Alabama Chicken: BBQ Chicken with white sauce...I spent some time in Alabama after college, and heard about their Alabama chicken or "white" bbq chicken. As a native Texan, if we had sauce, it was red-ish not white. Seriously? White? This, I had to try. Well, it's really good. Attributed to Gibson's BBQ in Alabama, the sauce, applied to bbq chicken, essentially replaces the usual ketchup product with mayonnaise. Isn't that the way of the South after all? Mayonnaise is one of the major food groups there. (I grew up in the South so I can say that...) So, let's proceed to bbq chicken with white chicken sauce! Recipe: Alabama white chickenIngredients:1 whole chicken cut into pieces Brine Recipe like this one! Rub Recipe like this one! White Chicken sauce recipe click here! I have chosen here for ease, to cut the chicken into pieces. If you would rather cook yours whole, or in halves, by all means do so, it will take a bit longer, but will be juicier. Also, I have chosen to brine the chicken, as I advocate for most bbq chicken recipes. You can omit this step as well, but it will not be as well seasoned or as juicy. Method: Brine the chicken pieces for approximately 8 hours. If left whole, brine overnight. Prepare your smoker or grill. I like to cook the chicken at 235-250 degrees in an indirect smoker using oak and hickory. Or, in absence of that, over a low, charcoal and wood fire. If using a gas grill, cook the chicken on low, and covered. Toss the pieces with the rub from the link above or use your own rub.
Warm the white sauce. It should not be too warm or it will break- just above room temperature is fine.
I talked to folks who say to let the pieces with sauce "drain" a bit on a wire rack, but I like the sauce so much, I serve it with the white chicken sauce! Return from the Alabama chicken page to the bbq recipes for foodies home page
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