Smoked Chicken with Alabama White Sauce

Smoked Chicken with Alabama White Sauce

  • Prep Time30 min
  • Cook Time1 hr
  • Total Time1 hr 30 min
  • Yield4 Servings


  • Spatchcock chicken
  • Rub of choice (we used Angus and Oink Big Phat Greek as its nice and herby and works well with chicken)
  • For the Sauce
  • 200gms mayonnaise
  • 50ml Apple juice
  • 50 ml Cider vinegar
  • 50ml fresh lemon juice
  • 1tbs creamed horse radish
  • 1tbs garlic powder
  • 1tsp onion powder
  • 1tsp English mustard powder
  • 1tsp freshly cracked black pepper
  • 1tsp finely grated lemon zest
  • 1/2tsp cayenne
  • 1/2tsp salt
  • 2tbs finely chopped flat leaf parsley




 Make the alabama white sauce around 1-2 hours before cooking the chicken. Combine all ingredients apart from the parsley in a bowl and whisk until well mixed.


Stir through the parsley and set aside


Spatchcock the chicken, rub with olive oil and coat with rub. Leave to sit in the fridge for at least an hour.


Set the BBQ up for indirect with the deflector plates in (if required). Bring temp up to around 180°C


Put the chicken on to cook and add some pellets to the feeder or a small piece of smoking wood to the coals. This will give a nice mellow smoke and a good colour on the chicken.


Cook the chicken until it gets an internal temperature of 74°C, this will take around an hour.


Serve portions of chicken on top of the hominy


Serve portions of chicken on top of the hominy

This recipe was made popular the Big Bob Gibson restaurant in America. Head Pit Boss Chris Lilly came up with this unusual sauce.
After tasting it at the Big Grill in Dublin with hominy grits we just knew we had to give it a go.
It was also the perfect chance to try out the smoke pellet feeder on the Monolith

The hominy is dried corn and in America it is also known as grits, it was served in a cheese, leek and bacon sauce. Chris Lilly put jalapenos in his cheese sauce in Dublin

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Smoked Chicken with Alabama White Sauce

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