In my previous post, I made Alabama Q Sauce, a white, mayonnaise based sauce. Now, lets use it! Welcome to Alabama Smoked Chicken.
I started with a three pound chicken. I spatchcocked (stop sniggering, it isn’t dirty) the bird. This involves cutting the backbone and breast bone out so the chicken lays flat. There is a video in my Rosemary Chicken post that illustrates the method. I like to spatchcock as I find the bird cooks more evenly.
I worked some Memphis Rub under the skin of the thighs and breast with my finger by carefully working my finger under the skin and then pushing the seasoning in. You could also use any barbecue rub you like on chicken. Give the skin a good coating of the rub.
I preheated my Louisiana Grills Smoker to 350 F and put the chicken on with the skin side up. I smoked it until the internal temperature of the thickest part of the breast was 160 F, about 1 hour 20 minutes. You could also do this in an oven or on a gas grill over indirect heat.
I brushed Alabama Q Sauce generously over the surface of the chicken and cooked for 20 to 30 minutes more. Make sure the internal temperature of the thickest part of the breast is over 165 F.
I brought the chicken inside and let it rest for 10 minutes. I cut the bird into pieces by cutting the wings off, then the thighs. I cut the breast into two halves and cut each breast halve into two pieces.
I served the chicken with some Alabama Q Sauce in a bowl so people could use it on the cooked chicken.
This is really delicious and a nice change from the tomato based sweet sauces we are all used to. It has a nice tangy taste from the mayonnaise and isn’t overly spicy for those of tender taste buds. I will warn you that it has a different texture on the skin when used as a glaze. It is good but it is different than you are used to. Give it a try!
The Old Fat Guy
- 1.5 kg (3 pound) chicken, spatchcocked (backbone and chest bone cut out so the chicken lays flat)
- 20 ml (4 teaspoons) Memphis rub or your favourite rub for chicken.
- 125 ml (1/2 cup) Alabama Q Sauce or your favourite white barbecue sauce
- Alabama Q sauce on the table for a sauce.
- Rub some of the rub under the skin of the breasts and thighs and the rest over the surface of the skin.
- Smoke at 350 F until the internal temperature of the thickest part of the breast is 160 F (about 1 hour and 20 minutes). You could also do this in an oven or in a gas grill over indirect heat.
- Brush Alabama Q Sauce over the surface of the bird and cook for 20 to 30 minutes longer.
- Make sure the internal temperature of the thickest part of the breast is over 165 F.
- Let the chicken rest for 10 minutes and then cut into serving sections.
- Serve with sauce on the table as a condiment.