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Juicy, dry-brined grilled chicken halves kissed with smoke and generously coated in a tangy, peppery Alabama White BBQ sauce made from mayonnaise, apple cider vinegar, and a touch of horseradish.
Ingredients
Chicken and Dry Brine
- 1 whole (about 4 lbs) Whole chicken — Spatchcocked and cut into two halves
- 1 tablespoon Kosher salt — Diamond Crystal or similar for dry brining
- 1 tablespoon Coarse black pepper — Freshly ground
Alabama White BBQ Sauce
- 1 cup Mayonnaise — Full fat for best texture
- 0.33 cup Apple cider vinegar — Adjust to desired tanginess
- 1 tablespoon Prepared horseradish — Grated, drained slightly
- 1 tablespoon Lemon juice — Freshly squeezed
- 1.5 teaspoons Coarse black pepper — Essential for authentic flavor
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Cayenne pepper (optional)
- 0.5 teaspoon Kosher salt — To taste
Instructions
-
Using kitchen shears, cut the whole chicken in half by removing the backbone and slicing through the breastbone. Pat both halves completely dry with paper towels.
~5 minSaving the backbone in the freezer is great for making chicken stock later. -
Mix the 1 tablespoon of kosher salt and 1 tablespoon of coarse black pepper. Sprinkle evenly over all sides of the chicken halves. Place on a wire rack set in a rimmed baking sheet and refrigerate uncovered for at least 2 hours, or up to 24 hours.
~5 minDry brining overnight yields the juiciest meat and crispiest skin. -
In a medium mixing bowl, whisk together the mayonnaise, apple cider vinegar, horseradish, lemon juice, black pepper, garlic powder, cayenne pepper, and salt. Refrigerate the sauce until ready to use.
~5 minThe sauce is best if made a day ahead to allow the flavors to meld. -
Prepare your grill for two-zone cooking. If using charcoal, push the lit coals to one side. If using gas, turn burners on one side to medium-high and leave the other side off. Aim for an ambient temperature of 375°F to 400°F.
~15 min -
Place the chicken halves skin-side up on the indirect side of the grill (away from the heat). Cover the grill and cook until the thickest part of the thigh registers 150°F to 155°F on a meat thermometer.
~40 min -
Move the chicken halves skin-side down directly over the coals or lit burners. Sear for a few minutes to crisp and lightly char the skin. Keep a close eye to prevent burning. Remove from grill when the thigh reaches 165°F and the breast reaches 160°F.
~5 minFlip frequently during this step to manage flare-ups from rendering fat. -
Transfer the chicken to a cutting board. Immediately baste generously with some of the Alabama White Sauce, or 'dunk' the halves directly into a wide bowl of the sauce. Let the chicken rest before carving.
~10 minReserve some untouched sauce in a separate bowl for dipping at the table.
Nutrition
Equipment
- Grill (charcoal or gas)
- Meat thermometer
- Kitchen shears
- Mixing bowls
- Whisk
- Basting brush
Tips & Storage
- Authentic Alabama White Sauce is thin enough to dunk the chicken into; if your mayo makes it too thick, thin it with a splash more vinegar or water.
- Do not brush the mayo-based sauce onto the chicken while it's over direct heat, as the sauce will separate and burn quickly.
- Use a high-quality meat thermometer to pull the chicken at the exact right temperature to avoid drying out the breast.
- Storage: Store leftover chicken and sauce in separate airtight containers in the refrigerator for up to 4 days. Reheat chicken gently in a 325°F oven to avoid drying it out.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
