Why You’ll Love Smoked Chicken with Alabama White Sauce Recipe

I love this recipe because it delivers deep smoky flavor without being complicated. The chicken stays incredibly juicy thanks to the low-and-slow cook, and the Alabama white sauce adds a punchy, creamy finish that feels both rich and refreshing. It’s great for gatherings, meal prep, or anytime I want a standout main dish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Smoked Chicken:
1–2 whole chickens
1.75 cups Sweet Carolina Blonde Rub

Alabama White Sauce:
3 cups mayonnaise
1.25 cups apple cider vinegar
3 tbsp prepared horseradish
3 tbsp brown sugar
2.5 tbsp Dijon mustard
1 lemon, juiced
2.5 tsp cayenne powder
2 tsp black pepper
Kosher salt to taste

Directions

I start by splitting the chicken using a very sharp knife. I flip the chicken over so the backbone faces up, then carefully cut along one side of the backbone, followed by the other side, removing it completely. I set the backbone aside for stock.

I flip the chicken over again and locate the breast bone in the center. I carefully remove it, then separate the chicken into two halves. I repeat this process for all the chickens.

I generously season the chicken all over with the Sweet Carolina Blonde rub and set it aside while I prepare the smoker.

I preheat my smoker to about 275°F and add wood chips or chunks for extra smoke flavor if desired. I place the chicken in the smoker and cook it for about 2–2.5 hours, until it reaches an internal temperature of 175°F.

Once the chicken is done, I remove it from the smoker and let it cool slightly. I finish by dipping or glazing the chicken with the Alabama white sauce just before serving.

To make the Alabama white sauce, I simply mix all the sauce ingredients together in a bowl and keep it chilled until ready to use.

Servings and Timing

This recipe serves about 6 people. Prep time takes me around 30 minutes, cook time is about 2 hours, and total time comes to roughly 2 hours and 30 minutes.

Variations

When I want to switch things up, I adjust the cayenne for more or less heat or add a splash of pickle juice to the sauce for extra tang. I sometimes use different smoking woods like hickory or applewood to change the flavor profile slightly.

Storage/Reheating

I store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in the oven covered with foil to keep it moist. I store the Alabama white sauce separately and add it fresh when serving.

FAQs

Can I use chicken pieces instead of whole chickens?

I can use quarters or halves, adjusting the cook time as needed.

What wood works best for smoking?

I like hickory or applewood for a balanced smoke flavor.

How do I know the chicken is done?

I use a thermometer and aim for 175°F internal temperature.

Can I make the sauce ahead of time?

I often make it a day ahead so the flavors meld.

Is Alabama white sauce spicy?

It has a mild to medium heat, which I can easily adjust.

Can I cook this on a grill instead of a smoker?

I can use indirect heat on a grill, though the smoke flavor will be lighter.

Should I sauce the chicken while smoking?

I prefer adding the sauce at the end so it stays bright and creamy.

Can I freeze leftover chicken?

I can freeze it, but the texture is best when eaten fresh.

What sides pair well with this dish?

I like serving it with coleslaw, corn on the cob, or roasted vegetables.

Does the chicken need to rest after smoking?

I let it rest briefly so the juices redistribute before serving.

Conclusion

This smoked chicken with Alabama white sauce is one of my favorite ways to showcase bold barbecue flavor with a unique twist. I love how the smoky chicken and tangy sauce work together to create a dish that’s comforting, memorable, and always a hit at the table.