Smoke Roasted Chicken with Alabama White Sauce
Charcoal-grilled chicken quarters finished with a tangy Alabama white sauce of mayo, apple cider vinegar, mustard, hot sauce, and horseradish. Two-zone grilling creates a smoky crust while hickory wood chunks infuse deep flavor. Charred exterior gives way to juicy meat coated in the sharp, creamy condiment.
Ingredients
- 1 whole chicken
- extra virgin olive oil, drizzle
- 1 juice of lemon
- cherry smoked flaked finishing salt, saltfleur de sel or Maldon sea salt1:1salty
smoked flavor lost
- coarse ground black pepper, pepper
- 1 cup mayonnaise
- 6 tbsp apple cider vinegar
- 2 tsp House of Q Slow Smoke Gold Mustard Sauceyellow mustard or Dijon1:1mustard
smokiness lost
- 2 tsp Killer Hogs Hot SauceFrank's RedHot or similar1:1spicy
heat level varies by brand
- 1 tsp prepared horseradish
Instructions
- 1
Light a chimney of lump charcoal.
- 2
When charcoal is red-hot, bank coals to one half of a kettle charcoal grill.
- 3
Remove the backbone from the chicken spatchcock-style, then remove the thigh and leg quarters. Split the breasts by cutting down the breastbone. Remove wings from breasts.
- 4
Combine equal parts cherry smoked flaked finishing salt and coarse ground black pepper.
- 5
Drizzle chicken with extra virgin olive oil and lemon juice. Season generously with the salt and pepper mixture.
- 6
Place a few fist-sized chunks of hickory wood on the hot coals.
- 7
Transfer chicken to the hot side of the grill. Grill until browned and lightly charred, flip, and repeat.
- 8
Move chicken to the indirect side, cover with lid, and continue cooking until breasts reach 160°F and thighs and legs reach 170°F.
- 9
While chicken cooks, whisk together mayonnaise, apple cider vinegar, mustard sauce, hot sauce, and prepared horseradish.
- 10
Remove chicken from grill. Dip and coat completely in Alabama White Sauce. Serve immediately.
Tips
Bank coals to one side for true two-zone grilling; this allows you to sear the chicken over direct heat then move it to indirect heat to finish cooking through without burning the exterior.
Check internal temperature with an instant-read thermometer: 160°F for breasts, 170°F for thighs and legs, to ensure food safety.
Coat the chicken immediately after removing from the grill while it is hot; the warmth helps the sauce adhere better.
The Alabama White Sauce can be made before or during grilling. If made in advance, bring to room temperature before serving.
Good to Know
Store Alabama White Sauce in an airtight container in the refrigerator for up to 5 days. Leftover cooked chicken can be refrigerated for 3-4 days; reheat gently to avoid drying out.
Prepare the Alabama White Sauce up to 1 day ahead. Spatchcock and quarter the chicken up to 4 hours in advance, cover, and refrigerate. Light charcoal and prepare grill just before cooking.
Serve immediately after saucing while the chicken is still warm. Pair with grilled vegetables, coleslaw, or cornbread to balance the rich, tangy sauce.
Common Mistakes
Do not skip the two-zone setup; cooking all chicken over direct heat will char the exterior before the interior reaches safe temperature.
Do not skip checking thighs and legs separately from breasts; they require higher internal temperature and longer cooking time.
Do not let the coal bank cool or lose heat; maintain red-hot coals for proper searing and smoke generation.
Do not apply sauce before the chicken is fully cooked; the heat helps the sauce set and adhere.
Do not overdress lightly charred areas with excess lemon juice before grilling; it can prevent browning.
Substitutions
different smoke profile
heat level varies by brand
smokiness lost
smoked flavor lost