From Alabama to the Backyard Pit: A White Sauce Worth Smoking For
Share
There’s something about smoked chicken that feels like summer—even if you’re firing up the pit in winter. This recipe goes deep into Southern roots, but not without a little global detour. We’re talking Alabama White Sauce, born from North Alabama barbecue joints, mixed with a bold hit of Vietnamese Sambal Oelek for a touch of heat and depth. This dish has been part of my rotation for years. It’s smoky, juicy, and tangy in a way that makes you chase every bite with another. Grab your bottle of All Purpose Rub and a couple roasters—you’re about to make some memories.
Smoked Chicken with Alabama White Sauce
Rated 5.0 stars by 1 users
Category
Main Dish
Author:
Glenn Connaughton
Servings
6
Prep Time
30 minutes
Cook Time
2 hours
Calories
720
Juicy, hickory-smoked chicken spatchcocked for even cooking and rubbed down with Revolution Barbecue’s All Purpose Rub gets the royal treatment with a bold and creamy Alabama White Sauce. The kick of Sambal Oelek brings a little heat and a whole lot of flavor to this Southern barbecue staple.
Ingredients
For the Chicken
-
2 whole roaster chickens (3 to 4 pounds each)
-
¼ cup Revolution Barbecue All Purpose Rub
-
3 cups Alabama White Sauce, divided
For the Alabama White Sauce
-
2 cups mayonnaise
-
½ cup apple cider vinegar
-
3 tablespoons Sambal Oelek (Vietnamese chili garlic paste)
-
2 teaspoons Worcestershire sauce
-
1 teaspoon celery seed
-
1 teaspoon freshly ground black pepper
-
1 teaspoon kosher salt
-
1 teaspoon red pepper flakes
Directions
Make the White Sauce: In a large mason jar or mixing bowl, combine the mayonnaise, vinegar, Sambal Oelek, Worcestershire sauce, celery seed, black pepper, salt, and red pepper flakes. Mix until smooth and creamy. Refrigerate for at least 1 hour before using. The sauce will keep for up to 2 weeks.
Prep the Chicken: Spatchcock both chickens by removing the backbone and flattening them out. Pat dry thoroughly with paper towels, then season all over with the All Purpose Rub.
Smoke the Chicken: Preheat your smoker to 275°F with two chunks of hickory wood. Place the chickens skin-side down directly on the grates and smoke for 1½ hours.
Flip, Smoke, and Baste: Flip the chickens skin-side up. Add another hickory chunk and continue to smoke for 1 hour more. At the 2½ hour mark, start basting the chickens with about 1 cup of the Alabama White Sauce. Continue cooking until the internal temp hits 165°F in the thickest part of the breast and thighs.
Rest and Serve: Remove the chickens from the smoker, baste once more, and place on a baking sheet. Cover loosely with foil and let rest for 15 minutes. Cut into sections and serve with the remaining sauce.
Recipe Note
Pro Tip:
Want to go full Alabama-style? Heat up an extra pot of sauce and dunk the whole chicken in it before serving. It’s messy—but unforgettable.
A Note on Mayo:
For this batch, we used Hellmann’s (or Best Foods, depending on where you hang your hat). It’s neutral and lets the Sambal Oelek do the talking. But if you want to lean more into Southern tradition, reach for Duke’s. It’s got that signature tang from extra vinegar, and it brings a bold, authentic twang to Alabama White Sauce. Try both versions and see which one earns a permanent spot in your BBQ playbook.
Nutrition information is automatically calculated, and should only be used as an approximation
Serving Size
1 serving (280 grams)
Calories 720,
Fat
52 grams,
Polyunsaturated Fat
13 milligrams,
Monounsaturated Fat
18 milligrams,
Carbs
5 grams,
Protein
58 grams,
Potassium
600 milligrams,
Fiber
0.3 grams,
Sodium
879.8 milligrams,
Sugar
2 grams,
Iron
2.2 milligrams
