Smoked Chicken with Alabama White Sauce
For part three of my new beer can rubs from Spiceology, we are trying out the Sweet Carolina Blonde Rub on some Smoked Chicken with Alabama White Sauce! We split a whole chicken into halves and seasoned generously with the spicy, tangy, and sweet dry rub. Smoked until tender then dipped with a classic Alabama BBQ Sauce. Table of Contents Why You’ll Love Smoked Chicken with Alabama White SauceMore with this Spice lineSmoked Chicken with Alabama White Sauce IngredientsHow to Make Smoked Chicken with Alabama White BBQ SauceSmoked Chicken:Alabama White Sauce RecipeServingSmoked Chicken with Alabama White Sauce Recipe Why You’ll Love Smoked Chicken with Alabama White Sauce More with this Spice line Smoked Chicken with Alabama White Sauce Ingredients How to Make Smoked Chicken with Alabama White BBQ Sauce Smoked Chicken:Alabama White Sauce RecipeServing Smoked Chicken: Alabama White Sauce Recipe Serving Smoked Chicken with Alabama White Sauce Recipe Why You’ll Love Smoked Chicken with Alabama White Sauce This is one of my favorite ways to cook chicken. I start by splitting the whole chickens in half (like spatchcocking them) but then also take out the breast bone. For this recipe I seasoned the half chickens eason with my Sweet Carolina Blonde chicken rub. This rub is a twist on one of my favorite sauces– East North Carolina Mop sauce. It’s perfect on chicken and pork. It is tangy, sweet, and a little spicy. Smoke the chicken until tender then dip it in a large vat of Alabama White Sauce. Pretty straightforward. More with this Spice line This original recipe is one of the best chicken recipes for a crowd, because it has very simple ingredients. The cooking process involves only 30 minutes of prep and 2 hours of cooking time! In the end, you’ll be ready to serve up some pretty fantastic BBQ chicken to six people! You’ll start with 1-2 whole chickens and my Sweet Carolina Blonde Rub. Smoke it up and also make your own tangy Alabama White Sauce out of mayonnaise, apple cider vinegar, prepared horseradish, brown sugar, dijon mustard, lemon juice, cayenne pepper, black pepper, and a little bit of kosher salt. This white barbecue sauce has truly amazing flavor, but you can add any dipping sauce you like. This Alabama white sauce goes well with potato salad, pasta salads, and any other classic cookout sides. For more with white sauce, check out my Grilled Butterflied Chicken Drumsticks with Alabama White Sauce, Smoked Hanging Chicken and Butterflied Chicken Drumsticks with Jalapeño Lime White Sauce. How to Make Smoked Chicken with Alabama White BBQ Sauce Smoked Chicken: To split your chicken, use a very sharp knife. Begin by flipping the chicken over so that the backbone is facing you. Starting at the top near the neck, carefully cut one side of the backbone out while not harming the breast on the other side. Once one side is free, begin slicing the opposite side of the backbone out until it is completely free. Set the backbone aside to use for stock later. Flip the chicken halves over and then find the breast bone in the middle. Carefully peel it out or cut it out with a knife. Separate the two sides and repeat for all the chicken. Next, seasoning generously with my Sweet Carolina Blonde Rub all over the bird. Set to the side until ready to cook. Preheat your smoker to medium heat about 275F. Add some wood chips or wood chunks if desired for extra smoky flavor. Place chicken on the smoker to cook for 2-2.5 hours, checking with an instant read thermometer until their internal temperature reaches 175 degrees F. Alabama White Sauce Recipe While the chicken is smoking, let’s make the Alabama White Sauce. Start by mixing together all the ingredients in a medium bowl. Once everything is well mixed, toss it in the fridge to keep cook until you’re ready for serving. Serving Once the juicy chicken is done, pull it off the smoker and let it cool. Get the Alabama White Sauce out of the fridge. Then carefully dip or glaze the half chickens with the tangy sauce. Serve and enjoy! Also, store any leftovers in an airtight container in the fridge. For more, follow me on social media! Needing