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.
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
Course: MainCuisine: SouthernDifficulty: Medium4
servings15
minutes2
hours4
HoursIngredients
- 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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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.
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