A spatchcocked chicken with golden skin on a matt silver tray

Chicken with Alabama white sauce

Name: Chicken with Alabama white sauce
Total time: 2 h
Yield: Serves 4
Ingredients: 1.8kg chicken spatchcocked; 1 tbsp smoked paprika; 1 tbsp ground cumin; 2 tsp garlic granules; 1 tbsp sea salt flakes; ground to make ½ tsp black peppercorns; 100ml mayonnaise; 100ml buttermilk or natural yogurt; 3 tbsp cider vinegar; 2 tbsp horseradish sauce; 1 tbsp English mustard; 1 tsp garlic granules; a small bunch dill chopped

Adam Bush

Published: February 18, 2022 at 11:12 AM

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Serves 4

Easy

Total time: 2 hrs

A star rating of 5 out of 5.2 ratingsRate

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Alabama white sauce is a creamy, sharp alternative to the rich smokiness of traditional BBQ sauce. It's a great buddy for this chicken that's slow-cooked in the oven then crisped up over hot coals

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Alternatives

Complete the dish

Try this slow-cooked chicken recipe, then check out our BBQ chilli chicken wings, baked buffalo wings and more BBQ recipes here.

Ingredients

Nutrition

1.8kg chicken

spatchcocked
1 tbsp smoked paprika
1 tbsp ground cumin
2 tsp garlic granules
1 tbsp sea salt flakes
ground to make ½ tsp black peppercorns

ALABAMA WHITE SAUCE

100ml mayonnaise
100ml buttermilk or natural yogurt
3 tbsp cider vinegar
2 tbsp horseradish sauce
1 tbsp English mustard
1 tsp garlic granules
a small bunch dill

chopped

Nutrition: per serving

kcal691
fat47.6g
saturates9.1g
carbs5.4g
sugars3.7g
fibre1.8g
protein59.3g
salt4.9g

Method

step 1

Heat the oven to 160C/fan 140C/gas 3. Ask your butcher to spatchcock the chicken or watch our simple how-to video. Put the chicken in a roasting tin in which it fits snugly. Mix together the paprika, cumin, garlic, salt and pepper. Sprinkle this all over both sides of the chicken, patting it down to coat. Cover the tin with a double layer of foil, then roast for 1 hour 30 minutes. At this point you could cool the chicken to room temperature, then chill for up to two days before the finishing on the barbecue.
step 2

Mix together all of the white sauce ingredients and pour into two bowls – one for basting and one for serving.
step 3

Heat a barbecue to high. Use a large metal skewer to pierce the chicken diagonally through breast into the leg on the other side of the chicken. Repeat with another skewer on the other side to make an X shape. This will support the chicken and help you turn it. Lay the chicken on the grill and brush the sauce all over it. Carefully flip the chicken every 3-4 minutes and brush with more of the sauce. After 10-15 minutes the chicken will start to char and crisp, and will be heated through. Remove to a serving platter, brush with more sauce, cover and leave to rest for 10 minutes. Alternatively, if you’re finishing the chicken indoors, heat the grill to high and brush the chicken with plenty of sauce. Grill for 4-5 minutes, flipping, brushing and repeating three or four more times until crisp, charred in places and cooked through.
step 4

Serve the chicken with the reserved white sauce for dipping or slathering over.

Here are more of our best roast chicken recipes

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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