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!
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!
Season dry brined chicken with coarse black pepper and garlic powder.
Insert Low & Slow Briq, and set Spark Grill to 350°F.
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.
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.
When internal temp hits 155°F, remove chicken from grill and rest for 15 minutes, tented under foil.
Carve chicken, and top with sauce to enjoy!