New to white BBQ Sauce? This grilled chicken with Alabama white sauce will make you wonder why.
Alabama white sauce was created in 1925 by Big Bob Gibson who owned a barbeque restaurant in Decatur, Alabama. It’s a tangy, mayonnaise-based BBQ sauce that Big Bob used on his chicken and pork. It became so popular that soon the people of Alabama claimed it as their signature barbeque style.
While a mayonnaise-based BBQ sauce may seem blasphemous to tomato-based BBQ sauce purists, the folks from Alabama would strongly disagree.
Give this recipe a try and see for yourself. The succulent flavor of mildly-smoked, moist chicken is complimented quite well with the tangy mayo flavor.
In an effort to make the most authentic version of the iconic chicken with Alabama white sauce as possible, we went right to the source…Big Bob Gibson’s BBQ Book. We hope you enjoy it as much as we did. It should be a part of everyone’s barbeque arsenal.
The recipe in the book uses two whole, butterflied chickens. We did our chicken with Alabama white sauce with bone-in, skin-on chicken thighs.
You’ll also need Alabama White Sauce and can find the recipe here.
Grilled Chicken with Alabama White Sauce
The succulent flavor of mildly-smoked, moist chicken is complimented quite well with the tangy mayo flavor. This grilled chicken with Alabama white sauce is not limited to just thighs. Try it on rotisserie chicken, a spatchocked chicken or even Cornish hens.
GO GET THIS STUFF
- 4 chicken thighs, bone-in, skin-on
- 1/2 Cup cooking oil, vegetable or olive
- 2 Teaspoons black pepper
- Alabama white BBQ sauce
- 1 cup hickory wood chips
THEN DO THIS
Prepare a fire for two-zone cooking. That is, the coals should only be on one side of the grill. On a gas grill, only light the burners on one side. Aim for a temperature of 325°F (163°C).
Evenly dust both sides of the chicken with the salt and pepper.
Place chicken on the cooler side of the grill, skin side up. Spread smoking chips on top of the hot coals. If using a gas grill: Using heavy duty aluminum foil, create a packet filled with the smoking chips. Pierce holes on top with a fork. Place packet directly on top of the grill's burners.
Cover grill and cook for 20 minutes or until the skin in a nice golden brown. Flip chicken skin side down, basting both sides with the oil. Cover grill again and continue to cook for another 20 minutes or until an instant-read meat thermometer registers 180°F (82°C). See Note
Pour Alabama white BBQ sauce into a bowl that will accommodate a single piece of your chicken. Remove each piece of chicken from the grill an submerge it into the white sauce and place it on a serving platter or individual plates. Continue with the remaining chicken pieces.
Note 1: If cooking a variety of chicken pieces, cook breasts to 165°F (75°C)
Recipe © 2009 Chris Lilly | Photos © 2018 Gary Glen | All rights reserved
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