Name: Authentic Alabama White Sauce Chicken: The Tangy BBQ Game Changer
Yield: 4–6 people
Ingredients: 4-5 lbs Chicken Quarters (thigh/leg attached) or Half-Chickens.; 2 tbsp Olive Oil (as a binder); 1 tbsp Kosher Salt; 1 tbsp Coarse Black Pepper; 1 tsp Garlic Powder; 2 cups Mayonnaise (Duke's is the gold standard for this).; 1/2 cup Apple Cider Vinegar; 1/4 cup Prepared Horseradish (adds the signature "zing"); 2 tbsp Brown Sugar; 1 tbsp Spicy Brown Mustard; 1 tsp Lemon Juice; 1/2 tsp Cayenne Pepper

Pitmaster Tip: Don’t Cook the Sauce

Unlike tomato-based sauces, you should never put Alabama White Sauce on the chicken early in the cook. Because it is mayonnaise-based, the oil will separate and break under high heat. Always apply it at the very end or as a post-cook dunk.

Essential Tools

ThermoWorks Thermapen ONE: Essential for ensuring chicken hits exactly 165°F without drying out.
BBQ Mop Brush and Cast Iron Sauce Pot: The best way to apply the thin white sauce without knocking off the seasoning.
Large Stainless Steel Mixing Bowl: Used for the “dunking” method (the traditional way to finish this chicken).
Long-Handled Grill Tongs: For safely flipping chicken over high heat.

Ingredients

The Chicken

4-5 lbs Chicken Quarters (thigh/leg attached) or Half-Chickens. 2 tbsp Olive Oil (as a binder)

The Dry Rub

1 tbsp Kosher Salt 1 tbsp Coarse Black Pepper 1 tsp Garlic Powder

The Alabama White Sauce

2 cups Mayonnaise (Duke's is the gold standard for this). 1/2 cup Apple Cider Vinegar 1/4 cup Prepared Horseradish (adds the signature "zing") 2 tbsp Brown Sugar 1 tbsp Spicy Brown Mustard 1 tsp Lemon Juice 1/2 tsp Cayenne Pepper

Directions

Fire Up the Grill

Set your grill for two-zone cooking. You want a hot side for searing and a cool side for roasting. Aim for an ambient temperature of 350°F.

🔥 350°F

Prep the Sauce

In your Mixing Bowl, whisk together all the sauce ingredients. Set aside at least 1 cup in a separate jar for serving; you’ll use the rest for dunking.

Season the Bird

Pat the chicken dry with paper towels. Lightly coat with olive oil and apply your salt, pepper, and garlic rub generously.

Indirect Cook

Place the chicken on the cool side of the grill, skin-side up. Close the lid. This allows the chicken to cook through evenly without burning the skin.

The Temperature Check

Cook until the internal temperature reaches 155°F in the thickest part of the thigh using your probe thermometer.

🌡 155°F

The Sear

Move the chicken to the hot side of the grill, skin-side down, for 2-3 minutes to crisp up the skin. Watch for flare-ups!

⏱ 2-3 minutes

The Dunk

Once the chicken hits 165°F, remove it from the grill and immediately submerge each piece into the bowl of white sauce, or use your Basting Mop to coat it heavily.

🌡 165°F