also a testament to the diverse and rich tapestry of Southern cooking: Smoked Chicken with Alabama White Sauce. This recipe is a cherished adaptation from my cookbook, where I’ve infused traditional methods with a bit of personal flair.
In this recipe, we embrace the iconic Alabama White Sauce, a staple in Southern barbecue culture for over 80 years, renowned for its unique tang and bold flavor. But here’s my twist – I incorporate Vietnamese Sambal Oelek, adding a layer of complexity and a hint of Asian fusion that elevates this classic dish to new heights. It’s this fusion of cultures, this blending of the old with the new, that makes barbecue such an exciting culinary adventure.
Whether you’re a seasoned pitmaster or just starting out, this recipe is designed to guide and inspire you. Remember, barbecue is as much about the journey as it is about the destination. It’s about experimenting, learning from each attempt, and above all, enjoying the process. So fire up your smoker, gather your friends and family, and get ready to indulge in a dish that’s not just a meal, but an experience – one that speaks to the heart of Southern barbecue and the joy of cooking.
Recipe by Glenn Connaughton. Read more about Glenn here.
Smoked Chicken with Alabama White Sauce: A Southern Delight
For the Chicken:
- 2 whole roaster chickens 3-4 pounds each
- ¼ cup Revolution Barbecue All Purpose Rub
- 3 Cups Alabama White Sauce divided
For the Alabama White Sauce:
- 2 cups mayonnaise
- ½ cup apple cider vinegar
- 3 tablespoons Sambal Oelek Vietnamese chili garlic paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon celery seed
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon red pepper flakes
- Alabama White Sauce: In a mason jar, mix all sauce ingredients until well-blended. Refrigerate in the jar for up to 2 weeks.
- Preparing the Chicken: Spatchcock the chickens and dry thoroughly with paper towels.
- Smoking Process: Preheat your smoker to 275°F, adding two chunks of Hickory wood. Season the chicken with All Purpose BBQ Rub, and place it skin side down in the smoker. Cook for 1 ½ hours.
- Flipping and Basting: Flip the chicken, add another chunk of Hickory, and cook for an additional hour. Baste with Alabama White Sauce and continue cooking until the internal temperature reaches 165°F in the thickest parts.
- Resting: Once cooked, baste the chicken again with the sauce, transfer to a baking sheet, cover loosely with foil, and let it rest for 15 minutes.
- Serving: Cut the chicken into sections and serve with the remaining white sauce.
- Pro Tip: To truly embrace the Alabama tradition, double the White Sauce quantity. Before removing the chicken from the smoker, dunk it entirely in a pot of the sauce using long tongs, mimicking the method used in Alabama restaurants.