Smoked Chicken With Alabama White Sauce

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Crispy and juicy smoked chicken is the best. There is nothing finer or simpler to create when done right.

I’ll teach you how to prepare, season, and smoke the greatest chicken you’ve ever had in this recipe.

Serve the smoked chicken with the Alabama white sauce. It’s simple to create and then sprinkle over the chicken to provide zing and even more fantastic taste in every mouthful!

Smoking a whole chicken 

Smoked Chicken With Alabama White Sauce

I buy a full chicken for the week every time I go food shopping. There are several ways to prepare them, and chicken goes well with almost anything. Plus, when they’re on sale, you can get two!

Furthermore, if you are preparing a whole chicken for a large group of people, like I do with my family, you have various alternatives to pick from. My wife favors white meat, whereas I prefer dark. My kids try a little bit of everything and compete over the wings!

If we have leftovers, we heat them up with rice, create a chicken salad, or make chicken noodle soup using the entire chicken carcass as stock.

Alabama white sauce

Smoked Chicken With Alabama White Sauce

If you haven’t tried Alabama white sauce, it’s a delicious, tangy sauce prepared with mayonnaise, pepper, vinegar, mustard, and horseradish.

While it goes well with pork, shellfish, and even potato chips, it is most popular with chicken.

You can get the entire Alabama White Sauce recipe here. If you don’t want to prepare your own sauce, most decent barbeque establishments sell it in a bottle.

Our favorite store-bought white sauce after tasting most of them is the Lillys Q Ivory sauce.

Preparing the chicken 

There are a few steps you may take ahead of time to ensure juicy chicken with crispy skin. To be honest, nothing beats dried out chicken with leathery skin.

If you have the time, brining your chicken for 24 hours is worthwhile.

If you’re not acquainted with brining, it’s the process of immersing a protein in a mixture of water, sugar, salt, and sometimes additional spices.

You may also dry brine the chicken by sprinkling salt on the exterior and refrigerating it for 4 to 24 hours. Brining your protein will aid to improve taste, maintain moisture, and tenderize it.

Brining is particularly beneficial for lean proteins like chicken or other meats that tend to dry up owing to a lack of fat.

To eliminate any extra salt, rinse the chicken with water after brining and before seasoning. If you only remember one item from this post, make it brining your chicken.

What kind of wood is best for smoking chicken? 

Chicken and fish are the two protein sources that go well with fruitwoods. Woods like hickory or mesquite may quickly overshadow the meat, providing you with an overpowering smoky flavor. I know this from personal experience.

I used cherry wood in this recipe. I like the sweet taste it adds to chicken, and it also helps with color.

If you feel that wood pieces produce too much smoke and dominate your meat, try using wood chips instead. You may still get some smoky flavor on the meat and add more if desired.

How to get crispy skin when smoking chicken 

There are two techniques to get crispy skin on your chicken.

  1. Remove moisture from the skin’s surface by patting it dry and placing it in your fridge on a wire rack to allow excess moisture to escape. Crispy skin means dry skin.
  2. Finish your cooking at a higher temperature. The high temperatures will help to tighten the skin and make it beautiful and crispy.

I prefer to use 400F for this procedure. I’ve even cooked chicken at temperatures ranging from 300 to 400 degrees Fahrenheit for the duration of the cook.

How to make smoked chicken

1. Preparing your chicken

Take the chicken out of its packing and blot it dry using paper towels. Make careful to remove the giblets, which comprise the innards and the neck, from entire chickens before cooking.

If you haven’t previously brined the chicken, set it in the fridge for at least 2 hours on a wire rack with a pan beneath. This provides 80% of the benefits of an overnight brine and enables the skin of the chicken to dry out, resulting in crispy skin.

I suggest spatchcocking the chicken before seasoning it to guarantee consistent cooking. If you’re unfamiliar with the term “spatchcocking,” it’s the act of removing the spine of a chicken and flattening it out (find out how to spatchcock chicken here).

