Charcoal Chicken with Alabama White Sauce

Charcoal Chicken with Alabama White Sauce

By: Cole Wagoner
What to know
Suggested Briq
Grill temperature
350°
Skill level
Easy
Prep time
240 mins
Total time
330 mins
Makes
4
Ingredients
3 - 4 lbs
Whole chicken, butterflied
Kosher salt
Coarse ground black pepper
Garlic powder
1 cup
Mayo
½ cup
Apple cider vinegar
1 tbsp
Prepared horseradish
1 tsp
Lemon juice
2 tsp
Kosher salt
1 tbsp
Black pepper
1 tsp
Cayenne pepper
Overview
Charcoal infused chicken cooked low and slow to a juicy, perfect finish and then topped with a tangy, refreshing, and flavor-packed Alabama-style white sauce!
Step 1
Using shears and a sharp knife, remove backbone from chicken, and flatten the breast bone until chicken is butterflied/spatchcocked. Season the skin side and flesh side with kosher salt and place in the fridge for 4-24 hours to dry brine. The longer you dry brine, up to 24 hours, the more flavor and the more crisp the skin will be!
Step 2
Season dry brined chicken with coarse black pepper and garlic powder.
Step 3
Insert Low & Slow Briq, and set Spark Grill to 350°F.
Step 4
Insert Spark Probe into thickest part of the breast, and set your internal temp alarm to 155°F. Place chicken on grates and close lid.
Step 5
While chicken cooks, prepare Alabama white sauce. Add mayo, apple cider vinegar, horseradish, lemon juice, salt, pepper, and cayenne to a bowl, whisk to combine, and place in fridge for the duration the chicken cooks to allow flavors to meld.
Step 6
When internal temp hits 155°F, remove chicken from grill and rest for 15 minutes, tented under foil.
Step 7
Carve chicken, and top with sauce to enjoy!
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