Southern
Alabama White Barbecue Chicken with Peppery Vinegar Sauce
This recipe keeps the signature North Alabama move of smoky chicken finished with a thin, tangy mayonnaise sauce that hits vinegar, black pepper, and a little lemon instead of sweetness. The sauce is brushed on late and served alongside so the skin still stays appealingly burnished.
Gluten-FreeDairy-FreeHigh ProteinLow CarbMake AheadComfort Food
At a Glance
- Time
- 1 hr 20 mins
- Serves
- 4 to 6
- Cost
- Medium
- Cuisine
- Southern
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Pat the chicken dry, rub it lightly with the oil, and season well on both sides with salt and black pepper. Let it sit at room temperature while you prepare the grill for indirect medium heat.
- Whisk the mayonnaise, vinegar, lemon juice, horseradish, black pepper, cayenne, and sugar into a smooth, pourable sauce.
- Grill the chicken skin-side up over indirect heat with the lid closed until the skin begins to bronze and the meat is mostly cooked through, 35 to 45 minutes. Flip and continue cooking until the thickest part of the thigh reaches 175 degrees F.
- Brush some of the white sauce over the hot chicken during the last few minutes of cooking, then let the skin dry back slightly so it does not turn soggy. Rest the chicken for 10 minutes before carving.
- Serve the carved chicken with the remaining white sauce on the side for spooning or dipping.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free as written; verify the mayonnaise, prepared horseradish, and seasonings are labeled gluten-free, and serve without bread.