Print

Perfect Low-and-Slow Smoked Whole Chicken Recipe with Easy Alabama White Sauce

low-and-slow smoked whole chicken - featured image
Print Recipe

A juicy, tender whole chicken smoked low-and-slow for 4-5 hours, paired with a creamy, tangy Alabama white sauce that brightens every smoky bite. Perfect for backyard parties and casual dinners.

Ingredients

  • Whole Chicken (about 4-5 lbs / 1.8-2.3 kg), preferably organic or free-range
  • Olive Oil (2 tbsp)
  • Paprika (2 tbsp)
  • Garlic Powder (1 tbsp)
  • Onion Powder (1 tbsp)
  • Black Pepper (1 tbsp, freshly ground)
  • Salt (1 tbsp, kosher salt like Diamond Crystal)
  • Brown Sugar (1 tbsp)
  • Applewood or Hickory Wood Chips (soaked for 30 minutes before use)
  • Mayonnaise (1 cup / 240 ml, full-fat)
  • Apple Cider Vinegar (1/4 cup / 60 ml)
  • Prepared Horseradish (2 tbsp)
  • Black Pepper (1 tsp, freshly ground)
  • Salt (1 tsp)
  • Lemon Juice (2 tbsp, fresh squeezed)
  • Granulated Sugar (1 tsp)

Instructions

  1. Remove the giblets and pat the chicken dry with paper towels.
  2. In a bowl, combine paprika, garlic powder, onion powder, black pepper, salt, and brown sugar to make the dry rub.
  3. Rub the chicken all over with olive oil, including under the skin if possible.
  4. Generously sprinkle the dry rub over the chicken, rubbing it in all over, including inside the cavity.
  5. Preheat your smoker to a steady 225°F (107°C). Add soaked wood chips to the firebox or smoker box.
  6. Place the chicken breast side up directly on the smoker rack. Close the lid and maintain consistent temperature.
  7. After about 3 hours, start checking the internal temperature aiming for 165°F (74°C) in the thickest part of the breast.
  8. If the skin darkens too quickly, tent the chicken loosely with aluminum foil to prevent burning.
  9. Once done, remove from smoker and let rest tented for 15 minutes.
  10. In a bowl, whisk together mayonnaise, apple cider vinegar, horseradish, black pepper, salt, lemon juice, and sugar until smooth. Adjust seasoning as needed.
  11. Carve the chicken and drizzle generously with Alabama white sauce before serving.

Notes

Keep a spray bottle filled with apple juice or water handy to spritz the chicken every hour to maintain moisture and add slight sweetness. Resting the chicken after smoking helps redistribute juices for moist meat. The sauce can be made ahead and tastes better after chilling. For dairy-free sauce, substitute mayo with avocado-based spreads or coconut yogurt. Smoking temperature should be steady at 225°F to avoid drying out the chicken. Use mild wood chips like hickory or applewood for best flavor.

Nutrition

Keywords: smoked chicken, Alabama white sauce, low and slow, backyard BBQ, smoked poultry, Southern BBQ, whole chicken recipe

Find it online: https://freshforkful.com/perfect-low-and-slow-smoked-whole-chicken-recipe-with-easy-alabama-white-sauce/