American · Dinner
Alabama White Sauce Chicken
Bone-in chicken thighs and drumsticks slow-smoked over indirect heat, then coated in a tangy mayonnaise sauce sharpened with cider vinegar, horseradish, lemon juice, and black pepper. The bird stays juicy under crisp, smoke-kissed skin while the cool white sauce cuts the richness. Served with pickles and extra sauce.
$4
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
598Calories
52.4gProtein
41.4gFat
4.4gCarbs
1.5gSugar
0.9gFiber
1136mgSodium
293mgChol
8.8gSat Fat
420mgPotassium
58mgCalcium
1.8mgIron
0.7mcgVitamin B12
8.2mgVitamin C
gluten-free
protein-rich
low-carb
rich-umami
hidden-gems
gluten-free
Instructions
1
Prep
Pat the chicken dry, then rub all over with the salt, black pepper, and smoked paprika and leave uncovered while the smoker heats.
2
Whisk
Whisk the mayonnaise, cider vinegar, horseradish, lemon juice, Dijon mustard, and cayenne together until smooth, then refrigerate.
3
Smoke
Set the smoker for indirect heat at 275°F and smoke the chicken skin-side up for 65 minutes until a thigh thermometer reads 175°F.
4
Crisp
Move the pieces over direct medium heat for 3 to 4 minutes, turning once, until the skin tightens and blisters but does not blacken.
5
Rest
Let the chicken rest 10 minutes.
6
Plate
Dunk in half the white sauce, arrange with gherkins, and serve the rest for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in chicken thighs and drumsticks
- 2 tsp2 tsp salt
- 1 tsp1 tsp black pepper
- 1 tsp1 tsp smoked paprika
- 2/3 cup150g mayonnaise
- 2 tbsp30ml apple cider vinegar
- 4 tsp4 tsp prepared horseradish
- 4 tsp4 tsp lemon juice
- 2 tsp2 tsp Dijon mustard
- 1/2 tsp1/2 tsp cayenne
- 44 gherkins
