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Harry Soo
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This recipe is sponsored by Slap Yo' Daddy
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Alabama white chicken is a regional favorite that gets its unique white color from the use of mayonnaise in the barbecue sauce rather than the more traditional use of ketchup or tomato sauce.
This variation uses a competition-style preparation of chicken thighs with them being smoked and then buttered. They are then dipped in the white sauce and use the residual heat to set, rather than being placed back in the smoker which is how traditional BBQ sauces are applied.
Once prepared it can be served with any of your traditional barbecue sides such as backed beans.
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Once the chicken thigh is trimmed and the skin wrapped it is sprinkled with a chicken rub.
When the initial hour of smoking the chicken is done add a piece of butter on top of each.
The white barbecue sauce is easy to make with the ingredients being mixed but not heated toegther.
Once the Alabama white chicken is prepared it can be served with your favorite BBQ side dish such as baked beans.
Alabama White Chicken Recipe
Harry Soo
reviews
This recipe is sponsored by Slap Yo’ Daddy.
This style of chicken is popular in Alabama where the barbecue sauce used on the chicken has a mayonnaise base rather than a ketchup one.
Preparation 20 minutes minutes
Cook 2 hours hours
Ready in 2 hours hours 20 minutes minutes
Servings 4
CourseDinner
InfluenceNorth American
DifficultySeasoned
Ingredients
Alabama White Sauce
- 2 cups mayonnaise
- 2/3 cup apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Louisiana hot sauce to taste
- salt and white pepper to taste
- 2 teaspoons apple juice or as needed
Smoked Chicken
- 8 chicken thighs
- 1/2 cup Slap Yo' Daddy Jailbird Chicken Rub
- 1 stick unsalted butter cut into 8 pieces
Equipment
smoker
1 foil half pan
1 chunk pecan wood
Directions
Alabama White Sauce
Smoked Chicken
Trim excess fat and skin from chicken thighs so they are shaped like little pillows.
Lay skin side down on the cutting board and apply a medium coat of chicken rub.
Flip the chicken over and arrange the thighs so the skin is nicely tucked under.
Place the 8 seasoned thighs in a half foil pan and leave in the fridge for 1 hour.
Preheat a smoker to 375 degrees F (135 degrees C). Add a piece of pecan wood into the hot coals just before use.
Remove thighs from the fridge then put the cold pan straight into the prehead smoker.
Cook the chicken in the foil pan uncovered for 1 hour or until the crust sets on the chicken; about 45 to 60 minutes.
Place a piece of unsalted butter carefully on top of each thigh.
Wrap the foil pan tightly with a piece of foil. Cook covered for another 50-60 minutes.
Tip: Take a peek at 50 minutes to see if the chicken skin is tender and the internal temp is beyond 185 degrees F (85 degrees C).
Remove the foil pan with the chicken from the pit and vent once the skin is tender.
Let the chicken rest for about 10 minutes then dip the entire thigh into the white BBQ sauce to completely coat the thigh. The residual heat from the thighs will set the sauce.
Serve with your favorite barbecue side such as baked beans.
Nutritional Information
Calories: 1023kcalCarbohydrates: 22gProtein: 40gFat: 86gSaturated Fat: 21gPolyunsaturated Fat: 34gMonounsaturated Fat: 27gTrans Fat: 0.5gCholesterol: 257mgSodium: 593mgPotassium: 748mgFiber: 3gSugar: 2gVitamin A: 1135IUVitamin C: 4mgCalcium: 327mgIron: 12mg
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About Harry Soo
“There is no better way to express love than cooking tender moist barbecue.” – Harry Soo
Learn more about Harry Soo
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