Alabama White Barbecue
photo by PalatablePastime
- Ready In:
- 25hrs 30mins
- Ingredients:
- 14
- Serves:
-
3-4
ingredients
- 3 - 3 1⁄2 lbs chicken pieces (legs, thighs, whatever)
- applewood smoking wood chips, soaked in hot water (optional)
-
For the Marinade
- 1 cup apple cider vinegar
- 1⁄4 cup melted butter
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon salt
-
For the White Barbecue Sauce
- 1⁄2 cup mayonnaise
- 1⁄4 cup apple cider vinegar
- 1⁄2 teaspoon prepared horseradish
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper
- 2 tablespoons apple juice
directions
- Clean chicken, cut into serving pieces, and set aside.
- Mix together ingredients for marinade and pour over chicken in a resealable plastic bag or covered shallow dish.
- Refrigerate chicken in marinade 6-24 hours, turning occasionally.
- Allow chicken to come to room temp before cooking.
- Drain chicken marinade and bring to a boil for 2-3 minutes in a small saucepan, then allow to cool (you will be using this as a baste during cooking).
- Set up outdoor grill for cooking with indirect heat, using a drip pan to which you can add some apple juice or other liquid, if desired.
- Sprinkle a small amount of drained soaked wood chips over coals just before adding chicken to the grill, and allow to smolder for the smoke to flavor the food.
- You may add more chips to the coals occasionally as you baste, when the chips are gone and you need more.
- When grill temp gets to 250-275F, grill chicken over the drip pan (not over the coals) for 90-100 minutes, basting occasionally, or until cooked through (about 180F), tender and golden, maintaining proper grill temperature throughout.
- While chicken is cooking, whisk together sauce in a large enough bowl to hold the sauce and chicken (the sauce may appear thin).
- When the chicken is cooked through, toss the chicken in the sauce and serve.
- Don't sauce the chicken on the grill, as the sauce will tend to break down if you do that.
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Reviews
-
I just wanted to thank you for posting this recipe. I have always loved Alabama White BBQ Chicken. Hubby not so much. I saw your recipe and thought that the marinade was just what was missing when we had tried this dish before. I had an economy package of chicken thighs that were cheap so I thought no harm done if hubby did not like it. Hubby is anti outdoor BBQ cooking so I did have to do it in my oven. I baked it at 400 degrees and after a half hour I turned it down to 375. I marinated the chicken over night. I could not find my cayenne so I had so substitute hot sauce. And I did pat dry the chicken and season with onion powder, garlic powder, paprika and salt and pepper before roasting. I made the BBQ as per your directions. Success, hubby loved it. He said, that now he understood the philosophy of Alabama White Barbecue.
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My husband is SO picky and I'm a vegetarian so hard for me to decide what may be tasty or not. I decided to try this for him. We ended up not grilling until the next day so it marinated a little over 24 hours. It didn't smell good or look good. I wasn't sure if it would be good. Husband loved it! He can't wait to have it again!! Thanks for sharing such an interesting recipe.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com