Alabama White Sauce Smoked Chicken

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 180 min · Chicken · gluten-free, dairy-free, keto, low-carb, high-protein

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Ingredients

• 1 1/4 lb whole chicken, halved
• 1/2 cup mayonnaise
• 1/4 cup cider vinegar
• 3/4 tbsp prepared horseradish
• 1 lemon
• 1/4 tbsp coarse black pepper
• 1/4 tsp cayenne
• 3/4 tsp sugar
• 3/4 tsp kosher salt
• 3/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 cup apple juice

Method (tap to check — screen stays awake)

1. Halve the chicken through the backbone and breastbone and trim the loose skin flaps that would only burn.
2. Season over and under the skin with the salt, black pepper, garlic and onion powder, then rest uncovered on a rack in the fridge for at least an hour to dry the skin.
3. Whisk the mayonnaise, vinegar, horseradish, the juice of the lemon, the sugar, cayenne and a heavy grind of pepper, and keep it cold — this is a dipping sauce, not a marinade, and it splits if it goes near heat.
4. Smoke skin side up at 275°F over hickory for about 2 hours, spritzing with the apple juice at the hour mark, until the breast reads 165°F and the thigh 175°F.
5. Crisp the skin for 5 minutes over direct heat or under a hot broiler.
6. Dunk each half into a bowl of the white sauce, let it drip, rest 10 minutes and carve; serve the remaining sauce on the side.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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