more spice in your life? My spice line can help with that. Check them out here. Alabama White Sauce: ▢ 3 cups Mayonnaise▢ 1.25 cups Apple Cider Vinegar▢ 3 tbsp Prepared Horseradish▢ 3 tbsp Brown Sugar▢ 2.5 tbsp Dijon Mustard▢ 1 Lemon juiced▢ 2.5 tsp Cayenne Powder▢ 2 tsp Black Pepper▢ Kosher Salt to taste ▢ 3 cups Mayonnaise ▢ 1.25 cups Apple Cider Vinegar ▢ 3 tbsp Prepared Horseradish ▢ 3 tbsp Brown Sugar ▢ 2.5 tbsp Dijon Mustard ▢ 1 Lemon juiced ▢ 2.5 tsp Cayenne Powder ▢ 2 tsp Black Pepper ▢ Kosher Salt to taste Smoked Chicken: To split your chicken, use a very sharp knife. Begin by flipping the chicken over so that the backbone is facing you. Starting at the top near the neck, carefully cut one side of the backbone out while not harming the breast on the other side. Once one side is free, begin slicing the opposite side of the backbone out until it is completely free. Set the backbone aside to use for stock later. Flip the chicken over and find the breast bone in the middle. Carefully peel it out or cut it out with a knife. Separate the two sides and repeat for all the chicken.Next, seasoning generously with my Sweet Carolina Blonde rub all over the bird. Set to the side until ready to cook.Preheat your smoker to about 275F. Add some wood chips or wood chunks if desired for extra smoky flavor.Add the chicken to the smoker to cook for 2-2.5 hours or until it reaches 175F internal. Once the chicken is done, pull it off and let it cool. Dip or glaze with the Alabama White Sauce at the end, serve and enjoy! To split your chicken, use a very sharp knife. Begin by flipping the chicken over so that the backbone is facing you. To split your chicken, use a very sharp knife. Begin by flipping the chicken over so that the backbone is facing you. Starting at the top near the neck, carefully cut one side of the backbone out while not harming the breast on the other side. Starting at the top near the neck, carefully cut one side of the backbone out while not harming the breast on the other side. Once one side is free, begin slicing the opposite side of the backbone out until it is completely free. Once one side is free, begin slicing the opposite side of the backbone out until it is completely free. Set the backbone aside to use for stock later. Flip the chicken over and find the breast bone in the middle. Set the backbone aside to use for stock later. Flip the chicken over and find the breast bone in the middle. Carefully peel it out or cut it out with a knife. Separate the two sides and repeat for all the chicken. Carefully peel it out or cut it out with a knife. Separate the two sides and repeat for all the chicken. Next, seasoning generously with my Sweet Carolina Blonde rub all over the bird. Set to the side until ready to cook. Next, seasoning generously with my Sweet Carolina Blonde rub all over the bird. Set to the side until ready to cook. Preheat your smoker to about 275F. Add some wood chips or wood chunks if desired for extra smoky flavor. Preheat your smoker to about 275F. Add some wood chips or wood chunks if desired for extra smoky flavor. Add the chicken to the smoker to cook for 2-2.5 hours or until it reaches 175F internal. Add the chicken to the smoker to cook for 2-2.5 hours or until it reaches 175F internal. Once the chicken is done, pull it off and let it cool. Once the chicken is done, pull it off and let it cool. Dip or glaze with the Alabama White Sauce at the end, serve and enjoy! Dip or glaze with the Alabama White Sauce at the end, serve and enjoy! Alabama White Sauce: Mix together all the ingredients in a bowl and keep cool until ready to serve. Mix together all the ingredients in a bowl and keep cool until ready to serve. Mix together all the ingredients in a bowl and keep cool until ready to serve. Serving: 6g | Calories: 1083kcal | Carbohydrates: 11g | Protein: 24g | Fat: 104g | Saturated Fat: 19g | Polyunsaturated Fat: 54g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 156mg | Sodium: 904mg | Potassium: 394mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1505IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 2mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!