Alabama White BBQ Sauce With Chicken

Name: Alabama White BBQ Sauce With Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: ¾ cup Mayonnaise (¾ cup mayonnaise); ⅓ cup Apple Cider Vinegar (⅓ cup apple cider vinegar); ¼ cup Lemon Juice (¼ cup lemon juice); ¼ cup Apple Juice (¼ cup apple juice); 1 tbsp Garlic Powder (1 tablespoon powdered garlic); 1 tbsp Horseradish (1 tablespoon prepared horseradish from a jar (either in vinegar or creamy)); 1 tbsp Black Pepper (1 tablespoon coarsely ground black pepper); 1 tsp Mustard Powder (1 teaspoon mustard powder); ¼ tsp Kosher Salt (¼ teaspoon Morton Coarse Kosher Salt); ¼ tsp Cayenne Pepper (¼ teaspoon finely ground cayenne pepper); 2 pieces Chicken (2 whole chickens, approximately 4 pounds/1.8 kg each.)

A tangy, creamy white barbecue sauce made with mayonnaise, vinegar, and spices, served over smoked or grilled chicken.

55 minAmerican

Servings4

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Gluten Free
Halal

Steps

1Prep. Whisk together all the sauce ingredients in a large bowl and refrigerate in a jar for at least 2 hours, if possible, to allow the flavors to meld.
2At Big Bob Gibson's, Chris Lilly butterflies his chickens, which makes sense in a high production environment, but I prefer to quarter them so I can make sure no part is overcooked since breasts and thighs cook at a different rate. I recommend you cut the bird into quarters: Two drumstick and thigh combos, two breasts, and remove the wings from the breasts. Sprinkle liberally with salt and pepper on both sides
3Fire up. Crank up your smoker or prepare the grill for 2-zone indirect cooking. Shoot for 325°F (162.8°C) in the indirect side.
4Cook. Place the chicken skin side up on the indirect side of the grill. Put a handful of wood chips, chunks, or pellets on the heat source. Use a foil packet with wood on a gas grill and on a charcoal grill put the wood right on the coals (no need to soak the wood). Just a handful of wood. Don't overdo it. Nothing will ruin chicken faster than too much smoke.
5Check the temp of each piece independently because they will cook at different rates. Place your probe in the thickest part of each chunk but don't touch the bones. The wings will finish much faster than the other parts so put them on late and be prepared to remove them early. When all parts hit about 155°F (68.3°C), flip the bird and put the skin face down on the hot side. When they reach 165°F (73.9°C), paint them generously on all sides with the sauce (at Big Bob's they dunk the birds in a vat of sauce).
6Serve. Plate the chicken and serve immediately with additional white BBQ sauce.