American
Alabama White Sauce Smoked Chicken
A revelation — mayo-based BBQ sauce sounds wrong and tastes extraordinary.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Big Bob Gibson of Decatur, Alabama invented white BBQ sauce in the 1920s, and for decades it was a local secret. The sauce — a mayonnaise base with vinegar, horseradish, lemon and black pepper — sounds completely improbable on barbecue chicken.
In practice it is one of the most delicious things imaginable: creamy, tangy and bright, cutting through the richness of the smoked meat. If you have never tried it, this recipe will convert you.
Watch it come together
Ingredients
For the chicken
- 1 whole chicken (4–4.5 lbs), spatchcocked (backbone removed)
- 2 tbsp kosher salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp smoked paprika
For the Alabama white sauce
- 1 cup good-quality mayonnaise (Duke's or Hellmann's)
- ¼ cup apple cider vinegar
- 2 tbsp prepared horseradish
- 1 tbsp fresh lemon juice
- 2 tsp coarsely ground black pepper
- 1 tsp sugar
- ½ tsp kosher salt
- ½ tsp cayenne pepper
Method
- 1
SPATCHCOCK: Use sharp kitchen shears to cut along both sides of the backbone and remove it. Press down firmly on the breastbone until the chicken lays flat. Dry-brine with the seasoning mixture overnight, uncovered, in the refrigerator.
- 2
MAKE THE SAUCE: Whisk all white sauce ingredients together. It should taste tangy, peppery and slightly creamy. Refrigerate at least 2 hours; it improves overnight and keeps for 2 weeks.
- 3
SMOKE: Set smoker or grill to 275°F with apple or cherry wood. Place chicken skin-side up and smoke until the thickest part of the thigh reaches 160°F, about 2–2.5 hours.
- 4
GLAZE: In the last 20 minutes, brush the skin generously with white sauce. It will look alarming as the mayo browns. It tastes spectacular.
- 5
REST: Remove and rest 10 minutes, then cut into pieces. Serve with a generous bowl of extra white sauce for dipping.
Substitutions
- Chef's Tip: Make extra white sauce. It is extraordinary on smoked turkey, grilled fish, roasted potatoes and even as a salad dressing.
Cook this next
American
North Carolina Pulled Pork
Low-and-slow, finished with a sharp vinegar sauce that cuts right through the fat.
American
Central Texas Brisket
The purist's masterpiece — just beef, smoke, salt and time.