Smoked Chicken Thighs with Alabama White Sauce

Written by Published on in Bone-In, Southern Cooking
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BBQ chicken is a worldwide tradition, but smoked BBQ chicken hails from the American south, and this dish is based on an unusual regional classic that belongs firmly to the state of Alabama.

Dry-rubbed chicken is first marinated overnight. It then gets a low, slow smoke treatment, creating an exceptionally tender chicken with a deep, smoky, spicy sweetness that is hard to stop eating. 

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This dish is best if prepared in a smoker, electric grill or wood/charcoal fire, but the flavor and texture can be approximated using an oven and the addition of liquid smoke to the marinade.

Smoked Chicken Thighs with Alabama White Sauce
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Smoked Chicken Thighs with Alabama White Sauce

Recipe by DrewCourse: MainCuisine: SouthernDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

2

hours 
Marinade

4

Hours

Ingredients

  • Rub

  • 1 tbsp brown sugar

  • 1 tbsp paprika

  • 1 tsp garlic powder

  • 1 tbsp kosher salt

  • ½ tsp dry thyme

  • ½ tsp cayenne pepper

  • ½ tsp dry mustard

  • Chicken

  • 4 bone-in skin-on chicken thighs

  • Alabama Style White BBQ Sauce

  • ½ cup mayonnaise

  • ½ cup cider vinegar

  • 1 tbsp light brown sugar

  • 1 tbsp prepared horseradish

  • 1 tsp ground black pepper

  • 1 tsp Dijon mustard

  • 1 tsp Worcestershire sauce

  • 1 tsp lemon juice

  • ½ tsp thyme

  • ½ tsp cayenne vinegar

Directions

  • Dry Rubbed Smoked Chicken
  • Mix all rub ingredients well and generously coat chicken thighs.
  • Transfer to a plastic storage bag, remove as much air as possible, seal, and allow to marinate for at least 4 and up to 24 hours.
  • Prepare your smoker by bringing to 225° and charging with hickory chips. Smoke the chicken for 2-3 hours or until chicken reaches an internal temperature of 165°. Serve with Alabama white sauce (below).
  • Alabama Style White BBQ Sauce
  • Mix all ingredients well and allow to rest in the refrigerator at least 1 hour before serving.

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2 Comments

  1. David Brown
    July 1, 2020 at 2:48 am  ·  Reply

    This dish is best if prepared in a smoker, electric grill or wood/charcoal fire.Thanks for share.David Brown famous for delicious smoker recipes, expert cooking methods, cooking tips, and tricks as well as for his cooking recipes.

  2. Pingback: Holiday Weekend Grilling Recipes – The Chicken Thigh Guy

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