Smoked Chicken with Alabama White Sauce
This BBQ chicken recipe needs to star at your next cookout: smoked chicken thighs with a flavorful dry rub and creamy, tangy Alabama white sauce.
Smoked chicken always reminds me of my husband Scott and our dating years. Almost every week, we’d eat at Country’s BBQ. It was located right across the street from the law school I was attending and right down the road from where he lived. Tuesday’s were “all you can eat” nights, so the competition was on! He won’t tell you this, but it’s true that I won most every time. That BBQ was soooo good.
Now, Scott and I have a very large family — seven kids and a grandbaby! — and BBQ chicken is still one of our go-to meals, especially for a summer cookout.
Because of Country’s BBQ inspiration and my wonderful memories of our dates, I made it my ambition to create the perfect smoked chicken recipe with crispy skin and moist meat. Once that was tried and true, the BBQ sauce and Alabama white sauce were on the menu. I feel I finally have perfected all three in the name of love!
Find the entire story in my new book, Love Language of the South, along with many more tried-and-true recipes. I’m so happy to share them with you.
In the mood for pork ribs? Be sure to check out my Grilled BBQ Spare Ribs with homemade BBQ sauce.
How to Make Perfect Smoked Chicken
I use skin-on chicken thighs for this recipe because I love crispy chicken skin and the way it seals in flavor. However, boneless skinless chicken thighs or chicken breasts also would be delicious with this spice rub and sauce.
What is the best temperature to smoke chicken?
It’s best to smoke meat at a low temperature, 225° to 250°F. To get that smokey flavor and tender meat, smoke the chicken skin-side up for 2-3 hours. Use a meat thermometer to make sure the meat reaches an internal temperature of at least 165°F before you remove it from the grill. Then let the meat rest for at least 15 minutes, as it will continue to cook.
Which type of wood gives smoked chicken the best flavor?
I use hickory pellets in my smoker, but most kinds of wood will give you great flavor: oak, maple, cherry wood, and apple wood are all fine to use.
Ingredients for the Spice Rub
A dry rub adds flavor and helps tenderize meat. You can use this one on most meats.
Ingredients for my chicken spice rub are:
- brown sugar
- black pepper
- kosher salt
- smoked paprika
- garlic powder
- onion powder
- ground mustard
- cayenne pepper
The dry rub can be made in advance and stored in an airtight container for up to a month.
Alabama White Sauce
I’m also including my Alabama White Sauce recipe below. You need to keep this and the dry rub recipe close to hand. They have many uses, you’ll find yourself whipping them up regularly! The white sauce will keep for 2 weeks in the refrigerator.
Watch me make barbecue sauce in this video for smoked ribs:
Side Dishes to Serve with Smoked Chicken Thighs
Smoked chicken thighs go perfectly with potato salad, coleslaw, mac and cheese, corn on the cob, and double-fried French fries.
Stacy Lyn’s BBQ Smoked Chicken Recipe
If you have any leftovers the next day, you can slice the chicken for a tasty chicken sandwich or cut into chunks for chicken salad.
Smoked Chicken with Alabama White Sauce
Ingredients
- 4 pounds chicken pieces, bone in
- 1/4 cup brown sugar
- 1 tablespoon black pepper
- 2 teaspoons Kosher salt
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper
Instructions
- Prepare smoker to 225° to 250°F. In a small bowl, combine brown sugar, black pepper, Kosher salt, paprika, garlic powder, onion powder, ground mustard, and the cayenne pepper. Massage the spice rub into the chicken. Place chicken pieces into the smoker skin side up until the chicken reaches an internal temperature of 165°F to 170°F, approximately 2 to 3 hours. Remove chicken from the smoker and allow to rest for at least 15 minutes. Serve the chicken with Alabama White Sauce.
Stacy Lyn’s Authentic Alabama White Sauce
Ingredients
- 2 cups mayonnaise
- ½ cup apple cider vinegar
- 1 tablespoon brown or Creole mustard
- 1 teaspoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1 clove minced garlic
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
Instructions
- Whisk all ingredients together until smooth and well combined. Transfer to a lidded jar. Use immediately or refrigerator for 24 hours to let the flavors develop.
