Alabama White Sauce Chicken
Smoked chicken with tangy Alabama white sauce.
Jump to RecipeAlabama white sauce is one of BBQ's best kept secrets - a tangy, creamy mayo-based sauce that's perfect with smoked chicken. It's completely different from tomato-based BBQ sauces and absolutely delicious. If you haven't tried it, you're in for a treat.
This is perfect when you want to introduce people to a different style of BBQ. It's also great for those who don't love sweet BBQ sauces. The tang is addictive once you try it.
Serve with traditional Southern sides - potato salad, coleslaw, baked beans. The tangy sauce pairs especially well with creamy sides. White bread for sandwiches is traditional.
The sauce is all about the balance of mayo, vinegar, and horseradish. Adjust the horseradish for more or less kick. Some versions add black pepper heavily. Make it your own.
You can brush the sauce on during the last few minutes of cooking, serve it on the side, or both. The mayo base won't dry out like tomato sauces can. It's also great as a dipping sauce.
Ingredients
Instructions
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1
Season the whole chicken generously with Plowboys Yardbird Rub.
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2
Set your smoker to 275°F with hickory wood chunks for a classic Southern smoke.
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3
Place the chicken breast-side up on the smoker and cook for about 3 hours.
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4
The chicken is done when the breast reaches 165°F. Verify with an instant-read thermometer.
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5
While the chicken smokes, make the Alabama white sauce: whisk together mayonnaise, apple cider vinegar, lemon juice, prepared horseradish, salt, and pepper. You can also use Big Bob Gibson White Sauce for an authentic Alabama original.
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6
Rest the chicken for 15 minutes, then carve and serve with the white sauce on the side for dipping.