It ensures that everything cooks evenly and gives for a good appearance and finish. If resting in the fridge before seasoning, spatchcock it first.

Season both sides of the chicken with your favorite BBQ chicken rub. I used Kosmos Beer Can Chicken Rub in this recipe. It contains an excellent blend of herbs and spices that complement poultry.

The rub on the chicken is yellowish at first but will change to a brown tone as it smokes.

However, you can’t go wrong with your rub selection here, so feel free to explore. Even plain salt and pepper works great; however, if you have previously brined the chicken, avoid using salt or a salty rub.

2. Fire up the smoker to 300°F

I used the Char-Griller Akorn with Fogo Charcoal for this recipe.

Set your smoker to 300°F and load it with cherry wood.

When your smoker is ready, place the chicken directly on the grill grates and smoke at 300°F.

If you are short on time, you may increase the temperature; just keep an eye on the temperature in the breast to ensure it does not dry out.

Remove the chicken from the smoker once it has reached an internal temperature of 165F in the breast and let it to rest for 10-15 minutes before carving.

Once the breast, wings, thighs, and legs have been split, sprinkle over some Alabama white sauce or offer some on the side for dipping.

The apple cider vinegar and cayenne pepper in the white sauce provide a spark of flavor to the chicken without overpowering it. It’s one of my favorite sauces for chicken, but it also goes nicely with fish.

Poultry recipes that are big on flavor

  • Nashville Hot Chicken Sandwich
  • Easy Smoked Chicken Breast
  • Smoked Buffalo Wings
  • Smoked Duck Breast with Cherry Orange Sauce
  • Smoked Chicken Maryland


What is Alabama white sauce made of?

Mayonnaise and vinegar are the two main components of Alabama white sauce. From then, the recipes vary significantly, but black pepper, garlic, Worcestershire sauce, and spicy sauce are common additions.

What is Alabama white sauce used for?

Alabama white sauce is wonderful on both meat and veggies. Drizzle it over grilled vegetables such as asparagus, zucchini, broccoli, or green beans.

What is Alabama white sauce at Mission BBQ?

Our Alabama White sauce is a creamy mayonnaise-based classic with horseradish and cayenne pepper. Sweet at first, sour in the middle, and spicy towards the end! Try it on some Smokehouse Signature Salmon.

What is Alabama Sunshine white sauce?

White BBQ sauce is spicy and sweet, and it makes a fantastic topping sauce for chicken or anything else you choose! Our MILD white BBQ sauce has no peppers, making it a very mild sauce for people who like taste without the heat.

What does Alabama white sauce taste like?

The main ingredients of Alabama white sauce include tart vinegar and lemon juice, lots of fresh cracked black pepper and sharp horseradish, and a subtle sweetness from mayo and a dash of brown sugar.

Is Chick Fil A sauce Alabama white sauce?

According to a tweet from the business in 2012, the Chick-fil-A sauce is just a combination of honey mustard, barbecue sauce, and ranch dressing. That’s all there is to it.

Why is it called Alabama White Sauce?

Robert Gibson created it at Big Bob Gibson’s Bar-B-Q in Decatur, AL, where freshly smoked birds are removed from the pit and “baptized” in a pool of sauce.

What are the 3 types of white sauces?

And after a few attempts, you won’t even need a recipe!
1 – Béchamel or Basic White Sauce. A white sauce is produced by combining a roux with milk, salt, and pepper.
Mornay or cheese sauce (optional). A Mornay or cheese sauce is built on top of a white sauce.
3 – Gravy.

What’s the difference between ranch dressing and Alabama White Sauce?

Is Alabama White Sauce synonymous with Ranch Dressing? No. Apart from the fact that they are both white, these two sauces have nothing in common. Ranch dressing is a creamy, herb-infused dressing, while Alabama White Sauce is an acidic, spicy sauce.

Who made Alabama white sauce famous?

Bob Gibson created the Alabama white barbecue sauce over a century ago, and it is still a favorite of Northern Alabama home barbecues today.

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